How to Make Vegetable Fajitas

There is nothing like a good Mexican fajita! There are many variations when it comes to making fajitas and they all can be delicious. For those who don't eat meat or are looking for a light meal, here is a vegetarian version of a fajita that will be sure to keep your taste buds singing.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 tbsp Italian salad dressing
• 1/4 cup salsa
• 1 tbsp olive oil
• 1 crushed garlic clove
• 10 ounces frozen broccoli
• 1/2 cup onions, cut into wedges
• 1/2 cup red and/or green peppers
• 8 (6-inch to 8-inch) flour tortillas
• sour cream (optional)
• assorted toppings (lettuce, tomatoes, cheese, olives)
• skillet
• mixing bowl

1. Preheat skillet with olive oil. After the oil is hot, add the crushed garlic clove. Cook until lightly brown.
2. Stir in vegetables and cook until they are tender but still crisp. Remove vegetables from the frying pan and set aside. Keep warm.
3. In a separate bowl, mix the Italian dressing and salsa; mix well.
4. Lightly coat the frying pan with olive oil and warm the tortillas with a quick flip on both sides. This will keep the tortillas soft but warm.
5. Fill each flour tortilla with cooked vegetables. Top with Italian dressing and salsa mix. Add sour cream if desired.
6. Sprinkle filled tortillas with additional toppings. Serve hot.