Everyone knows the best part of fajitas is the slightly charred, perfectly sauteed vegetables. This recipe calls for such an abundance of veggies, your tastebuds will be delighted, and your stomach too.
Ingredients:
1 zucchini squash
½ red onion
1 red bell pepper
1 green bell pepper
1 ½ cups of baby portabella mushrooms
1 clove of garlic
4 tortillas
-¼ cup shredded cheddar cheese
2 tablespoons olive oil
salt and pepper
sour cream for serving (optional)
Chop the zucchini, onion, red bell pepper, green bell pepper and mushrooms, mince the garlic, set aside.
In a large skillet heat the olive oil and distribute throughout the pan. Add the onions to the skillet, cook for one minute. Add the rest of the vegetables to the skillet and cook for about 8 minutes, stirring occasionally.
Heat the tortillas in a frying pan on high heat for 20 seconds on each side (if you have a gas burning stove, you can put the tortilla directly on the flame instead of using a pan).
Distribute the cooked vegetables on to the warmed tortillas with cheese and sour cream if desired. Serve warm.
