Colorful Vegetable Fajitas

4.6
(175)

This vegetable fajita recipe is a favorite weekday meal of mine. You may add jalapeño peppers or super hot salsa in this recipe if you like your food fiery hot.

9
9
9
9
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
4

Ingredients

  • 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

Directions

  1. Wrap tortillas in aluminum foil and place in the oven. Turn the 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.

Nutrition Facts (per serving)

531 Calories
23g Fat
65g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 531
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 41%
Cholesterol 25mg 8%
Sodium 1111mg 48%
Total Carbohydrate 65g 24%
Dietary Fiber 6g 21%
Total Sugars 5g
Protein 18g
Vitamin C 74mg 370%
Calcium 285mg 22%
Iron 5mg 25%
Potassium 558mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love