Vegetable fajitas
Serves 2 #STARFineFoods Ingredients: 1 leek 1 carrot 1 green pepper 1 small zucchini 1 tbsp STAR extra-virgin olive oil 1 tbsp Modena balsamic vinegar 1 tbsp soy sauce 4 corn tortillas Salt and pepper to taste 2.8 oz Cheddar cheese Instructions:Gently sauté the leek in a frying pan with STAR extra-virgin olive oil until it begins to turn golden brown. Add the thinly sliced carrot and green pepper. Once they have begun to soften, add the sliced zucchini.
Add salt and pepper and gently sauté the vegetables until they are cooked al dente. Add the Modena balsamic vinegar and soy sauce and cook for a few more minutes.
Warm the tortillas on both sides in a pan with a little STAR extra-virgin olive oil. Arrange the tortillas on a baking sheet and spoon a portion of vegetables onto each one.
Grate some cheese on top and bake au gratin for about 8 to 10 minutes, until the cheese has melted.
Roll each tortilla into a fajita and fold over at the top.
Ingredients
- 1 leek
- 1 carrot
- 1 green pepper
- 1 small zucchini
- 1 tbsp STAR extra-virgin olive oil
- 1 tbsp Modena balsamic vinegar
- 1 tbsp soy sauce
- 4 corn tortillas
- Salt and pepper to taste
- 2.8 oz Cheddar cheese
Instructions
Gently sauté the leek in a frying pan with STAR extra-virgin olive oil until it begins to turn golden brown. Add the thinly sliced carrot and green pepper. Once they have begun to soften, add the sliced zucchini.
Add salt and pepper and gently sauté the vegetables until they are cooked al dente. Add the Modena balsamic vinegar and soy sauce and cook for a few more minutes.
Warm the tortillas on both sides in a pan with a little STAR extra-virgin olive oil. Arrange the tortillas on a baking sheet and spoon a portion of vegetables onto each one.
Grate some cheese on top and bake au gratin for about 8 to 10 minutes, until the cheese has melted.
Roll each tortilla into a fajita and fold over at the top.
Gently sauté the leek in a frying pan with STAR extra-virgin olive oil until it begins to turn golden brown. Add the thinly sliced carrot and green pepper. Once they have begun to soften, add the sliced zucchini.
Add salt and pepper and gently sauté the vegetables until they are cooked al dente. Add the Modena balsamic vinegar and soy sauce and cook for a few more minutes.
Warm the tortillas on both sides in a pan with a little STAR extra-virgin olive oil. Arrange the tortillas on a baking sheet and spoon a portion of vegetables onto each one.
Grate some cheese on top and bake au gratin for about 8 to 10 minutes, until the cheese has melted.
Roll each tortilla into a fajita and fold over at the top.
Total Time: 15 minutes
Serves: 2
