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Squash Fajitas with Goat Cheese

When we visit New Mexico, we always try new and exciting cuisine. The last time we were there, I tried a couple of traditional foods with new twists, like pumpkin tamales and goat cheese enchiladas. With an abundance of squash and onions coming out of the garden, I wanted to create a new and healthy fajita. This is a great meatless dish. —Debra Keil, Owasso, Oklahoma
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 pounds yellow summer squash, sliced
  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 8 flour tortillas (8 inches)
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 2 tablespoons minced fresh parsley

Directions

  • In a large skillet, saute squash and onion in oil until tender. Add garlic, pepper and salt; cook 1 minute longer.
  • Spoon onto tortillas. Top with cheese and sprinkle with parsley. Fold in sides.
Nutrition Facts
2 fajitas: 476 calories, 17g fat (4g saturated fat), 19mg cholesterol, 919mg sodium, 68g carbohydrate (4g sugars, 5g fiber), 15g protein.

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Reviews

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Average Rating:
  • Phoebe
    Sep 30, 2019

    This was perfect for a quick easy dinner tonight! I had to use up some leftovers and wanted some inspiration to turn squash and onion into more of a meal than the side dishes I usually make with those veggies. I didn't have parsley, and I added some spices- just some seasoning blends that I use often, a dash of malt vinegar to brighten it, and served it with avocado slices. I think fresh cilantro could work even better than parsley, if you have it. Thanks for the recipe!