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Vegetarian Fajitas

Vegetarian Fajitas
Makes:
4
Prep Time:
15
minutes
Total Time:
21
minutes
Vegetarian
based on
11 reviews
These Vegetarian Fajitas feature a delicious and colorful combination of vegetables. Easy to make too! Serve in tortillas; top with a squeeze of lime juice.

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 small onion, quartered and sliced
  • 1 small red, green or yellow bell pepper, cut into strips
  • 2 to 3 cloves garlic, finely chopped
  • 1 can (15 ounces) black, pinto or kidney beans, rinsed and drained
  • 3/4 cup whole-kernel corn
  • 1/2 cup bottled salsa
  • 1/3 cup water
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground oregano
  • 1/4 cup chopped fresh cilantro
  • 4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
  • Lime wedges (optional)

Directions:

HEAT oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR in beans, corn, salsa, water, cumin, salt and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.

SERVE in tortillas; top with a squeeze of lime juice.


Reviews:

Review This Recipe
  •  Star(s)

    Spicy Gal

    Mary Huber from Ohio

    Have made these many times now. VERY quick and easy too! I like them a little spicier, so I added some chili powder to mine as well. This is one of those "Longer it sets, the better it gets" recipes. Anything that can go in or onto a taco can be added to these. LOVE THESE!

  •  Star(s)

    Chilly Willy

    Mary Huber from Hamler,OH

    Have made this several times and it always REALLY good! I added 1-11/2 teaspoons of cumin to mine as well-makes it taste a little more "Mexican". Am going to make this for "meatless Friday". Honestly, i think it is even bettter the next day!

  •  Star(s)

    great dish

    Tony Jurcak from Crest Hill, IL

    I made this for dinner tonight and it was great, I am very much a meat lover but did not miss it at all in this dish. I took the advise of one of the other reviews and added avacado slices on the tortilla and then topped it off with the filling. This recipe is a keeper

  •  Star(s)

    Very Satisfying

    Stephanie Pierce from Huntersville, NC

    Lots of colorful foods to this dish. Tastes excellent and very satisfying. Will definitely make this again. Stephanie, NC

  •  Star(s)

    Yum!

    Cassandra from

    This was embarrassingly easy to make and the filling's even better the next day.

  •  Star(s)

    it's a thump up recipe

    sara from kuwait

    That was a delicious recipe all my family just loved it, actually it was the first recipe I made from this site and I think that I will keep cooking it every week.

  •  Star(s)

    Easy

    barbara salie from TN

    Simple and yummy. I added some thin strips of avocado and sliced black olives. There's a lot you can do with this one.

  •  Star(s)

    You can freeze it, too!

    Darrin Spreng from Cham, Switzerland

    This is delicious AND freezable! Loved it with sour cream and avocados thrown in.

  •  Star(s)

    simpli good

    suus from mol,belgie

    A verry good and simple recept,but I love it with souer cream on the vegetables

  •  Star(s)

    Quick and delicious

    Joanna Skrzypczak from Warsaw, Poland

    It was the first Mexican food I've ever made and I loved it! After spending just half an hour in my kitchen I had some delicious and good looking fajitas. I was full after two - there's certainly no need to use meat. Good for people who - like me - work a lot, but don't feel like having regular unhealthy fast food.

  •  Star(s)

    Review for Vegetarian Fajitas

    Jamie Kallenberg from CA

    This is a recipe my whole family enjoys. It is nice to see recipes that aim to please non-meat eaters.

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 270
  • Calories from Fat: 50
  • Total Fat: 6g (9% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 840mg (35% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 10g (39% of DV)
  • Sugars: 6g
  • Protein: 10g
  • Vitamin A: 4% of DV
  • Vitamin C: 30% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

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

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Vegetarian Fajitas

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, quartered and sliced
  • 1 small red, green or yellow bell pepper, cut into strips
  • 2 to 3 cloves garlic, finely chopped
  • 1 can (15 ounces) black, pinto or kidney beans, rinsed and drained
  • 3/4 cup whole-kernel corn
  • 1/2 cup bottled salsa
  • 1/3 cup water
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground oregano
  • 1/4 cup chopped fresh cilantro
  • 4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
  • Lime wedges (optional)

 

Directions

HEAT oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR in beans, corn, salsa, water, cumin, salt and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.

SERVE in tortillas; top with a squeeze of lime juice.

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