VEGGIE FAJITAS

Veggie Fajitas image

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 fajitas.

Number Of Ingredients 12

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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

Steps:

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 : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

*** Explore more Veggie Fajitas Recipes »

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