Quick Vegetable Fajitas

1. Spray large nonstick skillet with nonstick cooking spray.

2. Mix vegetables, beans and salsa.

3. Heat skillet over medium to medium high heat.

4. Spoon ½ cup of vegetable mixture on a tortilla.

5. Top with shredded cheese and a second tortilla.

6. Place in skillet for 1 to 3 minutes until lightly brown turning once.

7. Top with salsa and sour cream.

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Nutrient	Quantity
Total fats	5.2967 g
Protein	66.9506 g
Carbohydrates	196.7017 g
Energy	1066.1021 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9031 g
Water	283.6009 g
Aspartic acid	7.8449 g
Calcium, Ca	436.2791 mg
Lutein + zeaxanthin	2943.2945 g
Fiber, total dietary	49.9355 g
Fatty acids, total saturated 22:0	0.0048 g
Fatty acids, total trans-polyenoic 13:0	0.0005 g
Carotene, beta	838.795 g
Niacin	8.0029 mg
Vitamin A, RAE	74.6768 g
Arginine	3.9747 g
Riboflavin	0.7472 mg
Tocopherol, beta	0.0439 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0861 g
Fatty acids, total saturated 20:1	0.0025 g
Glutamic acid	9.8167 g
Sodium, Na	1009.2625 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0064 g
Total lipid (fat)	5.2967 g
Manganese, Mn	3.5418 mg
Fructose	4.7873 g
Proline	2.7388 g
Fatty acids, total saturated 16:0	1.1307 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0372 g
Sucrose	0.5116 g
Choline, total	224.2748 mg
Sugars, total	15.2955 g
Serine	3.4901 g
Fatty acids, total saturated 10:0	0.0203 g
Fatty acids, total saturated 18:0	0.0893 g
Vitamin B-6	1.3373 mg
Selenium, Se	11.243 g
Ash	14.6912 g
Tocotrienol, delta	0.026 mg
Fatty acids, total saturated 18:1 undifferentiated	0.5967 g
Pantothenic acid	3.166 mg
Phenylalanine	3.4691 g
Copper, Cu	2.637 mg
Betaine	0.074 mg
Thiamin	2.738 mg
Methionine	0.9711 g
Iron, Fe	16.7054 mg
Carbohydrate, by difference	196.7017 g
Phosphorus, P	1129.9026 mg
Folate, total	1329.8563 g
Tocopherol, gamma	0.2511 mg
Lycopene	7882.3253 g
Alanine	2.7248 g
Valine	3.37 g
Fatty acids, total saturated 18:2 undifferentiated	1.2892 g
Glycine	2.5264 g
Carotene, alpha	44.2755 g
Glucose (dextrose)	3.82 g
Fatty acids, total saturated 14:0	0.0085 g
Zinc, Zn	11.4136 mg
Isoleucine	2.8409 g
Fatty acids, total saturated 12:0	0.0055 g
Fatty acids, total polyunsaturated	2.1924 g
Fatty acids, total saturated 14:1	0.0025 g
Tocotrienol, gamma	0.0577 mg
Leucine	5.1238 g
Tocotrienol, alpha	0.0668 mg
Vitamin A, IU	1545.1028 IU
Folate, DFE	1329.8563 g
Tryptophan	0.7609 g
Vitamin C, total ascorbic acid	32.9782 mg
Phytosterols	4.7318 mg
Fatty acids, total polyunsaturated 16:1 c	0.0025 g
Fatty acids, total polyunsaturated 18:1 c	0.0718 g
Fatty acids, total saturated 20:0	0.0023 g
Tocotrienol, beta	0.572 mg
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	1.8144 g
Vitamin K (phylloquinone)	30.1352 g
Fatty acids, total saturated	1.2716 g
Histidine	1.7861 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	0.6092 g
Threonine	2.6908 g
Folate, food	1329.8563 g
Fatty acids, total polyunsaturated 17:0	0.0028 g
Fatty acids, total polyunsaturated 24:0	0.0037 g
Cryptoxanthin, beta	71.3235 g
Vitamin E (alpha-tocopherol)	3.2673 mg
Magnesium, Mg	547.9716 mg
Lysine	4.4113 g
Potassium, K	5083.6498 mg
Cystine	0.7035 g
Fluoride, F	0.296 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1 tablespoon	4	0.934	0.01
Cheddar cheese	1 cup	0	0	0
Zucchini	1 cup	21.08	3.8564	0.3968
Flour Tortilla	8	0	0	0
chili powder	0.75 teaspoon	5.7105	1.0064	0.2892
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
green pepper	1 tablespoon	1.86	0.4315	0.0158
garlic salt	0 teaspoon	0	0	0
black bean	1 can	991.8141	181.3769	4.1301
salsa	0.5 cup	37.7	8.632	0.221