Veggie Fajitas

SUBMITTED BY: Sarah Mercer

"For scrumptious and super-healthy party fare, Sarah Mercer suggests her colorful, hearty fajitas packed with crisp-tender veggies. My husband prefers these to chicken or beef fajitas and I serve them for dinner often, says the Wichita, Kansas cook."

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PREP TIME	20 Min
COOK TIME	5 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 small zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
1 medium carrot, julienned
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
8 (8 inch) flour tortillas, warmed
2 cups shredded Cheddar cheese
1 cup sour cream
1 cup salsa

DIRECTIONS

In a large skillet, saute the vegetables, salt and pepper in oil for 5-7 minutes or until crisp-tender. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; fold in sides. Top with sour cream and salsa.

FOOTNOTES

Nutritional Analysis: 2 fajitas with 4 tablespoons sour cream and salsa (prepared with reduced-fat cheese and fat-free sour cream) equals 303 calories, 11 g fat (5 g saturated fat), 24 mg cholesterol, 891 mg sodium, 39 g carbohydrate, 3 g fiber, 17 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
Wine Tip
Enjoy with a Sauvignon Blanc.