Enjoy these healthy veggie-filled fajitas for your next dinner or lunch. Serve them with our homemade salsa and/or guacamole.
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Ingredients
- 6 flour tortillas (wheat)
- 2 C yellow onions (sliced)
- 2 C zucchini (sliced)
- 2 C bell pepper (red) (sliced)
- 2 garlic cloves (minced)
- 2 tsp olive oil
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Ingredients
- 6 flour tortillas (wheat)
- 2 C yellow onions (sliced)
- 2 C zucchini (sliced)
- 2 C bell pepper (red) (sliced)
- 2 garlic cloves (minced)
- 2 tsp olive oil
- 1 Tbsp chili powder
- 1/2 Tbsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
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Calories |
Cholesterol |
Sat Fat |
Carbs |
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Instructions
In a large pan, saute the vegetables in the olive oil for 5 to 10 minutes over medium high heat.
Add the spices and continue to cook (covered) at low heat until the vegetables are tender.
Spoon the veggie mixture into warm tortillas; garnish and serve.
Recipe Notes
You can also use green bell peppers and other vegetables, if desired.
Garnish with green onions, sour cream, cilantro, black olives, salsa and/or cheese, if desired. You can also add sliced jalapeno pepper to the mixture for a spicier fajita.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC
