COLORFUL VEGETABLE FAJITAS
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
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
EASY VEGETABLE FAJITAS
Quick, easy and suitable for vegetarians, these Easy Vegetable Fajitas are perfect for busy days...and for getting a little bit closer to that all important 5 a day!
Provided by Eb Gargano
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- If you are making your own guacamole or salsa, make these first and refrigerate until needed - or ask someone else to make these for you while you get on with the fajitas.
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- Remove the tortilla wraps from the packet and wrap in foil.
- Mix together the cumin, cayenne pepper, oregano, lime juice and crushed garlic in a large bowl.
- Add all the prepared vegetables to the marinade and turn to coat thoroughly. Marinate for 5-10 minutes.
- When the oven has heated up, put the tortilla wraps in the oven for 10 minutes until warmed through. After 10 minutes remove from the oven but keep wrapped in foil until needed.
- While the tortillas are warming through, put 1 tablespoon of olive in a large frying pan or wok and heat over a high heat for 1 minute. Add all the vegetables and stir-fry over a high heat for 5 minutes, or until the veg is softened and slightly charred. (If you don't have a large frying pan, use two smaller ones or the vegetables won't cook properly.)
- Sprinkle the vegetables with the chopped coriander and serve in the pan at the table, together with the warm tortilla wraps and whatever extras you have chosen for people to make up their own fajitas.
Nutrition Facts : Calories 399 kcal, Carbohydrate 67 g, Protein 11 g, Fat 10 g, SaturatedFat 2 g, Sodium 627 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
FAJITA VEGETABLES
Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch to enjoy throughout the week in bowls, wraps, salads, and sandwiches.
Provided by Jessica Fisher
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
- Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.
Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN FAJITAS
Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table
Provided by Member recipe by Steven Morris
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
- Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
- Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
- Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
- Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
- To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
- Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.
Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium
VEGETARIAN FAJITAS
Looking for a quick and easy veggie family meal? Try these meat-free fajitas, loaded with black beans, avocado and peppers, which take just 15 minutes to make
Provided by Lulu Grimes
Categories Dinner, Lunch, Supper
Time 15m
Number Of Ingredients 13
Steps:
- To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
- Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
- Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 1.6 milligram of sodium
EASY FAJITA VEGETABLES
These Easy Fajita Vegetables are so simple to make and taste delicious. Roasted with a mix of flavorful spices, these vegetables are spicy, sweet, and perfectly tasty.
Provided by Tania Sheff
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside.
- Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well.
- Line a large baking sheet with parchment paper and evenly spread the vegetables out on it.
- Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm.
Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 522 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
EASY VEGETARIAN FAJITAS
Make and share this Easy Vegetarian Fajitas recipe from Food.com.
Provided by Winevestor
Categories Mexican
Time 40m
Yield 1 Fajita, 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the fajita mix, take two or three strips from each colour of pepper and finely chop them. Set aside. Heat the oil in a frying pan and fry the remaining pepper strips and the onion until soft and starting to brown at the edges. Cool slightly and mix in the chopped raw peppers. Add the garlic and cook for 1 min, then add the spices and stir. Cook for a couple of mins more until the spices become aromatic, then add half the lime juice and season. Transfer to a dish, leaving any juices behind, and keep warm.
- Tip the black beans into the same pan, then add the remaining lime juice and plenty of seasoning. Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.
- Warm the tortillas in a microwave or in a low oven, then wrap them so they don't dry out. Serve the tortillas with the fajita mix, beans, avocado and soured cream for everyone to help themselves.
Nutrition Facts : Calories 651.2, Fat 21.7, SaturatedFat 4.6, Cholesterol 3.1, Sodium 744.3, Carbohydrate 96.5, Fiber 17.8, Sugar 5.5, Protein 20.8
EASY VEGGIE FAJITAS
For a yummy vegan dinner, serve these with a large dollop of guacamole and a side of refried beans. I used sprouted corn tortillas and they were great!
Provided by Prose
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice veggies and sautee in olive oil with garlic.
- Add seasonings about half-way through cooking.
- Serve on tortillas.
Nutrition Facts : Calories 515.4, Fat 17.8, SaturatedFat 3.6, Sodium 925.2, Carbohydrate 75.8, Fiber 5.4, Sugar 4.8, Protein 12.5
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