Vegetable Fajitas Recipe
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Vegetable Fajitas Recipe
Vegetable Fajitas Ingredients:
1 large Red onion, thinly sliced 1 each Red bell pepper, cut into small strips 1 each Green bell pepper, cut into small strips 2 tbsp Olive oil 4 each Garlic cloves, minced 1 cup Mushrooms, sliced 2 cup Yellow squash, diced 2 cup Broccoli florets 2 cup Mexican style stewed tomatoe 1 pinch Cayenne pepper 12 each Flour tortillas
Vegetable Fajitas Preparation:
Preheat oven to 250F.
Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.
Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve.
MARK'S NOTE: Use whatever vegetables you can get. I replace the squash with zucchini & often use cauliflower in place of broccoli.
"Vegetarian Gourmet" Spring, 1995
| “Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." | | Waverly Root (1903-1982) |
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | Madeleine L'Engle (1918--) American author. |
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