Colorful Vegetable Fajitas

Colorful Vegetable Fajitas

105 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Jessie
Recipe by  Jessie

“These tortillas are a favorite weekday meal of mine. You may add jalapeno peppers or super hot salsa in this recipe if you like your food fiery hot.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Wrap tortillas in aluminum foil, and place in oven. Turn heat to 350 degrees F (175 degrees C). Bake for 15 minutes, or until thoroughly heated.
  2. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables. Stir in salsa, cumin, and salt. Cover, and cook for 5 minutes.
  3. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.

Share It

Reviews (105)

Rate This Recipe
wildflower
63

wildflower

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.

GLYNNA
40

GLYNNA

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!

COOKINSEATTLE
39

COOKINSEATTLE

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.

More Reviews

Similar Recipes

Vegetable Medley I
(97)

Vegetable Medley I

Vegan Fajitas
(70)

Vegan Fajitas

Cyndi's Shrimp Fajitas
(61)

Cyndi's Shrimp Fajitas

Venison Fajitas
(60)

Venison Fajitas

Tempeh Fajitas
(36)

Tempeh Fajitas

Vegetable Quesadillas
(24)

Vegetable Quesadillas

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 531 cal
  • 27%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 64.7 g
  • 21%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Venison Fajitas

>

next recipe:

Seitan Fajitas