Recipe By Anonymous
Published Jul 17th
Prep 20m Cook 10m Additional - Ready In 30m
Servings 4 servings Calories 531.1

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.

Recipe 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 64.7 g
  • Cholesterol 25.1 mg
  • Fat 22.8 g
  • Fiber 6 g
  • Protein 17.6 g
  • Saturated Fat 8.1 g
  • Sodium 1111.3 mg
  • Sugar 5.3 g

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  1. quick and easy fajita recipe! I added zucchini black pepper crushed red pepper and 2% colby and Monteray jack cheese. i also added the salsa as a topper and skipped the cilantro! excellent 15 min meal! great job!
  2. This was a great guide for my first attempt at serving fajitas. I skipped the squash swapped the monterey-jack cheese for regular tasty and served them with tex-mex beans a little chopped avocado along with the salsa and sour cream. I also did sides of mexican rice and corn on the cob but the fajitas - Read more ...
  3. Yum these were easy and delicious. I added about a tablespoon of soy sauce and a cup of chopped mushrooms.
  4. I made this for dinner the other night and even my husband (a meat and potatoes kind of guy) had seconds and said that this is something I should make again! I added some oregano and a little lime juice to the veggies. I also kept the salsa separate. Yum!
  5. This recipe was very good but I left the salsa to be put on while dinner was served. I would also add sour cream the next time I make this.
  6. Delicious! I added a can of green chiles for a bit of spice. The mixture was even good left over the day after just as a vegetable side with steak.
  7. This is a delicious versatile and healthy recipe that I will definitely prepare regularly. I added a portobello mushroom and some zucchini to mine. I also used a green rather than red pepper since this is what I had on hand.
  8. Fantastic! The only thing that takes a while is the chopping but otherwise this is a fantastic recipie!. We like to vary the types of salsa- our current faves are Corn and Black Bean Salsa from Williams-Sonoma or mild Paul Newman Chunky Salsa. WE also like to cook it in a large saucepan so we - Read more ...
  9. Very good. We've had these a few times now they've become a Friday night favorite.
  10. Really wonderful. The kids loved it.