Vegetable Fajitas

Makes 8 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cup red onion, cut into thin strips
  • 1 tablespoon garlic, minced
  • 1 lb red pepper, cut into thin strips
  • 1 lb green pepper, cut into thin strips
  • 1 lb yellow pepper, cut into thin strips
  • 1 lb napa cabbage, chiffonade
  • 1 (15 oz) can of pinto beans, rinsed, drained
  • 3 tablespoons red chile sauce
  • 16 flour tortillas, 12-inch diameter
  • 2 2/3 cups grated Cheddar cheese
  • 1 tablespoon chopped cilantro

Directions

  1. Heat 2 tablespoons of the oil in a large sauté pan. Add the onions and garlic. Sweat until the onions are translucent, about 3 minutes.
  2. Add the peppers and sauté for 5 minutes or just until they begin to soften. Add the cabbage and cook for another 5 minutes or until tender.
  3. Stir in the beans and chili sauce. Heat just until warmed.
  4. Cover 2 tortillas with a damp towel and warm in a 250ºF oven.
  5. Serve the filling and tortillas warm.
  6. Wrap approximately 1 cup of the vegetable mixture and 1/3 cup of the grated cheese in each warmed tortilla. Serve with sour cream and salsa.

CIA FOODIES

Vegetable Fajitas

Vegetable Fajitas
Makes 8 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cup red onion, cut into thin strips
  • 1 tablespoon garlic, minced
  • 1 lb red pepper, cut into thin strips
  • 1 lb green pepper, cut into thin strips
  • 1 lb yellow pepper, cut into thin strips
  • 1 lb napa cabbage, chiffonade
  • 1 (15 oz) can of pinto beans, rinsed, drained
  • 3 tablespoons red chile sauce
  • 16 flour tortillas, 12-inch diameter
  • 2 2/3 cups grated Cheddar cheese
  • 1 tablespoon chopped cilantro

Directions

  1. Heat 2 tablespoons of the oil in a large sauté pan. Add the onions and garlic. Sweat until the onions are translucent, about 3 minutes.
  2. Add the peppers and sauté for 5 minutes or just until they begin to soften. Add the cabbage and cook for another 5 minutes or until tender.
  3. Stir in the beans and chili sauce. Heat just until warmed.
  4. Cover 2 tortillas with a damp towel and warm in a 250ºF oven.
  5. Serve the filling and tortillas warm.
  6. Wrap approximately 1 cup of the vegetable mixture and 1/3 cup of the grated cheese in each warmed tortilla. Serve with sour cream and salsa.

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