Roasted & Broiled Vegetable Fajitas - cooking recipe

Ingredients

2 green peppers, sliced
1 large onion, sliced
2 stalks celery, sliced thinly
1 medium zucchini, cut into matchsticks
8 ounces baby portabella mushrooms, sliced
8 ounces grape tomatoes, halved
1 (12 ounce) can chili beans (in chili sauce)
2 cups fresh spinach, thinly sliced
2 cups cheddar cheese, shredded
10 flour tortillas
4 ounces sour cream
4 ounces salsa
2 -3 tablespoons herb infused olive oil
1 teaspoon garlic powder
salt & pepper

Preparation

Heat oven to 400. Spray a large piece of heavy duty foil with cooking spray. Place vegetables on the foil and drizzle with the herbed oil. Sprinkle with garlic powder, salt & pepper. Cover with another sheet of foil and make into a packet. Bake in the oven (on a pan if desired) for 20 minutes.
While vegetables cook, heat up the beans and torillas.
Remove from oven and turn it up to the broil setting. Remove the top sheet of foil and place under the broiler for 10-15 minutes or until vegetables start to blacken on the edges.
To serve, put beans, cheese, sour cream and salsa in tortilla shell and top with the vegetable mixture.