"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." — Jessie
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8 (8 inch)
red onion, thinly sliced
green bell pepper, seeded and sliced into strips
red bell pepper, seeded and sliced into strips
yellow squash, halved and sliced into strips
shredded Monterey Jack cheese
chopped fresh cilantro
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.
I found this really greasy and bland.
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!
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.
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!
Yum, these were easy and delicious. I added about a tablespoon of soy sauce and a cup of chopped mushrooms.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Colorful Vegetable Fajitas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 205
All you need are a few minutes to prepare this simple veggie pot pie.
Enjoy delicious chicken fajitas in a flash!
See how to make a roasted eggplant and portobello mushroom sandwich.