Colorful Vegetable and Avocado Fajitas

Hola~!

So I merged the recipes!

Both Great Recipes ~!

I combined this recipe with the avocado taco recipe and it was EXCELLENT~!

Avo Tacos

The only diff was I used a bit of lime juice, tomatoes, and a clove of fresh garlic and reg salt instead of garlic salt in the avocado mix and I didn't use the pepper sauce...... will make again..... excellent fajita!

Quick, Easy and Tasty Meal - Will easily feed quite a few mouths - 3 very hungry ones at the least - I would get extra fajitas if you plan on merging them, as there is twice the filler!~

I would say with the avo sauce - you could make enough fajitas for 4-6 people to eat well, easily~!


Again Thanks to "All Recipes" for the Recipes! :


Colorful Vegetable Fajitas

by Jessie of All Recipes

INGREDIENTS (Nutrition)

• 8 (8 inch) flour tortillas
• 2 tablespoons vegetable oil
• 1 red onion, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 teaspoon minced garlic
• 1 yellow squash, halved and sliced into strips
• 1/2 cup salsa
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

DIRECTIONS

1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Avocado Tacos

by Valkaryn of All Recipes

INGREDIENTS (Nutrition)

• 3 avocados - peeled, pitted, and mashed
• 1/4 cup onions, diced
• 1/4 teaspoon garlic salt
• 12 (6 inch) corn tortillas
• 1 bunch fresh cilantro leaves, finely chopped
• jalapeno pepper sauce, to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix avocados, onions, and garlic salt.
3. Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5 minutes, until heated through.
4. Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper sauce.