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Vegetable fajitas

Yield: 6 Servings

Ingredients:

• 1 lg Red onion thinly sliced
• 1 ea Red bell pepper cut into -- small strips
• 1 ea Green bell pepper cut into -- small strips
• 2 tb Olive oil
• 4 ea Garlic cloves minced
• 1 c Mushrooms sliced
• 2 c Yellow squash diced
• 2 c Broccoli florets
• 2 c Mexican style stewed tomatoe
• 1 pn Cayenne pepper
• 12 ea Flour tortillas

Instructions:

Preheat oven to 250F. Saute onion & bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic & mushrooms & stir fry for another 2 minutes. Add squash & broccoli & continue to stir-fry until the vegetables are tender-crisp. Drain the tomatoes & add them. Reduce the heat & cook for 5 to 10 minutes. The liquid should be reduced but not evaporated. Wrap tortillas in tin foil & place in oven to warm. Wrap filling inside tortillas & serve. MARK'S NOTE: Use whatever vegetables you can get. I replace the squash with zucchini & often use cauliflower in place of broccoli. Vegetarian Gourmet Spring 1995

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