Colorful Vegetable Fajitas Recipe
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Colorful Vegetable Fajitas

By: Jessie  
"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."

Rating: This weblink has been rated 82 times with an average star rating of 4.6 Read Reviews (57)

Rate/Review | 4,318 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 8 (8 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 teaspoon minced garlic
  • 1 yellow squash, halved and sliced into strips
  • 1/2 cup salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 531 | Total Fat: 22.8g | Cholesterol: 25mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2003 by COOKINSEATTLE 
This is a delicious, versatile and healthy recipe that I will definitely prepare regularly. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by GLYNNA 
Fantastic! The only thing that takes a while is the chopping, but otherwise this is a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2002 by Cheryl 
Very good. We've had these a few times now, they've become a Friday night favorite. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2007 by wildflower 
This was a great guide for my first attempt at serving fajitas. I skipped the squash, swapped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2009 by JOSEPHINE aka SPITFIRE FOODIE Supporting Member (Click to learn more about Supporting Membership)
This tasted really good. I omited the salsa. Next time, I think I'll use less cumin. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2006 by alimcghee 
Yum, these were easy and delicious. I added about a tablespoon of soy sauce and a cup of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2005 by SPWISDOM 
I made this for dinner the other night and even my husband (a meat and potatoes kind of guy)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2003 by MYANGEL6 
Delicious! I added a can of green chiles for a bit of spice. The mixture was even good left... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by Krislic84 
quick and easy fajita recipe! I added zucchini, black pepper, crushed red pepper, and 2% colby... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2005 by LAZONIA 
This recipe was very good, but I left the salsa to be put on while dinner was served. I would... MORE

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