VEGETABLE FAJITAS

Vegetable Fajitas image

Provided by Kathy W

Time 1h35m

Number Of Ingredients 19

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1 red bell pepper, cut in 1/4" strips
1 green bell pepper, cut in 1/4" strips
1 yellow bell pepper, cut in1/4" strips
1 large onion, cut in 1/2" slivers
1 large carrot, peeled and thinly sliced on the diagonal
2 medium zucchini, cut in half, then cut halves into long strips about 1/2" wide
1/3 c vegetable oil
flour tortillas
MARINADE
2 clove garlic, minced
1 Tbsp lime juice
1 pkg dry fajita spice mix
1/3 c or so water
CONDIMENTS YOU MIGHT LIKE ON YOUR FAJITA
diced tomatoes
shredded lettuce
salsa, your favorite
sour cream
guacamole

Steps:

1. Combine fajita mix, water, garlic and lime juice in a measuring cup.
2. In a large "zip Lock" bag, combine peppers, onion and carrots. Place the zucchini in another bag. (you add the zucchini later during the cooking time. This keeps it from getting overcooked)
3. Pour all but 2 T or so of the marinade over the peppers, onion and carrots. Pour the rest over the zucchini. Zip and mix to coat the veggies.
4. Let veggies sit for 30 - 60 minutes. Occasionally turning the bags over. (The longer they marinade, the better. You can make it the night before - just refrigerate the veggies and take out about 1/2 hour before you want to cook them.
5. If you want the tortillas warm, wrap in aluminium foil and place in a preheated 225 degree oven while you cook the veggies.
6. In a large skillet, heat oil over medium high heat. Add the peppers, carrots and onion and the liquid. Saute until al dente. About 5-7 minutes. Add zucchini and saute for about 2 minutes
7. Place veggies in tortillas, add shredded lettuce and tomatoes. You can also add sour cream, guacamole and/or salsa. Wrap and eat.