Vegetable Fajitas

Serves: 4
Time: 30 mins


  • 8 (8 inch) flour tortillas
  • 30 ml vegetable oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 3g minced garlic
  • 1 yellow squash, halved and sliced into strips
  • 120ml salsa
  • 2g ground cumin
  • 3g salt
  • 115g shredded Monterey Jack cheese
  • 10g chopped fresh cilantro

1) Wrap tortillas in aluminium foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.

2) 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.

3) Spoon vegetable mixture evenly down the centres of the warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.