15 Minute Vegetarian Fajitas

by Anjali @ The Picky Eater on November 26, 2012

Vegetarian Fajitas are one of my go-to orders when I’m at a Mexican restaurant.

I love that I can assemble them myself and control the amount of toppings, sauces, veggies, etc. and make it super personalized.

They’re also one of the healthier Mexican restaurant options if you use sour cream, cheese, and guacamole minimally (think no more than 1-2 Tbsp max).

The husband doesn’t usually order fajitas when we go out, because enchiladas are his weakness.

I wanted to recreate my Mexican favorite at home so that the husband would enjoy it as much as I do! I was also limited to my freezer and pantry for ingredients, because it was late, I was hungry, and I didn’t want to spend a lot of time in the kitchen.

Luckily, this recipe took me only 15 minutes to make from start to finish, but tasted like those veggies had been slow cooking and simmering all day.

Oh and did I mention, this recipe has only 6 ingredients? It has 9 if you count cheese, guacamole and sour cream as optional toppings :)

The Ingredients

  • Corn tortillas
  • 1 15oz can refried beans
  • Taco seasoning
  • Frozen bell peppers
  • Frozen corn
  • Salsa
  • Optional: 0% Greek Yogurt or sour cream (1 Tbsp per fajita)
  • Optional: Guacamole (1 Tbsp per fajita)
  • Optional: Mexican cheese blend (1 Tbsp per fajita)

The Directions

Step 1: Heat the refried beans over medium heat, and add in a couple tsp of taco seasoning to help give the beans some spice.

Step 2: While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat.

Step 3: Add a couple tsp of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.

Step 4: Heat the corn tortillas in a microwave or on a skillet

Step 5: Assemble your fajitas! Spread a couple Tbsp of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and 1 Tbsp each of cheese, guacamole and sour cream/greek yogurt if you like! I chose to top mine with salsa and kept it simple.

The husband topped his with everything: cheese, guac, sour cream, salsa – the works :)

You can enjoy this completely guilt-free: each fajita (assuming your corn tortillas are around 70 calories each) ends up being about 200 calories if you use all the toppings, even less if you omit the cheese/guac/sour cream.

It can be vegan (if you omit the cheese/sour cream), and gluten-free if you use gluten-free corn tortillas.

It’s also really well balanced: you get hearty protein from the beans and tons of fiber from the veggies, beans and the tortilla too.

This recipe is also perfect for anyone who is a beginner cook: I promise, it’s super simple, doesn’t take much time, and you’ll feel like a superstar chef when you make this at home!

15 Minute Vegetarian Fajitas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Serving Size: 1 fajita

Calories per serving: 217

Fat per serving: 7.4g

Nutritional Information Per Serving: 217 Calories, 7.4g Fat, 384.7mg Sodium, 32g Carbs, 7.6g Fiber, 5.7g Sugar, 8.1g Protein

Ingredients

  • Corn tortillas (6 tortillas - 1 per fajita)
  • 1 15oz can refried beans
  • Taco seasoning
  • Frozen bell peppers (about 4 cups)
  • Frozen corn (about 0.5-1 cup)
  • Salsa
  • Optional: 0% Greek Yogurt or sour cream (1 Tbsp per fajita)
  • Optional: Guacamole (1 Tbsp per fajita)
  • Optional: Mexican cheese blend (1 Tbsp per fajita)

Directions

  1. Heat the refried beans over medium heat, and add in a couple tsp of taco seasoning to help give the beans some spice.
  2. While the beans are cooking, heat the bell peppers and corn in a large skillet over medium heat. Add a couple tsp of taco seasoning to the bell pepper/corn mixture (or more if you like the veggies spicy). Let everything simmer together for 10 minutes until the taco seasoning + water from the cooked veggies make a rich sauce.
  3. Heat the corn tortillas in a microwave or on a skillet
  4. Assemble your fajitas! Spread a couple Tbsp of black beans on one corn tortilla, top with the bell pepper/corn mixture, salsa, and 1 Tbsp each of cheese, guacamole and sour cream/greek yogurt if you like! I chose to top mine with salsa and kept it simple.
http://pickyeaterblog.com/15-minute-vegetarian-fajitas/

 

 

{ 10 comments… read them below or add one }

uma November 26, 2012 at 2:00 pm

This is a perfect mexican meal – wholesome and tasty! I haven’t tried that cheese blend yet – looking forward to finding it!

Reply

Anjali @ The Picky Eater November 26, 2012 at 2:04 pm

Thanks Uma! I’m sure you will love these Fajitas :) For the cheese blend – you can find it at any Trader Joe’s, or any major grocery store will carry some version of a Mexican 3 or 4 cheese blend.

Reply

Linda | The Urban Mrs November 27, 2012 at 9:19 am

Lovely! I love the vibrant colors and how delicious it looks. I like adding more onions (that’s my weakness), lol.

Reply

Anjali @ The Picky Eater November 27, 2012 at 9:17 pm

Thanks Linda! Haha – I love onions too – I would have totally added them if I had them on hand! Definitely throw them in when you make this dish :)

Reply

Dixya @ Food, Pleasure and Health November 28, 2012 at 9:58 am

this is a perfect weekday food. I normally dont use frozen bell peppers but it seem to work really work with this recipe. I love fajitas but have weakness for enchilladas like you hubby- its the cheese i tell you :)

Reply

Anjali @ The Picky Eater November 28, 2012 at 11:32 am

Totally! I will frequently make this during the week :) And yes, the frozen bell peppers just save a ton of time, and actually their texture works pretty well with the taco seasoning/sauce. Haha you and my husband are on the same page – cheese is definitely his (and my) weakness!

Reply

Becki @ Fighting for Wellness November 30, 2012 at 1:05 pm

Yum! These look so delicious. I love making vegetarian fajitas, but I never use corn tortillas or add corn into my veggie mix. I can’t wait to try this.

Reply

Anjali @ The Picky Eater December 3, 2012 at 7:47 am

Aw thank you so much Becki! I love using corn tortillas for my fajitas, because it adds a bit of extra fiber and whole grains (vs. white flour tortillas). You can also try wheat tortillas if you like that consistency better. Let me know how this turns out for you – I can’t wait for you to try it!

Reply

Bobby December 2, 2012 at 5:36 pm

Thanks for the super easy recipe. Just made some and they turned out delicious. Used Trader Joe’s frozen bell peppers + onions and threw in some frozen kale as well. Sprinkled some turmeric on top too

Reply

Anjali @ The Picky Eater December 3, 2012 at 7:34 am

No problem! I’m so glad you liked this recipe Bobby! Love the idea of adding in the kale + turmeric – that must have given a wonderful flavor – will definitely try that next time I make these :)

Reply

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