Vegetable Recipe + Colorful Vegetable Fajitas

These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.

Ingredients

• 8 (8 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 red onion, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 teaspoon minced garlic
• 1 yellow squash, halved and sliced into strips
• ½ cup salsa
• 1 teaspoon ground cumin
• ½ teaspoon salt
• 1 cup shredded Monterey Jack cheese
• ¼ cup chopped fresh cilantro

Cooking Directions

1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
2. 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.
3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Nutrition Facts

• calories531.1
• carbohydrateContent64.7 g
• cholesterolContent25.1 mg
• fatContent22.8 g
• fiberContent6 g
• proteinContent17.6 g
• saturatedFatContent8.1 g
• sodiumContent1111.3 mg
• sugarContent5.3 g