Vegetarian Fajitas

Ingredients:

Cooking spray

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced

1 zucchini, cut into half moons

1 yellow squash, cut into half moons

2 plum tomatoes, seeded, chopped

1 lime, for juice

Salt and pepper, to taste

8 fat-free flour tortillas, warmed

Garnishes:

4 tbsp salsa, divided (see my recipe)

4 tbsp fat-free sour cream, divided

4 tbsp guacamole, divided

4 tbsp shredded Mexican cheese blend, divided

For fajita seasoning:

1/2 tsp chili powder

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp crushed red pepper flakes, or to taste

1/8 tsp dried oregano

1/8 tsp paprika

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

Directions:

To make seasoning blend, combine all spices until well mixed; set aside.  Meanwhile spray a large pan with cooking spray; add onions and bell peppers.  Cook over medium-high heat until vegetables are tender; add mushrooms.  Cook until mushrooms have shrunk and are tender; add zucchini and squash.  Continue cooking until squashes are tender crisp; add tomatoes, lime juice, and spice mix.  Stir until all vegetables are fully coated with spice mix and finish cooking vegetables until they are all tender.  Season with additional salt and pepper if desired.  Serve on top of warmed tortillas with 1 tbsp each garnish.  Serves 4.

6 Weight Watchers points per serving (2 filled tortillas with 1 tbsp all listed garnishes).