Bell Pepper-Zucchini Fajitas

1. Heat tortillas as package directs.

2. Meanwhile heat oil in a large non-stick skillet over medium-high heat.

3. Add peppers, zucchini and onions; saute 5 to 6 minutes until crisp-tender and slightly browned.

4. Season with salt.

5. MIX Salsa with sour cream.

6. Top tortillas equally with vegetables, then salsa mixture, and roll up.

7. Or just let everyone make their own.

8. Enjoy.

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Nutrient	Quantity
Total fats	42.267 g
Protein	6.4002 g
Carbohydrates	27.3162 g
Energy	485.96 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.9533 g
Water	302.4696 g
Aspartic acid	0.4219 g
Calcium, Ca	84.72 mg
Lutein + zeaxanthin	271.2 g
Fiber, total dietary	6.582 g
Fatty acids, total saturated 22:0	0.0693 g
Carotene, beta	360.3 g
Niacin	2.2814 mg
Vitamin A, RAE	35.4 g
Fatty acids, total trans-polyenoic	0.0766 g
Arginine	0.5383 g
Riboflavin	0.09 mg
Tocopherol, beta	0.0411 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	1.9188 g
Fatty acids, total saturated 20:1	0.2766 g
Glutamic acid	0.9484 g
Stigmasterol	0.63 mg
Sodium, Na	933.36 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0456 g
Total lipid (fat)	42.267 g
Manganese, Mn	1.1646 mg
Fructose	4.691 g
Proline	0.1267 g
Fatty acids, total saturated 16:0	2.754 g
Fatty acids, total saturated 8:0	1.458 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.9144 g
Sucrose	1.81 g
Choline, total	25.832 mg
Fatty acids, total polyunsaturated 18:1 t	0.0063 g
Sugars, total	11.573 g
Serine	0.1681 g
Fatty acids, total saturated 10:0	1.1586 g
Fatty acids, total saturated 18:0	1.5291 g
Vitamin B-6	0.463 mg
Selenium, Se	1.986 g
Ash	4.553 g
Tocotrienol, delta	0.0281 mg
Fatty acids, total saturated 18:1 undifferentiated	13.8992 g
Pantothenic acid	0.6805 mg
Phenylalanine	0.169 g
Beta-sitosterol	86.73 mg
Copper, Cu	0.3924 mg
Betaine	0.15 mg
Thiamin	0.1391 mg
Methionine	0.0524 g
Iron, Fe	2.4028 mg
Carbohydrate, by difference	27.3162 g
Phosphorus, P	180.06 mg
Folate, total	51.9 g
Fatty acids, total polyunsaturated 18:2 t,t	0.0766 g
Tocopherol, gamma	5.9234 mg
Lycopene	7881.9 g
Alanine	0.1737 g
Valine	0.1906 g
Fatty acids, total saturated 18:2 undifferentiated	4.348 g
Glycine	0.1634 g
Glucose (dextrose)	5.1 g
Fatty acids, total saturated 14:0	3.651 g
Zinc, Zn	1.2476 mg
Isoleucine	0.1278 g
Tocopherol, delta	0.2079 mg
Fatty acids, total saturated 12:0	9.2317 g
Fatty acids, total polyunsaturated	6.3013 g
Leucine	0.2339 g
Tocotrienol, alpha	0.0663 mg
Vitamin A, IU	710.1 IU
Folate, DFE	51.9 g
Tryptophan	0.0515 g
Vitamin C, total ascorbic acid	22.752 mg
Phytosterols	22.5 mg
Fatty acids, total polyunsaturated 18:1 c	12.9599 g
Fatty acids, total saturated 20:0	0.1365 g
Tocotrienol, beta	0.572 mg
Fatty acids, total saturated 6:0	0.1182 g
Campesterol	50.61 mg
Tyrosine	0.1043 g
Vitamin K (phylloquinone)	21.163 g
Fatty acids, total saturated	20.107 g
Histidine	0.0838 g
Fatty acids, total monounsaturated	14.2227 g
Threonine	0.1252 g
Folate, food	51.9 g
Vitamin E (alpha-tocopherol)	5.3606 mg
Fatty acids, total trans	0.083 g
Fatty acids, total trans-monoenoic	0.0063 g
Magnesium, Mg	58.56 mg
Lysine	0.1877 g
Potassium, K	872.48 mg
Cystine	0.0556 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Cream	0.25 cup	198	3.99	20.808
Onion	1	60	14.01	0.15
Zucchini	2	4.62	0.6842	0.088
Flour Tortilla	8	0	0	0
red pepper	1 thinly	0	0	0
green pepper	1 thinly	0	0	0
canola oil	1.5 1/2	185.64	0	21
salsa	0.5 cup	37.7	8.632	0.221