Friday, April 20, 2012

Quick Veggie Fajitas

8 flour tortillas
1 can (15oz) refried beans
2 tablespoons vegetable oil
1 large white onion, halved and cut into 1/2 inch slices
2 large poblano chile's, halved, seeded, and cut crosswise into 1/2slices
2 medium zucchini, cut into 1/2 inch half-moons
2 cups corn (10oz) thawed if frozen
coarse salt and ground pepper
1/2 cup salsa
                                                      1/2 cup sour cream
                                                      2 oz cheddar or Colby, shredded (1/2 cup)
                                                      lime wedges

Preheat oven to 275 F.  Wrap tortillas in parchment-lined foil and warm in oven, 15 minutes.  In a small pot, heat beans over low.
In a large skillet, heat oil over medium-high.  Add onion and chile's and cook until softened, 12 to 15 minutes.  Add zucchini and cook until crisp-tender, 6 minutes.  Add corn and cook until warmed through, 3 minutes;  season with salt and pepper.  Spread beans on tortillas and top with vegetables serve with salsa, sour cream, cheese, and lime wedges.

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