Roasted Vegetable Fajitas Recipes

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ROASTED VEGETABLE FAJITAS



Roasted Vegetable Fajitas image

Make and share this Roasted Vegetable Fajitas recipe from Food.com.

Provided by cookiedog

Categories     Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 (1 lb) eggplant, cut into 1/2 inch dice (aubergine)
1 tablespoon canola oil
2 zucchini, cut in half lengthwise and cut into thin slices
1 red bell pepper, stemmed, seeded, and cut into thin strips
1 green bell pepper, stemmed, seeded, and cut into thin strips
1 red onion, cut into 1/2 inch thick slices
1 tablespoon balsamic vinegar
2 garlic cloves, minced
12 whole wheat tortillas
4 cups warm cooked brown rice
salsa
cilantro
sour cream
avocado

Steps:

  • Preheat oven to 450. Coat a baking pan with nonstick cooking spray.
  • In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes.
  • Heat a dry large frying pan(not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side.
  • To serve: divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with 1/2 tablespoon of the salsa. Fold in both sides of each trotilla up over the filling, then roll to close.

ROASTED VEGETABLE FAJITAS



Roasted Vegetable Fajitas image

Yes, they're meatless and lowfat, but they taste good, too. Don't substitute any other type of vinegar for the balsamic...this much regular vinegar on vegetables will just give you pickles, whereas the balsamic makes them taste a little sweet.

Provided by Aunt Cookie

Categories     Onions

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 -3 teaspoons olive oil
1/4-1/3 cup balsamic vinegar
1 onion, sliced into thin strips
2 tablespoons garlic, minced
1/2 cup cilantro, chopped (loosely packed)
1 lime, juice of
1 zucchini, cut in strips
2 red bell peppers, cut in strips
1/2 lb jicama, cut in matchsticks
salt and pepper
1 cup nonfat yogurt or 1 cup sour cream
1 teaspoon ground cumin
12 flour tortillas

Steps:

  • In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
  • When vinegar starts to simmer, add the onions and garlic.
  • Saute 8-10 minutes, adding additional vinegar if the onions stick.
  • Sprinkle with cilantro and lime, then set aside.
  • Preheat the broiler.
  • Brush the raw vegetables with the remaining oil.
  • Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
  • Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.

Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.9, Cholesterol 1.6, Sodium 847.6, Carbohydrate 91.9, Fiber 10.7, Sugar 20, Protein 17.9

COLORFUL VEGETABLE FAJITAS



Colorful Vegetable Fajitas image

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

8 (8 inch) flour tortillas
2 tablespoons vegetable oil
1 red onion, thinly sliced
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 teaspoon minced garlic
1 yellow squash, halved and sliced into strips
½ cup salsa
1 teaspoon ground cumin
½ teaspoon salt
1 cup shredded Monterey Jack cheese
¼ cup chopped fresh cilantro

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



Veggie Fajitas image

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

2 teaspoons olive oil
2 cloves garlic, minced
2 green bell peppers, sliced
2 yellow bell peppers, sliced
½ onion, sliced
1 cup mushrooms, sliced
3 green onions, chopped
lemon pepper to taste

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

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