Grilled Vegetable Fajitas
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.
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
