A great vegetarian fajita. These are packed full of colourful vegetables, spiced with cumin and served in flour tortillas with Cheddar cheese and coriander.
Look like yellow courgettes and are available in speciality markets. If unavailable, use courgettes instead.
This was a great guide for my first attempt at serving fajitas. I skipped the squash, swapped the monterey-jack cheese for regular tasty, and served them with tex-mex beans, a little chopped avocado, along with the salsa and sour cream. I also did sides of mexican rice and corn on the cob, but the fajitas were very filling by themselves! A great recipe for tweaking to your own tastes. - 17 Sep 2007 (Review from Allrecipes US | Canada)
This is a delicious, versatile and healthy recipe that I will definitely prepare regularly. I added a portobello mushroom and some zucchini to mine. I also used a green rather than red pepper since this is what I had on hand. - 01 Jan 2003 (Review from Allrecipes US | Canada)
Fantastic! The only thing that takes a while is the chopping, but otherwise this is a fantastic recipie!. We like to vary the types of salsa- our current faves are Corn and Black Bean Salsa from Williams-Sonoma or mild Paul Newman Chunky Salsa. WE also like to cook it in a large saucepan so we can double the recipie and use the veggies for Breakfast Burrito the next morning- we just scramble an egg and add veggies. Yummy! All our friends ask for this recipie after we serve it to them, too! - 20 Jan 2003 (Review from Allrecipes US | Canada)