Veggie Fajitas Recipe

Veggie Fajitas Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

For scrumptious and super-healthy party fare, Sarah Mercer suggests her colorful, hearty fajitas packed with crisp-tender veggies. “My husband prefers these to chicken or beef fajitas and I serve them for dinner often,“ says the Wichita, Kansas cook.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Veggie Fajitas Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Veggie Fajitas Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

20 5 25

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 (8 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 cup salsa

Directions

In a large skillet, saute the vegetables, salt and pepper in oil for 5-7 minutes or until crisp-tender. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; fold in sides. Top with sour cream and salsa. Yield: 8 fajitas.

Nutritional Facts 1 fajita equals 304 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 891 mg sodium, 37 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Originally published as Veggie Fajitas in Simple & Delicious March/April 2006, p26