Easy Veggie Fajitas Recipes
COLORFUL VEGETABLE FAJITAS
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.
Provided by Candice
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 64.7 g, Cholesterol 25.1 mg, Fat 22.8 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 8.1 g, Sodium 1111.3 mg, Sugar 5.3 g
VEGGIE FAJITAS
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 fajitas.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
Nutrition Facts : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
THE BEST EVER VEGETARIAN FAJITAS
Quick & delicious black bean vegetarian fajitas! They're made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that's packed with plant-based protein, and ready in 30 minutes.
Provided by Bethany Kramer
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Preheat oven to 400F.
- Roast peppers & onions: arrange sliced peppers and onions on sheet pan, drizzle with oil and sprinkle with fajita seasoning. Toss until veggies are evenly coated, then spread out on the pan and bake for 20 minutes - flip halfway through.
- Cook black beans: in a sauce pan, simmer black beans on LOW with salt and garlic powder for 8-10 minutes. Black beans should thicken and liquid should slightly reduce.
- Guacamole: In a small bowl use a fork to smash the avocado, then stir in garlic powder, lime juice, and season with salt to taste. Set aside.
- Warm up tortillas: wrap tortillas in a foil packet and pop in oven for 5 minutes, or microwave tortillas on glass plate for 15 seconds. If you have a grill, you can also grill the tortillas for 10-15 seconds on each side.
- Assemble: When peppers & onions are finished, assemble fajitas: roasted peppers & onions, black beans, guacamole, and extra lime juice! Serve with fresh cilantro leaves if desired.
Nutrition Facts : Calories 288 kcal, Carbohydrate 48.9 g, Protein 10.1 g, Fat 6.7 g, Sodium 934.1 mg, Sugar 9.7 g, ServingSize 1 serving
VEGETARIAN FAJITAS
Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
- Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
- Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
VEGGIE FAJITAS
My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted).
Provided by Kim
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 5
Number Of Ingredients 8
Steps:
- In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.8 g, Fat 2.2 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 3.3 g
EASY VEGGIE FAJITAS
For a yummy vegan dinner, serve these with a large dollop of guacamole and a side of refried beans. I used sprouted corn tortillas and they were great!
Provided by Prose
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice veggies and sautee in olive oil with garlic.
- Add seasonings about half-way through cooking.
- Serve on tortillas.
Nutrition Facts : Calories 515.4, Fat 17.8, SaturatedFat 3.6, Sodium 925.2, Carbohydrate 75.8, Fiber 5.4, Sugar 4.8, Protein 12.5
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