PREP: 30 minutes GRILL: 20 minutes MAKES 6 servings
3 medium red, yellow and/or green sweet peppers, sliced
1 large onion, sliced
2 tablespoons olive oil
2 teaspoons fajita seasoning
3 cloves garlic, minced
1 8-ounce package fresh button mushrooms, halved
1 medium zucchini, halved lengthwise and cut into 1⁄2 -inch slices
6 8-inch flour tortillas
1 cup shredded Monterey Jack cheese
1 recipe Easy Guacamole
Snipped fresh cilantro (optional)
Salsa (optional)
Sour cream (optional)
1 Fold a 36×18-inch piece of heavy foil in half crosswise. Place sweet peppers and onion in the center of the foil. Drizzle with 1 tablespoon of the oil and sprinkle with 1 teaspoon of the fajita seasoning and the garlic. Bring up the opposite edges of the foil; seal with a double fold. Fold in remaining edges, leaving space for steam to build. Set aside.
2 Fold another 36×18-inch piece of heavy foil in half crosswise. Place mushrooms and zucchini in the center of the foil. Drizzle with the remaining 1 tablespoon oil and sprinkle with the remaining 1 teaspoon of the fajita seasoning. Bring up the opposite edges of the foil; seal with a double fold. Fold in remaining edges, leaving space for steam to build. Wrap tortillas in foil.
3 For a charcoal grill, grill the sweet pepper-onion packet on the rack of an uncovered grill directly over medium coals about 20 minutes or until tender, turning once halfway through grilling. Add the mushroom-zucchini packet and tortillas about halfway through grilling. Grill about 10 minutes or until mushrooms and zucchini are tender and tortillas are heated through, turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place sweet pepper-onion packet on grill rack over heat. Cover and grill as above. Add mushroom-zucchini packet and tortillas. Cover and grill as above.)
4 Serve contents of packets with tortillas, cheese, and Easy Guacamole. If desired, top with cilantro, salsa, and sour cream.
PER SERVING: 346 cal., 18 g total fat (5 g sat. fat), 18 mg chol., 479 mg sodium, 37 g carb., 4 g fiber, 12 g pro.
Easy Guacamole
In a sturdy, resealable plastic bag combine 1 ripe avocado, halved, seeded, and peeled; 1 tablespoon sour cream; 1 tablespoon snipped fresh cilantro; 2 teaspoons lime juice; and 1⁄8 teaspoon salt. Seal bag. Knead bag with your hands to combine ingredients. Add 1⁄4 cup diced, seeded tomato and 2 tablespoons sliced green onion to bag. Gently knead to combine.
Vegan Icon make it vegan
Substitute desired soy cheese for the Monterey Jack cheese and tofu sour cream for the dairy sour cream in the guacamole.
