Grilled Vegetable Fajitas

GRILLED VEGETABLE FAJITAS

3 tbs lime juice 2 tsp ground cumin 2 tsp chili powder 1/2 tsp salt 1/8 tsp cayenne pepper 1 medium red onion, cut into rings 1 pound asparagus spears, trimmed 1 large green, yellow and red bell peppers, each cut into slices 1 medium yellow squash, cut into slices 1 medium zucchini, cut into slices 8 small flour tortillas 16 oz can refried beans, heated 1/2 cup shredded Mexican cheese blend

Heat outdoor grill.* In a bowl, stir juice, cumin, chili powder, salt, cayenne. Place onion rings on plate, brush both sides with some of the lime juice mixture. Microwave on high 1 min. Set aside.

Place asparagus in a plastic bag, peppers in a second bag, and squash and zucchini in a third bag. Divide remaining lime juice mixture among the 3 bags. Coat all vegetables with nonstick spray and grill covered. Grill asparagus 10 min. onion 8 min. In a grill basket, cook single layer of peppers 10 min. remove. Add squashes in single layer, grill 6 min. Place all veggies on a platter.

Heat tortillas according to package directions. Spread each with 2 tbs beans, then 3/4 cup veggies. Top with 1 tbs each cheese. Fold in half. Repeat with remaining tortillas and filling. SERVE WITH GUACAMOLE AND SALSA. Makes 8 fajitas.*

Contributed by:

 * Catsrecipes Y-Group