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Veggie Fajitas recipe these are wonderful

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Veggie Fajitas

 

From Taste of Home's Simple & Delicious

 

 

Ingredients

 

1 small zucchini, thinly sliced

1 medium yellow summer squash, thinly sliced

1/2 pound sliced fresh mushrooms

1 small onion, halved and sliced

1 medium carrot, julienned

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

8 flour tortillas (8 inches), warmed (no lard flour)

2 cups (8 ounces) shredded cheddar cheese (I used soy jack)

1 cup (8 ounces) sour cream

1 cup salsa

 

 

In a large skillet, saute the vegetables, salt and pepper in oil for

5-7 minutes or until crisp-tender. Using a slotted spoon, place about

1/2 cup vegetable mixture down the center of each tortilla. Sprinkle

each with 1/4 cup cheese; fold in sides. Top with sour cream and

salsa. Yield: 4 servings.

~~Tip~~ I added a clove of minced garlic to the saute

and 1/2 of a red bell pepper diced.

 

 

 

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