Recipe by TYGSD
"This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red wine vinegar
garlic salt to taste
salt and pepper to taste
small yellow squash, julienned
green bell pepper, cut into thin strips
red bell pepper, cut into thin strips
1 (8.75 ounce) can
whole kernel corn, drained
1 (15 ounce) can
black beans, drained
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!
Hmmmmmm...not my favorite. The vinegar was overwhelming. I love the idea & the veges, but I would go for more of a traditional fajita marinade next time. Thanks anyway Nancy.
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.
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.
The marinade for this is wonderful, just like in a restaurant! I opted out of the black beans and corn, and used sliced baby portabello mushrooms to add a little heartiness instead.
These were good right off the stove but the leftovers were not good at all imo. But anyhow I did add more spices to the veggies and I also added in spices to the beans (I used pinto, only because I was making black bean rice). I also made guacamole. I definitely recommend adding in less vinegar and more dry spices. Spices I used were salt, black pepper, paprika, chili powder, cumin, garlic powder etc.
Very tasty, I added red pepper to spice it up a bit. Eating this made me feel GOOD!
YUM! I added 1 portobello mushroom to add some "meatiness". I also added half a packet of "fajita" seasoning dissolved in water. I also skipped the corn & beans opting for a cold corn & bean salsa on the side. Next time, I will reduce the amount of olive oil as even drained, the serving dish had a ton of oil in it - which made the final few servings way too oily.
Definitely great & will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 198
** Calories from Fat: 129
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a hearty, spicy bean filling for tacos and burritos.
See how to make a spicy vegan curry with chickpeas and potatoes.
This delicious lasagna recipe calls for a vegan tofu mixture instead of cheese.