Grilled Vegetable Fajitas
Grilling the vegetables--onion, asparagus, sweet pepper, zucchini, and yellow squash--to fill these vegetarian fajitas makes them extra good. Refried beans and cheese add protein.
Ingredients
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3 tablespoons lime juice
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2 teaspoons ground cumin
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2 teaspoons chili powder
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1/2 teaspoon salt
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1/8 teaspoon cayenne pepper
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1 medium-size red onion, cut into 1/2-inch-thick rings
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1 pound asparagus spears, trimmed
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1 large green, yellow and red pepper, each cut into 1/2-inch-thick slices
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1 medium-size yellow squash, cut diagonally into 1/2-inch-thick slices
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1 medium-size zucchini, cut diagonally into 1/2-inch-thick slices
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8 small (6-inch) 96% fat-free flour tortillas
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1 can (16 ounces) refried beans, heated
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1/2 cup reduced-fat shredded Mexican cheese blend
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Guacamole (see recipe on www.familycircle.com)
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Grape Tomato Salsa (see recipe on www.familycircle.com)
Directions
1.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. In a bowl, stir lime juice, cumin, chili powder, salt, cayenne.
2.
Place onion rings on large plate; brush both sides with some of the lime juice mixture. Microwave on HIGH for 1 minute. Set aside.
3.
Place asparagus in a large resealable plastic bag, peppers in a second bag and squash and zucchini in a third. Divide remaining lime juice mixture among the 3 bags. (Can be done 2 hours ahead.)
4.
Coat all vegetables with nonstick spray and grill, covered. Grill asparagus 10 minutes, turning often, and onion, 8 minutes, turning once. In a grill basket, cook single layer of peppers 10 minutes, turning often; remove. Add squash in a single layer; grill 6 minutes, turning once. Place all vegetables on a platter.
5.
Heat tortillas according to package directions. Spread each with 2 tablespoons hot refried beans, then 3/4 cup mixed grilled vegetables. Top with 1 tablespoon each cheese and guacamole and 2 tablespoons salsa. Fold in half. Repeat with remaining filling and tortillas, and serve.
Nutrition information
Calories 216, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 762 mg, Carbohydrate 40 g, Fiber 7 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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