Healthy Vegetable Fajitas | Cooking Professionally

Ingredients

• 1 tablespoon canola oil
• 1 small zucchini, thinly sliced
• 1 medium yellow summer squash, thinly sliced
• 1/2 pound fresh mushrooms, sliced
• 1 small onion, halved and sliced
• 1 medium carrot, julienned
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 (8-inch) flour tortillas, warmed
• 2 cups cheddar cheese, shredded
• 1 cup sour cream
• 1 cup salsa