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


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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


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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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HisApril

	Home Town: Yonkers, New York, 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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Jessica


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Reviewed: Jun. 14, 2007

Delicious! I added some salsa on mine. I ate the leftover filling as a side and as a quesidilla with low fat refried beans and salsa. Very tasty.

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VeggieLovinHippie

	Cooking Level: Intermediate Home Town: Dartmouth, Nova Scotia, Canada Living In: Fredericton, New Brunswick, Canada
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Reviewed: Jun. 2, 2007

This was soooo tasty and will definitely make this again...soon.

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LucyInTheSkyWithDiamonds

	Cooking Level: Intermediate Living In: Battle Ground, Washington, USA
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Reviewed: May 8, 2007

these are so easy to make and there delicious! my sister and i where looking for something vegetarian to eat and we found these,i was not so sure about the corn(i dont like corn)but in this recipe it was GREAT!!!! i highly reccomend them in fact where having them again tonight.

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Egret

	Cooking Level: Expert
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Reviewed: Sep. 26, 2006

I served this for friends on a diet. They loved it and so did I. Didn't miss the meat at all.

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Bagmeister


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Reviewed: Sep. 12, 2006

just made this for supper -it was so easy. i did make quite a few changes, mrs dash instead of the oregano, added some leftover chicken, served it in tortillas with sliced avocado and dressing inside (mayo, ketchup,chili powder & garlic powder).

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RIVKI1


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Reviewed: Jun. 21, 2006

I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on the vinegar to about a tablespoon, along with the olive oil. This made it to where it didn't need to be drained and it was delicious! My husband didn't even realize there was no meat and these are the best I've ever made! Thanks for the recipes!

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slkbb03


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Reviewed: Oct. 5, 2005

I like to cheat a little and add some cheese to mine.

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Myranda DeFoor


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Reviewed: Aug. 11, 2005

I have used this recipe many times and have always enjoyed it. I do tweak it sometimes with more chili powder, etc. I have passed this on to many friends as well. Thanks for the easy recipe!

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CINSHOE


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Reviewed: Dec. 2, 2004

Luckily, this dish was salvagable. The taste was suprisingly bland, even with the extensive marinade. I was able to spice it up with a lot more chili powder, and a couple tablespoons of cumin. With that, it was enjoyed by everyone.

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TRAVANDDES


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Reviewed: Feb. 4, 2004

This is a great recipe and the best part about it is that you can "tweak" it to match your taste and available ingredients. For the marinade, I cut down on oil quite a bit, used lemon juice instead of vinegar and added crushed pepper in addition to chili powder. It worked great! I used all the recommended fresh veggies but no canned corn or beans. Finally I marinated veggies for 10 min at room temperature and then stir fried it on high heat on a very hot skillet. The results were mouthwatering and my husband loved it! Thanks so much for such a great recipe.

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OSU99


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