Fajitas Primavera - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil, divided
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons hot chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
lime, juice and zest of
1 cup canned corn kernel, drained
1 cup canned drained and rinsed red kidney beans
1 (4 ounce) can mushroom stems and pieces, drained
1 cup canned green beans, drained
1 medium onion, halved and sliced
1 red bell pepper, stemmed, seeded and cut in strips
1 cup canned fire-roasted diced tomato
1 (10 1/2 ounce) can asparagus, cuts and tips drained
2 tablespoons chopped cilantro (optional)
8 medium flour tortillas, preferably whole wheat, warmed by package directions
1 cup fancy shredded monterey jack cheese
1/2 cup sour cream (optional)
1/2 cup prepared guacamole (optional)

Preparation

Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl. Add corn, kidney beans, mushrooms and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes.
Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking. Add onion and bell pepper and saute until browned and tender, about 5 minutes. Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute.
To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll up. Serve with sour cream and/or guacamole, if desired.
Nutritional Information Per Serving: Calories 330; Total fat 12g; Saturated fat 4g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 43g; Fiber 7g; Protein 12g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 20%DV; Iron 20%DV.
*Daily Value.