Vegetable Fajitas

3 cloves garlic, finely chopped
2 Tbsp lime juice
2 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/8 tsp cayenne
1 Tbsp corn oil
1/2 medium red onion, thinly sliced
8 oz sliced mushrooms
2 medium carrots, peeled and cut into matchsticks
2 medium zucchini, cut into matchsticks
1 large red pepper, cut into 1/4 inch strips
8 (6 inch) corn tortillas
1/2 cup shredded cheddar cheese
1/2 cup sour cream

In a bowl, mix garlic, juice, cumin, chili powder, salt, and cayenne; set aside. Heat oil in 12 inch skillet over med-high heat. Add onion and mushrooms; saute 3 minutes. Add carrots, zucchini and red pepper; cook 5 minutes. Stir in garlic mixture; cook 2 minutes, until vegetables are tender. Heat tortillas. Spoon 1/2 cup vegetable mix in each tortilla and top with cheese and sour cream.

Serves 4