If you like asparagus, you can even add it to the mix. Just cut into 3" pieces.
I can make a meal on these alone, but you could serve with refried beans and rice. (You could even put these on your fajita!)
Featured Pinch Tips Video
- red bell pepper, cut in 1/4" strips
- green bell pepper, cut in 1/4" strips
- 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
- 2 clove
- garlic, minced
- 1 Tbsp
- lime juice
- 1 pkg
- dry fajita spice mix
- 1/3 c
- or so water
- diced tomatoes
- shredded lettuce
- salsa, your favorite
- sour cream
CONDIMENTS YOU MIGHT LIKE ON YOUR FAJITA
1Combine fajita mix, water, garlic and lime juice in a measuring cup.
2In 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)
3Pour 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.
4Let 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.
5If you want the tortillas warm, wrap in aluminium foil and place in a preheated 225 degree oven while you cook the veggies.
6In 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
7Place veggies in tortillas, add shredded lettuce and tomatoes. You can also add sour cream, guacamole and/or salsa. Wrap and eat.