Tricolor Veggie Fajitas

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* Exported from MasterCook *

 

Tricolor Veggie Fajitas

 

Recipe By : Wedge Community Co-op - Minnesota, MN

Serving Size : 6 Preparation Time :0:00

Categories : Mexican Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 whole-wheat flour tortillas

SIZE OF TORTILLAS - 8 inches each

1 tablespoon oil

1 red onion -- sliced

1 green bell pepper -- sliced

1 red bell pepper -- sliced

3 garlic cloves, minced -- * see note

1 yellow summer squash -- sliced

OR zucchini

1/2 cup salsa

1 teaspoon ground cumin

1/8 teaspoon salt

3/4 cup shredded Monterey jack cheese

1/4 cup coarsely chopped cilantro

low-fat sour cream -- optional

 

*This recipe calls for 2 to 3 garlic cloves, minced. Adjust to suit your needs

or taste.

 

Wrap tortillas in foil and heat in 350°F oven for 15 minutes or until heated

through.

 

Meanwhile, heat oil in skillet over medium-hot heat until hot; add onion,

peppers and garlic. Cover skillet; reduce heat to medium. Cook for 5 minutes.

Remove cover; stir in squash, salsa cumin and salt. Cover; cook 5 minutes more.

 

Spoon mixture evenly down center of warm tortillas. Sprinkle with cheese and

cilantro. Fold one end of tortilla over filling and roll. Serve with sour

cream if desired.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Wedge Community

Co-op in Minnesota, MN.

 

This recipe comes from the Today's Health & Wellness magazine - Issue

November/December 2000 (p. 28) regarding the article " Healthy Food in the Fast

Lane " (pp. 26-29) by Lynette Lamb, who is a past managing editor of Utne Reader

and Minnesota Monthly magazines and she worked at Cuisine. She is now an

adjunct instructor at the University of Minnesota's journalism school.