Prep: 15 Mins Cook: 6 Mins
These vegetarian fajitas are so tasty and filling, the meat won't be missed at all.
These vegetarian fajitas are so tasty and filling, the meat won't be missed at all.

Vegetarian Fajitas

Ingredients

  • 2 tsps. vegetable oil
  • 1 cup quartered, sliced onion
  • 1 cup red, green or yellow bell pepper strips
  • 1 can (15-oz.) black, pinto or kidney beans, drained
  • 1/2 cup whole kernel corn
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
  • 1/3 cup water
  • 1/4 cup chopped fresh cilantro or parsley
  • 6 (6-in.) fajita-size flour tortillas, warmed
  • 2 tsps. vegetable oil
  • 1 cup quartered, sliced onion
  • 1 cup red, green or yellow bell pepper strips
  • 1 can (15-oz.) black, pinto or kidney beans, drained
  • 1/2 cup whole kernel corn
  • 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
  • 1/3 cup water
  • 1/4 cup chopped fresh cilantro or parsley
  • 6 (6-in.) fajita-size flour tortillas, warmed

Directions

HEAT vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro.

SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.
HEAT vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.

STIR in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro.

SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.
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