Veggie Fajitas

Name: Veggie Fajitas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 fajitas
Cuisine: North America, Mexican
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; 2 cups shredded cheddar cheese; 1 cup sour cream; 1 cup salsa

Total Time Prep/Total Time: 25 min.

Yield 8 fajitas

Test Kitchen Approved

For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas

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
2 cups shredded cheddar cheese
1 cup sour cream
1 cup salsa

Directions

In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

Nutrition Facts

1 fajita: 375 calories, 21g fat (10g saturated fat), 35mg cholesterol, 853mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 13g protein.

For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas

Recipe Creator