Oven Roasted Garden Vegie Fajitas

I just had to share our lunch from the other day:) Loaded with color, flavor and nutrition!


First,  cut up some garden vegies; red onion, zucchini, yellow squash, yellow pepper, orange pepper, whatever colored pepper you have or like! Toss those all together in a bowl with a bit of olive oil, salt and oregano. Then just slip them under the broiler on a cookie sheet.

Here's an up close and personal shot. Are you salivating yet

Oh, and you should add some fresh garlic too. The recipe calls for it, but I forgot!

After the vegies have roasted a bit, it's time to add some tomatoes!

Sorry, this isn't the best picture, but it gives you the idea;)

After the vegies have roasted sufficiently (I like mine a bit browned). It's time to warm up a nice tortilla. I had these yummy tomato basil ones on hand already.

First put a layer of rice and beans down. The recipe actually calls for brown rice and chili beans, but I had leftover white basmati rice and black beans so that's what I used.

Next put on a nice serving of those yummy roasted vegetables.

Roll that puppy up and top with your favorite sour cream ( I like our homemade tofu recipe) and some yummy salsa. (Oh, I'll be sharing that one next!)
Enjoy!

And I can't even take the credit for this one....the inspiration goes to Cheryl Thomas-Peters and her More Choices Cookbook.