Bell Pepper-Zucchini Fajitas
These vibrant fajitas offer a fresh, vegetable-packed meal perfect for a speedy lunch. Thinly sliced red and green peppers, zucchini and onion are quickly sautéed until tender and lightly browned. The mix is seasoned and served on warm whole-wheat tortillas, topped with a simple blend of salsa and reduced-fat sour cream. Everyone can assemble their own, making it a fun and customisable dish for four people.
Ingredients
- 8 fajita-size whole-wheat flour tortillas
- 1 1/2 teaspoons canola oil
- 1 thinly sliced red pepper
- 1 thinly sliced green pepper
- 2 medium zucchini, thinly sliced
- 1 large onion, thinly sliced
- 1/4 teaspoon salt
- 1/2 cup bottled salsa (your favorite)
- 1/4 cup reduced-fat sour cream
Method
- Warm the tortillas following the directions on their packaging.
- While the tortillas heat, pour the canola oil into a large non-stick skillet and place it over the heat.
- Place the sliced peppers, zucchini and onions into the skillet and cook for 5 to 6 minutes until they are crisp-tender and have taken on a slight colour.
- Sprinkle the salt over the cooked vegetables.
- Combine the bottled salsa with the reduced-fat sour cream in a separate bowl.
- Divide the vegetable mixture evenly between the warm tortillas, spoon the salsa cream on top, and fold them up.
- Alternatively, you can allow each person to assemble their fajita individually.
- Serve immediately.
Nutrition (per serving)
Sodium739800 mg
Recipe details
CategorySnack
Cuisinemexican
AuthorBarb G.
