Vegetable Fajitas

Sponsored by:

Masters Collection®

Cutting this colorful mixture of vegetables into thin strips is the key to the quick cooking time and makes the vegetable an easy snack or light meal. Canned pinto beans, rinsed and drained, take the lengthy preparation element out of preparing the dried variety.

Ingredients

Makes 8 Servings
Preparation Time 30 minutes
3 table spoons olive oil
1 ½ cup red onion, cut into thin strips
1 tablespoon garlic, minced
1 pound red pepper, cut into thin strips
1 pound green pepper, cut into thin strips
1 pound yellow pepper, cut into thin strips
1 pound napa cabbage, chiffonade
15 ounces pinto beans, canned, rinsed, drained
3 tablespoons red chili sauce
16 flour tortillas, 12-inch diameter
2 2/3 cups grated cheddar cheese
1 tablespoon cilantro, chopped

1. Heat 2 tablespoons of the oil in a large sauté pan. Add the onions and garlic. Sweat until the onions are translucent, about 5-7 minutes.
2. Add the peppers and sauté for 5 minutes or just until they begin to soften. Add the cabbage and cook for another 5 minutes or until tender.
3. Stir in the beans and chili sauce. Heat just until warmed.
4. Cover the tortillas with a damp towel and warm in a 250°F oven before serving.
5. To assemble, wrap approximately ½ cup of the hot vegetable mixture with a few tablespoons of the grated cheese in a warmed tortilla. The traditional manner of serving fajitas is to bring the tortillas, filling, and garnishes to the table, to be assembled by each individual.

Cook with the proper tools. Use the 12" Nonstick Sauté and the 14" Wooden Stirring Spoon to create Vegetable Fajitas.

This recipe is from the cookbook, Gourmet Meals in Minutes with The Culinary Institute of America, which is available for purchase online and at bookstores nationwide.

Comments

[Mexican foodie]

Wow! I am gonna try this recipe very soon for my family! Thanks a lot for a really nice Mexican food treat!