Vegetable Fajitas Recipe - Cooking Index
Vegetable Fajitas Recipe - Cooking Index
| 1 | Mojo Chili Marinade - (see recipe) | |
| 3 | Bell peppers - quartered (medium) | |
| = (one red, yellow and green) | ||
| 1 | Red onion - cut 1/4"-thk slices (large) | |
| 4 | Portobello mushroom caps | |
| 4 | Eight-inch flour tortillas - (to 6) | |
| Optional Toppings | ||
| Shredded Monterey Jack cheese | ||
| Salsa | ||
| Guacamole | ||
| Chopped cilantro |
Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.
Preheat gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.
Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Transfer vegetables to shallow bowl when done. When all vegetables are grilled, cut into thin strips.
Place each tortilla on grill until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded cheese, salsa and cilantro; roll up.
This recipe yields 4 to 6 servings.
Per Serving: 250 Cal; 7g Prot; 7g Total Fat (2 Sat. Fat); 40g Carb.; 0mg Chol; 270mg Sod.; 4g Fiber.
Description:
"Both adults and kids will love the flavor of these fajitas, which take advantage of colorful summer vegetables."
Source:
Vegetarian Times, June 2002
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.