VEGETABLE FAJITAS

Steps:

• 1. Combine fajita mix, water, garlic and lime juice in a measuring cup.
• 2. In a large "zip Lock" bag, combine peppers, onion and carrots. Place the zucchini in another bag. (you add the zucchini later during the cooking time. This keeps it from getting overcooked)
• 3. Pour all but 2 T or so of the marinade over the peppers, onion and carrots. Pour the rest over the zucchini. Zip and mix to coat the veggies.
• 4. Let veggies sit for 30 - 60 minutes. Occasionally turning the bags over. (The longer they marinade, the better. You can make it the night before - just refrigerate the veggies and take out about 1/2 hour before you want to cook them.
• 5. If you want the tortillas warm, wrap in aluminium foil and place in a preheated 225 degree oven while you cook the veggies.
• 6. In a large skillet, heat oil over medium high heat. Add the peppers, carrots and onion and the liquid. Saute until al dente. About 5-7 minutes. Add zucchini and saute for about 2 minutes
• 7. Place veggies in tortillas, add shredded lettuce and tomatoes. You can also add sour cream, guacamole and/or salsa. Wrap and eat.