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Suggest a better descriptionMix the soy sauce, cumin, oregano and crushed/powdered garlic and marinate all vegetables in it for a few minutes. In the meantime, heat a wok or iron skillet (it makes a big difference to me if its iron) so water boils away instantly. If you wish, coat the surface with a little oil, but I rarely find this necessary (youll notice theres no oil in the marinade... fewer calories). Toss in the vegetables with a tbspn water, shake the pan, and cover for a few minutes, until the broccoli is bright green. Stir the vegetables -- I like to get them a little burned on the fringes. Add black pepper just before you remove the skillet from heat. The important thing is to prevent the veggies from becoming too tender -- crispness is essential. Wrap in tortillas and add anything else -- salsa(!), guacamole, cheese or sour cream if desired. They takes ten minutes to make and I usually eat way too many of them. :-) AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 56 | ||
Calories from Fat: 4 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 148.3mg | 5 % | |
Potassium 421.2mg | 11 % | |
Total Carbohydrate 11.9g | 3 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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