Post by JJ Judkins on Apr 12, 2010 19:40:26 GMT -6
* Exported from MasterCook *
Vegetarian Fajitas
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : tex - Mex Vegan
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 small onion -- quartered and sliced
1 small red -- green or yellow bell pepper, cut into strips
2 cloves garlic -- finely chopped (2 to 3)
1 can black pinto or kidney beans -- (15-oz.) rinsed and drained
3/4 cup whole kernel corn -- drained
1/2 cup bottled salsa
1/3 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/4 cup chopped fresh cilantro
6 fajita-size flour tortillas -- (6-in.) warmed
- Lime wedges (optional)
HEAT vegetable oil in large skillet over medium-high heat. Add onion and
bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until
vegetables are tender.
STIR in beans, corn, fajita seasoning mix and water; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or
until mixture thickens. Remove from heat; stir in cilantro or parsley.
SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.
Source: Nestle® Very Best Meals
Description:
"These vegetarian fajitas are so tasty and filling, the meat won't be
missed at all."
Source:
"Imported to Master Cook by JJ"
S(Posted At):
"http://moonrunner.proboards.com/"
Start to Finish Time:
"0:21"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 2g Fat (67.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Vegetarian Fajitas
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : tex - Mex Vegan
Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 small onion -- quartered and sliced
1 small red -- green or yellow bell pepper, cut into strips
2 cloves garlic -- finely chopped (2 to 3)
1 can black pinto or kidney beans -- (15-oz.) rinsed and drained
3/4 cup whole kernel corn -- drained
1/2 cup bottled salsa
1/3 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/4 cup chopped fresh cilantro
6 fajita-size flour tortillas -- (6-in.) warmed
- Lime wedges (optional)
HEAT vegetable oil in large skillet over medium-high heat. Add onion and
bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until
vegetables are tender.
STIR in beans, corn, fajita seasoning mix and water; bring to a boil.
Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or
until mixture thickens. Remove from heat; stir in cilantro or parsley.
SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.
Source: Nestle® Very Best Meals
Description:
"These vegetarian fajitas are so tasty and filling, the meat won't be
missed at all."
Source:
"Imported to Master Cook by JJ"
S(Posted At):
"http://moonrunner.proboards.com/"
Start to Finish Time:
"0:21"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 2g Fat (67.0% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 180mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0