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Vegetable Fajitas
Yield: Serves 8 people
Recipe © The Culinary Institute of America
Ingredients	Amounts
Olive oil	3 tablespoons
Red onion, cut in 1-2 inch strips	1 1/2 cup
Garlic, minced	1 tablespoon
Red pepper, cut in 1-2 inch strips	1 pound
Green pepper, cut in 1-2 inch strips	1 pound
Yellow pepper, cut in 1-2 inch strips	1 pound
Napa cabbage, sliced into thin strips or shredded	1 pound
Pinto beans, canned, rinsed, drained	15 ounces
Red chili sauce	3 tablespoons
Flour tortillas, 12-inch diameter	16
Cheddar cheese, grated	2 2/3 cups

Serve with sour cream and salsa.

Method
1. Heat 2 tablespoons of the oil in a large sauté pan. Add the onions and garlic. Sweat until the onions are translucent, about 3 minutes. 2. Add the peppers and sauté for 5 minutes or just until they begin to soften. 3. Add the cabbage and cook for another 5 minutes or until tender. 4. Stir in the beans and chili sauce. Heat just until warmed. 5. Cover the tortillas with a damp towel and warm in a 250ºF oven. 6. Serve the filling and tortillas warm. Wrap approximately 1 cup of the vegetable mixture and 1/3 cup of the grated cheese in each warmed tortilla. 7. Serve with sour cream and salsa.