Delicious Vegetarian Fajita Healthy Recipes

Steps:

• Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
• In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
• Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Steps:

• Julienne the vegetables and combine them in a bowl.
• Add crushed garlic and mix lightly.
• Removed mushrooms stalks and slice the caps - add to the bowl. mix the oil and chili powder, cumin and oregano in a cup, pour over veggies, and stir well.
• Set aside to marinate. Note: Carnivores should feel free to add sliced chicken/steak.
• Make the guacamole (I'm sure you know how), cover tightly and chill out in a fridge.
• Heat a frying pan or wok until very hot. Add veggies and stir fry over high heat 5-6 minutes, until the mushrooms and peppers are just tender (I prefer mine slightly charred). Of course, meat eaters will probably need to cook longer so as not to have a bio-hazard for dinner. Season with salt and pepper.
• Spoon the filling on to the tortilla and roll up.
• Garnish with cilantro and serve with guacamole and lime wedges.

Steps:

• In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
• Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Steps:

• Heat oven to 400. Spray a large piece of heavy duty foil with cooking spray. Place vegetables on the foil and drizzle with the herbed oil. Sprinkle with garlic powder, salt & pepper. Cover with another sheet of foil and make into a packet. Bake in the oven (on a pan if desired) for 20 minutes.
• While vegetables cook, heat up the beans and torillas.
• Remove from oven and turn it up to the broil setting. Remove the top sheet of foil and place under the broiler for 10-15 minutes or until vegetables start to blacken on the edges.
• To serve, put beans, cheese, sour cream and salsa in tortilla shell and top with the vegetable mixture.

Steps:

• To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
• Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
• Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.