Recipe: Vegetable Fajitas (using peppers, mushrooms, broccoli and squash)

VEGETABLE FAJITAS

1 large red onion, thinly sliced
1 red bell pepper, cut into small strips
1 green bell pepper, cut into small strips
2 tbsp olive oil
4 garlic cloves, minced
1 cup sliced mushrooms
2 cups diced yellow squash
2 cups broccoli florets
2 cups Mexican-style stewed tomatoes
1 pinch ground cayenne pepper
12 flour tortillas

Preheat oven to 250 degrees F.

Saute onion and bell peppers in olive oil over medium heat for 3 or 4 minutes. Add garlic and mushrooms and stir fry for another 2 minutes. Add squash and broccoli and continue to stir-fry until the vegetables are tender-crisp.

Drain the tomatoes and add them. Reduce the heat and cook for 5 to 10 minutes. The liquid should be reduced but not evaporated.

Wrap tortillas in tin foil and place in oven to warm. Wrap filling inside tortillas and serve.

Makes 6 servings
Source: Vegetarian Gourmet magazine, Spring, 1995