Colorful Vegetable Fajitas

Colorful Vegetable Fajitas

"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

30 m servings 531 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 108
  1. 165 Ratings

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Most helpful positive review

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 avo...

Most helpful critical review

Really wonderful. The kids loved it.

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Most positive
Least positive
Newest

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 avo...

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 ...

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...

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 l...

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.

quick and easy fajita recipe! I added zucchini, black pepper, crushed red pepper, and 2% colby and Monteray jack cheese. i also added the salsa as a topper, and skipped the cilantro! excellent 1...

Very good. We've had these a few times now, they've become a Friday night favorite.

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