"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." — Mealtime.org
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extra-virgin olive oil (divided)
hot chili powder
ground black pepper
lime, zested and juiced
canned corn kernels, drained
canned pink or red kidney beans, drained and rinsed
1 (4 ounce) can
mushroom pieces and stems, drained
canned, whole green beans, drained
onion, halved and sliced
red bell pepper, stemmed, seeded and cut in strips
canned, diced tomatoes, preferably fire-roasted
1 (10.5 ounce) can
asparagus cuts and tips, drained
8 (8 inch)
flour tortillas, preferably whole wheat, warmed by package directions
shredded Monterey Jack cheese
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 or oregano but this was a delicious dinner just the same.
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 tasty. Thank you for a fabulous recipe.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 154
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