Best 5 Vegetable Fajitas Recipes

COLORFUL VEGETABLE FAJITAS

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.

ROASTED VEGETABLE FAJITAS

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.

MARINADE FOR VEGETABLE FAJITAS

Steps:

• Mix altogether and marinate vegetables for 4 hours minimum.

VEGETABLE FAJITAS

Steps:

• 1. Combine fajita mix, water, garlic and lime juice in a measuring cup.
• 2. In a large "zip Lock" bag, combine peppers, onion and carrots. Place the zucchini in another bag. (you add the zucchini later during the cooking time. This keeps it from getting overcooked)
• 3. Pour all but 2 T or so of the marinade over the peppers, onion and carrots. Pour the rest over the zucchini. Zip and mix to coat the veggies.
• 4. Let veggies sit for 30 - 60 minutes. Occasionally turning the bags over. (The longer they marinade, the better. You can make it the night before - just refrigerate the veggies and take out about 1/2 hour before you want to cook them.
• 5. If you want the tortillas warm, wrap in aluminium foil and place in a preheated 225 degree oven while you cook the veggies.
• 6. In a large skillet, heat oil over medium high heat. Add the peppers, carrots and onion and the liquid. Saute until al dente. About 5-7 minutes. Add zucchini and saute for about 2 minutes
• 7. Place veggies in tortillas, add shredded lettuce and tomatoes. You can also add sour cream, guacamole and/or salsa. Wrap and eat.

VEGETABLE EGG FAJITAS

Steps:

• Beat eggs and milk with fork; set aside.
• In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm.
• Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are firm but still moist.
• Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 tablespoons salsa.