Colorful Vegetable Fajitas Recipe

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Most Helpful Positive Review

Sep 17, 2007

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.

—wildflower

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Most Helpful Critical Review

Aug 11, 2010

I found this really greasy and bland.

—ML

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152 Ratings

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Jan 20, 2003

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!

—GLYNNA

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Feb 09, 2003

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.

—COOKINSEATTLE

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Apr 30, 2005

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!

—SPWISDOM

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Jul 07, 2006

Yum, these were easy and delicious. I added about a tablespoon of soy sauce and a cup of chopped mushrooms.

—alimcghee

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Apr 25, 2005

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.

—LAZONIA

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Sep 02, 2003

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.

—MYANGEL6

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Nutrition

Calories
531 kcal
27%

Carbohydrates
64.7 g
21%

Cholesterol
25 mg
8%

Fat
22.8 g
35%

Fiber
6 g
24%

Protein
17.6 g
35%

Sodium
1111 mg
44%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Colorful Vegetable Fajitas

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 531
Calories from Fat: 205

% Daily Value *
Total Fat 22.8g 35 %
Saturated Fat 8.1g 40 %
Cholesterol 25mg 8 %
Sodium 1111mg 44 %
Potassium 558mg 16 %
Total Carbohydrates 64.7g 21 %
Dietary Fiber 6g 24 %
Protein 17.6g 35 %
** Sugars 5.3g
Vitamin A 33 %
Vitamin C 123 %
Calcium 36 %
Iron 45 %
** Thiamin 61 %
Niacin 60 %
Vitamin B6 27 %
Magnesium 21 %
Folate 92 %

* 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.