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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

531.1 calories; 17.6 g protein; 64.7 g carbohydrates; 25.1 mg cholesterol; 1111.3 mg sodium. Full Nutrition

Reviews (113)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/17/2007
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. Read More
(66)

Most helpful critical review

Rating: 1 stars
12/01/2002
Really wonderful. The kids loved it. Read More
(4)
172 Ratings
  • 5 star values: 117
  • 4 star values: 46
  • 3 star values: 7
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/17/2007
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. Read More
(66)
Rating: 4 stars
09/17/2007
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. Read More
(66)
Rating: 5 stars
02/09/2003
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. Read More
(46)
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Rating: 5 stars
01/20/2003
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! Read More
(42)
Rating: 5 stars
04/30/2005
I made this for dinner the other night and even my husband (a meat and potatoes kind of guy) had seconds and said that this is something I should make again! I added some oregano and a little lime juice to the veggies. I also kept the salsa separate. Yum! Read More
(23)
Rating: 5 stars
07/07/2006
Yum these were easy and delicious. I added about a tablespoon of soy sauce and a cup of chopped mushrooms. Read More
(18)
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Rating: 4 stars
04/25/2005
This recipe was very good but I left the salsa to be put on while dinner was served. I would also add sour cream the next time I make this. Read More
(17)
Rating: 5 stars
09/02/2003
Delicious! I added a can of green chiles for a bit of spice. The mixture was even good left over the day after just as a vegetable side with steak. Read More
(16)
Rating: 5 stars
12/01/2002
Very good. We've had these a few times now they've become a Friday night favorite. Read More
(14)
Rating: 4 stars
07/17/2008
quick and easy fajita recipe! I added zucchini black pepper crushed red pepper and 2% colby and Monteray jack cheese. i also added the salsa as a topper and skipped the cilantro! excellent 15 min meal! great job! Read More
(14)
Rating: 1 stars
12/01/2002
Really wonderful. The kids loved it. Read More
(4)