Saturday, June 16, 2012

veggie fajitas... 30 minutes

the goods:

8 flour tortillas (6 inch)
1 can (15 ounces) refried beans
2 tablespoons vegetable oil
1 large white onion, halved and cut into 1/2-inch slices
2 large poblano chiles, halved, seeded, and cut crosswise into 1/2-inch slices
2 medium zucchini, cut into 1/2-inch half-moons
2 cups corn (10 ounces), thawed if frozen
1/2 cup salsa
1/2 cup sour cream
1 cup shredded cheddar cheese
lime wedges, for serving

Preheat oven to 275 degrees. 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 chiles 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 veggies; serve with cheese, salsa, sour cream, and lime wedges.

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