This vegetable fajita recipe is a favorite weekday meal of mine. You may add jalapeño peppers or super hot salsa in this recipe if you like your food fiery hot.
Ingredients
- flour tortillas: 8 piece (8 inch)
- vegetable oil: 2 Tbsp
- red onion: 1 piece (sliced)
- green bell pepper: 1 piece (seeded and sliced into strips)
- red bell pepper: 1 piece (seeded and sliced into strips)
- garlic: 1 tsp (minced)
- yellow squash, halved and sliced into strips: 1 piece
- salsa: 0.5 cup
- ground cumin: 1 tsp
- salt: 0.5 tsp
- Monterey Jack cheese: 1 cup (shredded)
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Wrap tortillas in aluminum foil and place in the oven. Turn the heat to 350 degrees F (175 degrees C). Bake for 15 minutes or until thoroughly heated.
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Meanwhile, in a 10-inch skillet, heat oil over medium-high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
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Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
