Colorful Vegetable Fajitas Recipe - Allrecipes.com
Colorful Vegetable Fajitas Recipe
  • READY IN 30 mins

Colorful Vegetable Fajitas

Recipe by  

"These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
  2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
  3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 17, 2007

This was a great guide for my first attempt at serving fajitas. I skipped the squash, swapped the monterey-jack cheese for regular tasty, and served them with tex-mex beans, a little chopped avocado, along with the salsa and sour cream. I also did sides of mexican rice and corn on the cob, but the fajitas were very filling by themselves! A great recipe for tweaking to your own tastes.

 
Most Helpful Critical Review
Dec 01, 2002

Really wonderful. The kids loved it.

 
Feb 09, 2003

This is a delicious, versatile and healthy recipe that I will definitely prepare regularly. I added a portobello mushroom and some zucchini to mine. I also used a green rather than red pepper since this is what I had on hand.

 
Jan 20, 2003

Fantastic! The only thing that takes a while is the chopping, but otherwise this is a fantastic recipie!. We like to vary the types of salsa- our current faves are Corn and Black Bean Salsa from Williams-Sonoma or mild Paul Newman Chunky Salsa. WE also like to cook it in a large saucepan so we can double the recipie and use the veggies for Breakfast Burrito the next morning- we just scramble an egg and add veggies. Yummy! All our friends ask for this recipie after we serve it to them, too!

 
Apr 30, 2005

I made this for dinner the other night and even my husband (a meat and potatoes kind of guy) had seconds and said that this is something I should make again! I added some oregano and a little lime juice to the veggies. I also kept the salsa separate. Yum!

 
Jul 07, 2006

Yum, these were easy and delicious. I added about a tablespoon of soy sauce and a cup of chopped mushrooms.

 
Apr 25, 2005

This recipe was very good, but I left the salsa to be put on while dinner was served. I would also add sour cream the next time I make this.

 
Sep 02, 2003

Delicious! I added a can of green chiles for a bit of spice. The mixture was even good left over the day after just as a vegetable side with steak.

 

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Nutrition

  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 64.7 g
  • 21%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 1111 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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