Colorful Vegetable Fajitas

Ingredients

• 8 8-inch flour tortillas 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic minced
• 1  bell pepper green seeded sliced into strips
• 1 teaspoon ground cumin 
• 1 cup monterrey jack cheese shredded
• 1  bell pepper red seeded sliced into strips
• 1  onion red thinly sliced
• 0.5 cup salsa 
• 0.5 teaspoon salt 
• 2 tablespoons vegetable oil 
• 1  baby squash yellow halved sliced into strips

Equipment

• frying pan
• oven
• aluminum foil

Directions

1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C).
2. Bake for 15 minutes, or until thoroughly heated.
3. In a 10 inch skillet, heat oil over medium high heat.
4. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
5. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro.
6. Roll up tortillas, and serve.