For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas
Veggie Fajitas Tips
How else can you cook the vegetables for veggie fajitas?
If you don’t want to cook your fajita veggies on the stovetop, you could also bake them in the oven for a more hands-off approach. You could even broil them for less time if you’re in a crunch.What else can you put in veggie fajitas?
Red, yellow and green bell peppers are one of the most common veggies included in fajitas, so they’d make a great addition to yours. Black beans or pinto beans are another great choice. Check out more of our fajita recipes for inspiration.What can you serve with veggie fajitas?
If you want to beef up your veggie fajitas without adding meat, you can serve them with cilantro lime rice or black bean and corn quinoa, or both! Otherwise, any of these Mexican side dishes would do the trick!—Lauren Pahmeier, Taste of Home Associate Editor
Ingredients
- 1 small zucchini, thinly sliced
- 1 medium yellow summer squash, thinly sliced
- 1/2 pound sliced fresh mushrooms
- 1 small onion, halved and sliced
- 1 medium carrot, julienned
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 8 flour tortillas (8 inches), warmed
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup salsa
Directions
- 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.
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