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Colorful Vegetable Fajitas

Colorful Vegetable Fajitas

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Jessie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

wildflower
66

wildflower

9/17/2007

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.

COOKINSEATTLE
42

COOKINSEATTLE

2/9/2003

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.

GLYNNA
40

GLYNNA

1/20/2003

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!

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