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Ingredients:
1 large red onion, thinly sliced
1 each red bell pepper, cut into - small s, trips
1 each green bell pepper, cut into - small, strips
2 tbsp olive oil
4 each garlic cloves, minced
1 cup mushrooms, sliced
2 cup yellow squash, diced
2 cup broccoli florets
2 cup mexican style stewed tomatoe
1 pinch cayenne pepper
12 each 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
Servings: 6
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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