Carrots, zucchini and yellow summer squash, cut julienne-style
Broccoli and cauliflower, cut into small florets
Green pepper and mushrooms, thinly sliced
Snow peas, whole
Juice of 1/2 lemon
3 flour tortillas, warmed
Lime wedge, for garnish
Pico De Gallo Sauce (recipe follows), for condiment
Guacamole, for condiment
Sour cream, for condiment
Shredded cheddar cheese, for condiment
Salsa, for condiment
PICO DE GALLO SAUCE
1 small to medium jalapeno pepper, minced
1/4 cup diced tomato
1/4 cup onion, finely diced onion
3 Tbsp lemon juice
1 1/2 Tbsp finely chopped cilantro
1/2 tsp salt, or to taste
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Let's Make It
To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese.
Slice enough onion to equal about 1/2 cup. Sauté with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.)
Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas. Top with condiments, to taste, then roll up tortillas.
PICO DE GALLO SAUCE
Combine all ingredients. Let sit for at least a half hour so flavors will blend.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.