Lunch: Veggie Fajitas Recipe

Ingredients

1 small zucchini, thinly sliced
1 medium yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
1 small onion, halved and sliced
1 medium carrot, julienned
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
8 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream
1 cup salsa

Instructions

In a large skillet, saute the vegetables, salt and pepper in oil for 5-7 minutes or until crisp-tender. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.

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