Grilled Fajitas with Fresh Grilled Vegetables

Grilled Fajita Recipe with Fresh Grilled Vegetables

16 oz can refried beans, warm
1/2 cup shredded Mexican cheese
8 small flour tortillas
1 yellow squash, sliced
1 zucchini, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
2 tsp chili powder
2 tsp ground cumin
3 Tbsp lime juice
1/8 tsp cayenne pepper
1/2 tsp salt
1 lb aspsaragus spears, trimmed
1 red onion, sliced

Preheat the grill. Combine the cumin, lime juice, cayenne pepper, salt, and chili powder in a bowl and brush this mixture over the onion slices. Microwave them on high for a minute, and then set them to one side. Toss the onions with the rest of the prepared vegetables and the rest of the lime juice mixture.

Leave it to marinate for 30 minutes. Grill the asparagus for 10 minutes, the onion slice for 8 minutes and the bell peppers for 10 minutes. The squash will take about 6 minutes. Heat the tortillas according to the directions on the pack. Spread each tortilla with refried beans, then some of the vegetables and some cheese. Fold them in half and serve hot.

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