FAJITA VEGETABLE STIR-FRY
Whether you serve this as a side or vegetarian main dish, our recipe for Fajita Vegetable Stir-Fry is easy, delicious and soon to be a family favorite. These veggies are ready in just 20 minutes and so versatile, they can be used in tacos, fajitas or burritos. To make this dish a bit heartier, add chicken, shrimp, or tofu and serve over rice.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.8 g, Protein 1 g, Sodium 5.9 mg, Sugar 3.7 g
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
VEGGIE FAJITAS
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 fajitas.
Number Of Ingredients 12
Steps:
- In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.
Nutrition Facts : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.
ROASTED VEGETABLE FAJITAS
Make and share this Roasted Vegetable Fajitas recipe from Food.com.
Provided by cookiedog
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 450. Coat a baking pan with nonstick cooking spray.
- In a large bowl, toss the eggplant with the oil to coat. Add the zucchini, bell peppers, onion, vinegar, and garlic, tossing to mix well. Transfer the mixture to the prepared pan. Roast, uncovered, stirring once or twice, until the vegetables are tender, 25-30 minutes.
- Heat a dry large frying pan(not one with a non-stick surface) over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side.
- To serve: divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture and rice on each tortilla. Top with 1/2 tablespoon of the salsa. Fold in both sides of each trotilla up over the filling, then roll to close.
ROASTED VEGETABLE FAJITAS
Yes, they're meatless and lowfat, but they taste good, too. Don't substitute any other type of vinegar for the balsamic...this much regular vinegar on vegetables will just give you pickles, whereas the balsamic makes them taste a little sweet.
Provided by Aunt Cookie
Categories Onions
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, combine 1 teaspoons oil and 1/4 cup vinegar.
- When vinegar starts to simmer, add the onions and garlic.
- Saute 8-10 minutes, adding additional vinegar if the onions stick.
- Sprinkle with cilantro and lime, then set aside.
- Preheat the broiler.
- Brush the raw vegetables with the remaining oil.
- Broil, turning once, for about 10 minutes. Remove from the oven and combine with the onion mixture. Salt and pepper to taste.
- Combine the yogurt or sour cream and cumin. Serve with vegetables and tortillas.
Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.9, Cholesterol 1.6, Sodium 847.6, Carbohydrate 91.9, Fiber 10.7, Sugar 20, Protein 17.9
CHEESE-CRUSTED FAJITA VEGGIE QUESADILLAS
Provided by Molly Yeh
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the peppers, onion and zucchini. Season with the smoked paprika, salt and pepper. Toss to coat with the oil. Cook, stirring occasionally, until the vegetables are softened and browning, 10 to 12 minutes. Add the garlic and oregano and stir to combine. Cook until fragrant, 1 to 2 minutes. Turn off the heat.
- Heat a large nonstick pan over medium-high heat. Grease the pan with the cooking spray. Carefully place a tortilla in the hot pan. Add 3 tablespoons cheese to half of the tortilla, spreading the cheese to the edges and allowing some to spill over to create a cheesy crust. Top with a hearty spoonful of the cooked pepper mixture, then top with another 3 tablespoons cheese. Fold the bare half of the tortilla over the cheese and pepper filling. Press down to flatten with a spatula. Cook until the cheese is melted and crusty and the tortilla is browned, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Remove to a serving platter. Season with salt and a squeeze of lime. Repeat with the remaining tortillas, peppers and cheese, wiping down the pan as needed. Serve with sour cream and salsa for dipping, if desired.
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- Place the peppers and onions in a large bowl and toss with the oil and spices. Toss well to combine, trying to coat the peppers with all of the spices.
- Place mixture in a single layer on a baking sheet and roast for 25-30 minutes, until tender. Check on the mixture around 20 minutes, making sure they don’t burn.
- Remove from the oven and divide among tortillas. Top as you’d like! If you want a heartier meal, stir in a cup of black beans right after the peppers come out of the oven.
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