Vegetable Fajitas

Submitted by Rachel Anderson

Ingredients

  • 1 medium sweet onion, slivered
  • 1 c. red and yellow bell peppers, slivered
  • 1 c. zucchini, sliced and quartered
  • 1 c. mushrooms, sliced
  • 2 medium avocados
  • ½ c. jalapeño pepper nacho slices, opt
  • non-stick cooking spray as needed
  • 12 – 9″ whole wheat tortillas
·Tortillas:
  • 4 c. whole white wheat flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 1/3 c. oil
  • 1 ½ c. hot water

Steps

  • Step 1

For filling, spray a large non-stick skillet with non-stick cooking spray, add onion and sauté until clear.

  • Step 2

Add red and yellow peppers, zucchini, summer squash and mushrooms, adding additional non-stick cooking spray as needed. Continue to sauté’ until tender. Set aside.

  • Step 3

In another skillet, spray with non-stick cooking spray and place one tortilla in pan. Top with sautéed vegetables and then top with avocado slices and jalapeno nacho slices.

  • Step 4

Place another tortilla on top. Over medium heat, cook until golden on both sides, approx 2-3 min per side. Remove from pan and repeat with remaining tortillas.

  • Step 5

Cut each quesadilla into 8 triangles with pizza cutter or knife. Serve hot!

  • Step 6

For tortillas, combine dry ingredients in a large mixing bowl. Make a well in the middle and add oil. Quickly mix oil into flour until mixture resembles small peas.

  • Step 7

Add hot water, about ¼ cup at a time, quickly mixing with flour and kneading slightly into small balls of dough. Continue until all flour is absorbed into small balls of dough.

  • Step 8

Combine to make one big ball of dough. Turn out onto floured surface and knead 1-2 min until smooth and elastic. Let dough rest for 10 – 15 minutes.

  • Step 9

Divide into 24 equal pieces and knead each piece into individual balls.

  • Step 10

Preheat a large non-stick skillet over medium-high heat. Using a well-floured rolling pin, roll each ball into a thin, round tortilla.

  • Step 11

Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.

  • Step 12

Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

*Serve with soy sour cream, guacamole or your choice of other toppings.

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