Cooking Basic

These vegetable fajitas are not only fast to make but light on the budget. I often use yellow peppers as well depending on what is fresh at the grocery store. A friend turned me on to Sam The Cooking Guy for this recipe. I look forward to trying some of his other recipes in the future and sharing them with you.

Ingredients

• 1 Green pepper, thinly sliced
• 1 Red pepper, thinly sliced
• 1 Zucchini, thinly sliced
• 1/2 Large red onion, thinly sliced
• 1/2 Teaspoon each cumin, garlic powder, oregano & cayenne
• Sour cream
• Monterey Jack cheese, shredded
• 2 Tablespoons olive oil
• Tortillas

Directions

Heat olive oil in large skillet over medium heat. Add both peppers and saute for 5 minutes until they begin to soften, next add onion and continue for another 5 minutes making sure to mix well. Then add zucchini, saute all for around 2 minutes, then add 3 tablespoons water and cover pan with a lid for 2 minutes. You want everything soft. Remove lid, add herbs and mix well. Turn down heat, and warm your tortillas. Place a little sour cream, some vegetables and a little cheese in each cooked tortilla and roll up.