Reviewed: Aug. 17, 2009

yummo. everyone loved them. i originally mixed up jasmine rice and pinto beans for the side dish, then next day for leftovers put them in the fajitas. delish! definitely add some more spices, i added cinnamon, and then took a taco seasoning packet, mixed with some water and added that to the marinade. also added avocado to the toppings at the end.

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Meg Lammers

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Aug. 9, 2009

these are great I just love them quick and easy my cook time was shorter by about an hour not sure why, but other than that these taste great.thank you for a new family favorite.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jul. 22, 2009

Entirely too sweet for my taste. Did not enjoy. Plus a lot of prep work. Won't make this again.

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syoungston

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Reviewed: Jun. 22, 2009

Added a little garlic to the marinade and it was pretty good, though I might use less vinegar next time. I also used mushrooms and omitted the black beans and corn. If you're not vegan, a little sour cream and cheese sets these off perfectly!

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AudeeBird

Cooking Level: Intermediate

Living In: Kansas City, Kansas, USA

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Reviewed: Jun. 3, 2009

I made this because I am trying to find recipe's using zucchini and this was good! And I tried it with a flour tortilla and without so I think it's better without. The tortilla hides the flavors of the bell pepper's and the spices to me.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: May 19, 2009

These were good right off the stove but the leftovers were not good at all imo. But anyhow I did add more spices to the veggies and I also added in spices to the beans (I used pinto, only because I was making black bean rice). I also made guacamole. I definitely recommend adding in less vinegar and more dry spices. Spices I used were salt, black pepper, paprika, chili powder, cumin, garlic powder etc.

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veggiegreengirl

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2009

Thanks!

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Flortuguita

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Reviewed: Apr. 3, 2009

Made for dinner tonight and it was ok but should have added spices as the other reviewers did to make it more like restaurant style fajitas.

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Kas

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Reviewed: Feb. 19, 2009

We are not vegans so I served these fajitas with sour cream and cheese. I suggest adding some spices like cumin, chili powder, salsa and cilantro (I can't imagine a mexican dish without cilantro). That's the reason why I'm only giving 3 stars, this dish really needs spices otherwise it will be very blend. Also, I used pinto beans instead of black beans, just a personal preference. My husband wasn't very excited when he heard what would be for dinner, but it came out very good and we enjoyed it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

The marinade for this is wonderful, just like in a restaurant! I opted out of the black beans and corn, and used sliced baby portabello mushrooms to add a little heartiness instead.

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HaileyQ

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Reviewed: Sep. 20, 2008

Yum, yum, yummy, yum, yum! This was very good. I did make a few changes per other reviews and personal preference. I subbed half of the vinegar for lemon juice and didn't add quite the full amount. Even then, I think next time I would cut down a little more. I also added a bag of frozen shoe string fries to the veggies (I didn't marinate them) and left out the beans and corn (because I made a side of beans). I love potatoes in my veggie fajitas. I had them that way at a local restaurant and was hooked. It makes them so much more satisfying! Thanks for the recipe!

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SUNSHINE98284

Cooking Level: Intermediate

Home Town: Sedro Woolley, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jul. 24, 2008

Good marinade, nice veg choice. I decided to grill the vegs and skillet cook (w/ the excess marinade) the corn and beans. Good tasting and filling dish.

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SCSDogz

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Shreveport, Louisiana, USA

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Reviewed: Jul. 12, 2008

This is so great! After reading the reviews, I substituted lemon juice for the vinegar, reduced it and the olive oil to 2 tbsp, and added 1/2 tsp of red pepper and cinnamon. These were so fantastic, my husband ate SIX of them in the same sitting.

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Arrowette

Cooking Level: Intermediate

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Reviewed: May 27, 2008

Yum!!! I really enjoyed this recipe. I didn't have black beans, so added kidney beans, and used red onion. Then I served it in a whole wheat tortilla with sour cream, cilantro, and salsa. Even the kids liked it.

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jking

Cooking Level: Expert

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Reviewed: May 14, 2008

I didn't have time to marinate, just tossed it altogether, didn't drain and didn't add extra oil to saute. My die-hard, meat-eating husband LOVED it. We ate it wrapped in whole wheat tortillas the first night topped with a little mild salsa and just ate the leftovers as a side dish the next. Hubby did add grilled steak the second go round and of course thought it was better but is STILL willing to eat them without the meat.

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JOEEDAHL

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Reviewed: Nov. 6, 2007

I enjoyed this dish and only made a few minor alterations (extra chili powder, a clove of garlic, left out the corn, little less vinegar/oil) came out great! Served with whole grain tortilla shells and even though I'm not supposed to eat it...I topped my fajita with a tsp. of sour cream before wrapping it up. Good stuff! I think sliced avacado would be a nice addition, wish I would have had one at the time.

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 20, 2007

This recipe was really good. Even my meat eating family enjoyed it! Though I did not have enough time to marinate the dish for 30 minutes it still turned out great! Thank you Nancy! Now I can eat this fajita version when my family is having their chicken fajitas! :-)

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Suzie Q.

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Roswell, Georgia, USA

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Reviewed: Jul. 20, 2007

First vegan recipe I tried - a true winner! My kids were at first appalled - "Where's the meat?" but they are still asking me to make them again a month later. I skipped the vinegar, oregano and chili powder, instead opting for lemon juice and ground cumin to give it a more mexican flavor. I also cut back on the amount of oil. Served with homemade fresh guacamole and flour tortillas - vegan's not so bad after all.

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lovewins

Cooking Level: Expert

Living In: Hudsonville, Michigan, USA

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Reviewed: Jun. 15, 2007

My husband complained loudly when he saw the name of this recipe. However, he really like these fajitas. We topped with fresh tomatoes and cilantro (and my husband put cheese on his). I also used only 2 Tbs. oil in the marinade. This is my new fajita recipe.

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