Grilled Vegetable Fajitas


Serves: 8

This is my go-to recipe when I want grilled veggies for mexican dishes. Burrito bowls, fajitas, veggie tacos, or a side for quesadillas. In the winter, I prepare them in my cast iron skillet.

Dovetailing tip: Make these vegetables as a side dish for today's meal. Save leftovers to wrap in a tortilla shell for another dinner or lunch.

Yield: 8 servings
Prep Time:
Cook Time:
Total Time:

Ingredients:

3 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 medium-size red onion, cut into 1/2-inch-thick rings
1 pound asparagus spears, trimmed
1 large green, yellow and red pepper, each cut into 1/2-inch-thick slices
1 medium-size yellow squash, cut diagonally into 1/2-inch-thick slices
1 medium-size zucchini, cut diagonally into 1/2-inch-thick slices
8 small (6-inch) 96% fat-free flour tortillas
1 can (16 ounces) refried beans, heated
1/2 cup reduced-fat shredded mexican cheese blend
guacamole (see recipe on www.familycircle.com)
grape tomato salsa (see recipe on www.familycircle.com)

Directions:

Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. In a bowl, stir lime juice, cumin, chili powder, salt, cayenne.

Place onion rings on large plate; brush both sides with some of the lime juice mixture. Microwave on HIGH for 1 minute. Set aside.

Place asparagus in a large resealable plastic bag, peppers in a second bag and squash and zucchini in a third. Divide remaining lime juice mixture among the 3 bags. (Can be done 2 hours ahead.)

Coat all vegetables with nonstick spray and grill, covered. Grill asparagus 10 minutes, turning often, and onion, 8 minutes, turning once. In a grill basket, cook single layer of peppers 10 minutes, turning often; remove. Add squash in a single layer; grill 6 minutes, turning once. Place all vegetables on a platter.

Heat tortillas according to package directions. Spread each with 2 tablespoons hot refried beans, then 3/4 cup mixed grilled vegetables. Top with 1 tablespoon each cheese and guacamole and 2 tablespoons salsa. Fold in half. Repeat with remaining filling and tortillas, and serve.

Source: familycircle.com



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