Time 25m Yield 8 fajitas. Number Of Ingredients 12 Steps:
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.
Time 30m Yield 4 Number Of Ingredients 12 Steps:
Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.
Time 1h Yield 8 serving(s) Number Of Ingredients 24 Steps:
To make pico de gallo sauce: Combine all ingredients specified for the sauce. Let sit for at least a half hour so flavors will blend. Set aside. To make pesto:. Put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese. Set aside. To make filling:. Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes. Prepare about 2 cups of vegetables – the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute. The remaining pesto can be refrigerated or frozen for future use. Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas. Three tortillas make one very generous portion.
More about “colorful vegetable fajitas recipes”
Time 30m Yield 3-4 serving(s) Number Of Ingredients 13 Steps:
In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar. When vinegar starts to simmer, add the onions and garlic. Saute 8-10 minutes, adding additional vinegar if the onions stick. Sprinkle with cilantro and lime, then set aside. Preheat the broiler. Brush the raw vegetables with the remaining oil. Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste. Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.
