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Veggie Fajitas

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    8 fajitas

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 shredded cheddar cheese
  • 1 cup sour cream
  • 1 cup salsa

Directions

  • In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
Nutrition Facts
1 fajita: 375 calories, 21g fat (10g saturated fat), 35mg cholesterol, 853mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 13g protein.

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Reviews

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Average Rating:
  • katlaydee3
    Sep 3, 2017

    Really good veggie fajitas served with the shredded cheese, salsa and sour cream as recommended.

  • cmcninch
    May 18, 2015

    I loved it!

  • shoshannahd
    Apr 29, 2006

    No comment left