Date: Mon, 17 Jul 1995 23:25:10 -0600
From: nanetteb@csn.net
* Exported from MasterCook II *
Bean and Vegetable Fajitas
Recipe By : Pillsbury Fast & Healthy
Serving Size : 4 Preparation Time :0:00
Categories : Fatfree Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 8" flour tortillas
1 1/2 cups sliced zucchini
1 green bell pepper, cut into thin strips
1 medium onion -- sliced
15 1/2 ounces can pinto beans, drained, rinsed
1 large tomato -- chopped
3/4 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon garlic salt
1/8 teaspoon ground oregano
nonfat sour cream -- if desired
salsa -- if desired
Heat tortillas as directed on package. Spray large nonstick skillet with
nonstick cooking spray. Add zucchini, bell pepper, and onion; cook and
stir over medium heat until crisp-tender, 5 to 7 minutes. Add beans,
tomato, chili powder, cumin, garlic salt and oregano; mix well. Cook until
thoroughly heated.
To serve, spoon 1/4 of vegetable mixture down center of each warm
tortilla. Fold in edges. Serve with sour cream and salsa.
Makes 4 servings.
Per serv: 250 cal, 3g fat, 570 mg sod
kwvegan vegan