Vegetable Fajitas

Fajitas are a fun way to allow children some choice in putting together their meals. Consider adding chicken, beef or shrimp to the marinade for variety. Other spring and summer vegetables like asparagus, squash, or eggplant are also excellent choices for this recipe.

Yield: Eight servings

Ingredients
2-1/2 cups	red bell pepper, julienned
2-1/2 cups	yellow bell pepper, julienned
2-1/2 Tbsp	olive oil
1 Tbsp	red wine vinegar
1/2 tsp	whole cumin seed, toasted, ground
1/2 Tbsp	kosher salt
1/2 tsp	ground black pepper
1 cup	roma tomatoes, seeded and diced
1 cup	yellow onion, sliced
1 cup	red onion, small dice
1 Tbsp	lime juice
1 tsp	fresh jalapeno pepper, seeded and chopped
1/2 cup	fresh cilantro, chopped
3 cloves	garlic, chopped
8	flour tortillas

Nutrition Facts
Total Calories	204
Calories from Fat	62
Total Fat	8g
Saturated Fat	1g
Cholesterol	0mg
Sodium	744mg
Carbohydrates	31g
Fiber	2g
Sugar	1g
Protein	5g

Combine oil, vinegar, cumin, half the salt and half the pepper in a large bowl. Add the peppers and onions and marinate in the refrigerator for 30 minutes.
Combine tomatoes, red onion, lime juice, jalapeno, cilantro, garlic, and remaining salt and pepper to make a salsa.
Sauté the peppers and onions until just soft.
Warm the tortillas. Serve with sautéed vegetables and salsa.