Veggie Fajitas
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
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 shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
