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The Colorful Plate
Entrees

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Vegetable Fajitas

 Submitted by: Jane Tauchen
John and Mary Pappajohn
Clinical Cancer Center, Reception Desk
Source: Seasons of a Farm Family Cookbook

4 teaspoons olive oil, divided 2 sweet red peppers, cut into strips
1/4 cup balsamic vinegar 1/2 cup jicama, cut into matchsticks
1 onion, thinly sliced into rings 16 6-inch fat-free flour tortillas
2 Tablespoons garlic, minced 1 cup nonfat yogurt
Juice of 1 lime 1/2 teaspoon cumin
1 large zucchini cut in strips 2 Tablespoons fresh cilantro, chopped
  1. In a skillet, combine 2 teaspoons oil, vinegar, onion and garlic; cook until soft. Add cilantro and lime juice and continue to cook for 2 more minutes.
  2. Preheat broiler. Brush zucchini, peppers and jicama with additional 2 teaspoons oil and place on broiler pan. Grill until soft.
  3. Combine onion mixture with roasted vegetables and spoon onto warmed tortillas.
  4. In a small bowl, combine yogurt and cumin and spoon over vegetables.
Serves: 8 Nutrition Facts
Calories: 183 Saturated Fat: 0.3 gm
Carbohydrate: 35 gm Fiber: 14 gm
Cholesterol: 1 mg Protein: 7 gm
Fat: 3 gm Sodium: 385 mg

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