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Vegetarian Fajitas

Vegetarian Fajitas

Serve this tortilla-wrapped vegetable stir-fry and you’ll be giving your family members 50 percent of the Vitamin C and 20 percent of the Iron they need for the day.
  • 1 tablespoon vegetable oil

  • 1 cup (1 small) quartered, sliced onion

  • 1 cup (1 small) red, green, or yellow bell pepper strips

  • 2 to 3 cloves garlic, finely chopped

  • 1 3/4 cups (15-ounce can) black, pinto, or kidney beans, rinsed and drained

  • 3/4 cup whole-kernel corn

  • 1/2 cup salsa

  • 1/3 cup water

  • 2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground oregano

  • 1/4 cup chopped fresh cilantro

  • 4 (6-inch) fajita-size reduced-fat flour tortillas, warmed

  • Lime wedges (optional)


HEAT
vegetable oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR
in beans, corn, salsa, water, cumin, salt, and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.

Makes four servings.

SERVE
in tortillas; top with a squeeze of lime juice.

NUTRITION FACTS PER SERVING:
270 cal., 5 g total fat (0.5 g sat. fat), 0 mg chol., 720 mg sodium, 48 g carbo., 11 g fiber, 7 g sugars, and 12 g protein.
Daily Values: 4% vit. A, 50% vit. C, 8% calcium, and 20% iron.

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The content on these pages is provided as general information only and should not be substituted for the advice of your physician.


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