My go-to weekday supper is this vegetable fajita recipe. If you prefer your cuisine to be very hot, you can add jalapeo peppers or extremely hot salsa to this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 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
Instructions
- 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.
- Meanwhile, 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 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 6 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 1111 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I made these for my Daniels fast. I added mushrooms and broccoli. Very good flavor. I also used a whole grain tortilla shell.
The flavours were there but I would use white onion if I were to make it again.
This was perfect for garden food and me on Weight Watchers! I served it with black beans and rice, no tortillas! Yum!
This was delicious! For health reasons, I’m trying to eat more vegetarian dishes. I made this for my family. One pan included chicken breasts, and mine had squash instead. Loved using the fresh veggies!
My go to vegetable fajitas! I absolutely love this simple and healthy meal. I omitted the salsa and added shiitake mushrooms. I love them in tacos and quesadillas. I make extras for easy leftovers in quesadillas.
So good! I made some t but put over chips with some cheese for nachos. So good will definitely be a staple at my house.
Loved the basic recipe! I decided to use sliced carrots instead of squash and cooked them from the beginning with the peppers and white onion (I ran out of red onions!) I decided to add a bit more cumin and a dash of chili powder for a nice spice. I will definitely make this again. It was light, tasty, and simple!
Super fast dish!!! I sub’d the summer squash for zucchini and sub’d the cilantro with Italian seasoning!! Kids loved it! I loved it! Awesome.
Amazing! I made this recipe with only a few variations. I didn’t have any salsa, so I made my own simple salsa with a diced tomato, cilantro, some spices, and hot sauce. It was delicious! Even my kids, who normally dislike vegetables, loved it! Definetly making this again.
This is really good. I have made it twice and it was a hit both times.
I followed the recipe exactly and thoroughly enjoyed this meatless meal. As I think about it, I remember I used half the oil it called for and am glad I did.
What a great way to use up some of that extra summer squash. I cut the amount of cumin in half because I’m not a huge fan of cumin. Definitely a recipe you could play with and add or subtract ingredients to suit your taste. For starters, I think black beans would make a great addition.
My boyfriend and I absolutely loved this. The recipe and directions were simple to follow!!!!
We loved it. I think the outcome is all in what type of salsa you use. I had some homemade jarred salsa that was chunky and spicy, and our fajitas turned out perfectly!
My husband and I really enjoyed these fajitas. I served them with whole wheat tortillas, Mexican cheese, chopped avocado seasoned with lemon juice and a bit of salt and salsa.
Substituted corn tortillas for flour and it was YUM!
I loved this recipe! So good! If yellow squash isn’t in season use zucchini instead.
Very good. We usually use chicken in our fajitas. But you don’t even miss the meat with this (my meat-lover husband said the same).
Delicious!!
I just made this last night. My husband and I LOVED it! I mostly stuck to the recipe aside for swapping out the yellow squash for green zucchini, what I had on hand. I will definitely be keeping this around and making it often!
Made without cilantro. Used Tostitos salsa. Put all ingredients in foil on grill. Delicious!