Vegetarian Fajitas

Vegetarian Fajitas
based on 11 reviews
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15 min.
21 min.
4 Servings

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.


  • 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)
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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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Spicy Gal

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!

- Mary Huber from Ohio

Chilly Willy

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!

- Mary Huber from Hamler,OH

great dish

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

- Tony Jurcak from Crest Hill, IL

Very Satisfying

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

- Stephanie Pierce from Huntersville, NC


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

- Cassandra from

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Nutrition Facts

Serving Size: 1/4 of Recipe

Servings Per Recipe: 4

  • Amount Per Serving
  • 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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