Colorful Vegetable Fajitas

  • Recipe By
  • Published Aug 12th
  • Ready In30m
  • Servings4
  • Calories531
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.

Colorful Vegetable Fajitas Ingredients

The following are the ingredients needed to make delicious Colorful Vegetable Fajitas for 4 servings:

  • 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
  • 1/2 cup salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro

Colorful Vegetable Fajitas Cooking Instructions

  • Prep20m
  • Cook10m
  • Ready In30m

To cook Colorful Vegetable Fajitas, you need about 20 minutes of preparation time. The time needed to cook this Colorful Vegetable Fajitas is about 10 minutes , and you can serve your Colorful Vegetable Fajitas within 30 minutes . The following are the steps to cook Colorful Vegetable Fajitas easily:

  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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 531 calories; 22.8 grams of fat; 64.7 grams of carbohydrates; 17.6 grams of protein; 25 milligrams of cholesterol; 1111 milligrams of sodium.

  1. Jul 17th 2008

    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! excelle ...

  2. Sep 17th 2007

    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 ...

  3. Jul 7th 2006

    Yum, these were easy and delicious. I added about a tablespoon of soy sauce and a cup of chopped mushrooms.

  4. Apr 30th 2005

    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 litt ...

  5. Apr 25th 2005

    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. Sep 1st 2003

    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. Jan 20th 2003

    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 ...

  8. Jan 1st 2003

    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 pep ...

  9. Aug 10th 2001

    Very good. We've had these a few times now, they've become a Friday night favorite.