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!)
- 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
How to Make Vegetable Fajitas
- 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.