• Sometimes, at this time of year, you want something fresh...something that is not a reworking of some left over food.
  • On one such day recently, I checked the fridge and found little to work with, but some low carb, whole wheat tortillas, a half a block of Jack cheese and assorted peppers and a little yellow squash.
  • Hmmmm...
  • A veggie wrap? Eh...kinda dull. A burrito? There were bound to be some canned beans somewhere.
  • No, what I really wanted was somethng fresh and colorful - the best way to ensure good nutrition, some experts say, is to make sure your food has lots of colors. The more colors, the more diverse and nutritious your choice will be.
  • This recipe meets all those criteria. Plus, it tastes spectacular.
  • Give this a try on those days when you need the energy after a long day at work and you still have Christmas gifts to create. It's quick and delicious.
  • Quick and Delicious Pepper and Squash Fajitas
  • 8 whole wheat tortillas
  • 2 tablespoons of olive oil
  • 1 red onion, thinly sliced
  • 1 green pepper, seeded and sliced into strips
  • 1 red pepper, seeded and sliced into strips
  • 1 teaspoon of minced garlic
  • 1 yellow squash, halved and sliced into strips
  • 1/2 cup of salsa
  • 1 teaspoon of ground cumin
  • 1/4 teaspoon of salt
  • 1 cup of Monterey Jack cheese, shredded
  • 1/4 cup of fresh cilantro, chopped
  • • Preheat oven to 350º.
  • • Wrap tortillas in foil and put them in the oven to bake for 15 minutes.
  • • In a  skillet, heat the oil over medium-high heat and add the onions, the peppers and the garlic. Make sure they are all thoroughly coated in the oil.
  • • Cover and reduce the heat to medium and cook for another 5 minutes.
  • • Stir in the salsa, cumin and salt.
  • • Cover and cook for another 5 minutes. Stir squash in to the mix.
  • • Spoon the mixture down the center of the tortillas and sprinkle the cilantro and the cheese on top.
  • • Roll them up and serve.

  • Vegan 
































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