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Fajitas Primavera

Fajitas Primavera

"Wrap up this delicious assortment of flavors. Stuffed with a variety of colorful and nutrient-packed canned vegetables, as well as fresh herbs and spices, this Mexican dish is an easy, nutrient-rich choice."
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Ingredients

25 m servings 382 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 846 mg
  • 34%

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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  1. Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl. Add corn, kidney beans, mushrooms and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes.
  2. Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking. Add onion and bell pepper and saute until browned and tender, about 5 minutes. Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute.
  3. To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll up. Serve with sour cream and/or guacamole, if desired.

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Reviews

Read all reviews 6
  1. 9 Ratings

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Most helpful positive review

Amazing! I followed the recipe except substituting black beans for the kidney beans. One of my favorite new recipes.

Most helpful critical review

This recipe has a lot of stuff in it that I don't think need to be in fajitas as well as a lot of canned veggies (mushrooms, asparagus, green beans). However, the first 10 ingredients (from o...

Most helpful
Most positive
Least positive
Newest

Amazing! I followed the recipe except substituting black beans for the kidney beans. One of my favorite new recipes.

Im certainly no whiz in the kitchen but these fajitas were easy and full of flavor! I used a carrot, zucchini, squash, corn, and green beans mixture with black beans. I didn't have any cumin o...

Delicious!! We had a couple of people over the first time I made this. Everyone loved it - and I love finding creative uses for canned vegetables! Inexpensive, easy to make, healthy and super ta...

Delicious, and so easy to make!

We loved these! My husband, myself, 5 kiddos and a guest. I used fresh and frozen vegetables instead of canned but followed the recipe and they were a hit!

This recipe has a lot of stuff in it that I don't think need to be in fajitas as well as a lot of canned veggies (mushrooms, asparagus, green beans). However, the first 10 ingredients (from o...