Vegetable Fajitas Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Red onion, thinly sliced
1 each: Red bell pepper, cut into, small strips
1 each: Green bell pepper, cut into, small strips
2 tbsp: Olive oil,
4 each: Garlic cloves, minced
1 cup: Mushrooms, sliced
2 cup: Yellow squash, diced
2 cup: Broccoli florets,
2 cup: Mexican style stewed tomatoe,
1 pinch: Cayenne pepper,
12 each: Flour tortillas,
Directions:
Preheat oven to 250F.
Saute onion & bell peppers in olive oil over medium heat for 3 or 4
minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add
squash & broccoli & continue to stir-fry until the vegetables are
tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook
for 5 to 10 minutes. The liquid should be reduced but not evaporated.
Wrap tortillas in tin foil & place in oven to warm. Wrap filling
inside tortillas & serve.
MARKS NOTE: Use whatever vegetables you can get. I replace the
squash with zucchini & often use cauliflower in place of broccoli.
"Vegetarian Gourmet" Spring, 1995
Source from luhu.jp
Saute onion & bell peppers in olive oil over medium heat for 3 or 4
minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add
squash & broccoli & continue to stir-fry until the vegetables are
tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook
for 5 to 10 minutes. The liquid should be reduced but not evaporated.
Wrap tortillas in tin foil & place in oven to warm. Wrap filling
inside tortillas & serve.
MARKS NOTE: Use whatever vegetables you can get. I replace the
squash with zucchini & often use cauliflower in place of broccoli.
"Vegetarian Gourmet" Spring, 1995
Source from luhu.jp