Easy Fajita Vegetables Recipes

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EASY FAJITA VEGETABLES



Easy Fajita Vegetables image

These Easy Fajita Vegetables are so simple to make and taste delicious. Roasted with a mix of flavorful spices, these vegetables are spicy, sweet, and perfectly tasty.

Provided by Tania Sheff

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1/4 cup olive oil
1 tsp. garlic powder
1 tsp. onion powder
1/2 tbsp. paprika
1/2 tsp. cumin powder
1/2 tsp. chili powder
1 tsp. salt
3 small bell peppers, cut into stripes (any color)
1 medium onion, cut into half slices
2 medium portabello mushrooms, cut into medium pieces
3 cups broccoli florets

Steps:

  • In a small bowl or measuring cup, mix together the olive oil and the spices. Then set it aside.
  • Place the vegetables into a large mixing bowl and pour the spiced olive oil on top of them. Mix everything very well.
  • Line a large baking sheet with parchment paper and evenly spread the vegetables out on it.
  • Roast the Fajita Vegetables at 450°F for about 20 minutes, or until the vegetables have softened and browned. Serve warm.

Nutrition Facts : Calories 198 kcal, Carbohydrate 16 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 522 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

VEGGIE FAJITAS



Veggie Fajitas image

My family loves these peppery veggie fajitas! Serve the fajitas with flour tortillas, cheddar cheese, lettuce, tomatoes, sour cream, and I even put steamed broccoli on the side (so each can add broccoli if wanted).

Provided by Kim

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 5

Number Of Ingredients 8

2 teaspoons olive oil
2 cloves garlic, minced
2 green bell peppers, sliced
2 yellow bell peppers, sliced
½ onion, sliced
1 cup mushrooms, sliced
3 green onions, chopped
lemon pepper to taste

Steps:

  • In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 7.8 g, Fat 2.2 g, Fiber 1.8 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 5.2 mg, Sugar 3.3 g

FAJITA VEGETABLES



Fajita Vegetables image

Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch to enjoy throughout the week in bowls, wraps, salads, and sandwiches.

Provided by Jessica Fisher

Categories     Side Dish

Time 20m

Number Of Ingredients 8

2 tbsp olive oil
1 red bell pepper (julienned into matchsticks)
1 green bell pepper (julienned into matchsticks)
1 onion (thinly sliced )
1/4 tsp dried oregano
1/4 tsp ground cumin
salt
black pepper

Steps:

  • Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
  • Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY CHICKEN FAJITAS



Easy chicken fajitas image

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table

Provided by Member recipe by Steven Morris

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 14

2 large chicken breasts, finely sliced
1 red onion, finely sliced
1 red pepper, sliced
1 red chilli, finely sliced (optional)
1 heaped tbsp smoked paprika
1 tbsp ground coriander
pinch of ground cumin
2 medium garlic cloves, crushed
4 tbsp olive oil
1 lime, juiced
4-5 drops Tabasco
6 medium tortillas
bag mixed salad
230g tub fresh salsa

Steps:

  • Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.
  • Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
  • Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.
  • Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.
  • Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.
  • To check the chicken is cooked, find the thickest part and tear in half - if any part is still raw cook until done.
  • Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Nutrition Facts : Calories 723 calories, Fat 26 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 39 grams protein, Sodium 2.48 milligram of sodium

FAJITA VEGETABLE STIR-FRY



Fajita Vegetable Stir-Fry image

Whether you serve this as a side or vegetarian main dish, our recipe for Fajita Vegetable Stir-Fry is easy, delicious and soon to be a family favorite. These veggies are ready in just 20 minutes and so versatile, they can be used in tacos, fajitas or burritos. To make this dish a bit heartier, add chicken, shrimp, or tofu and serve over rice.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons Country Crock® Spread
2 medium red or yellow bell peppers, sliced
1 medium sweet onion, cut into thin wedges
1 clove garlic, finely chopped
½ teaspoon ground cumin
¼ teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro

Steps:

  • Melt Country Crock® Spread in 12-inch nonstick skillet over medium-high heat and cook red peppers and onion until tender and golden, about 8 minutes. Stir in garlic, cumin and chili powder and cook, stirring frequently, 2 minutes. Remove from heat, stir in lime juice and cilantro.

Nutrition Facts : Calories 33.1 calories, Carbohydrate 6.9 g, Fat 0.3 g, Fiber 1.8 g, Protein 1 g, Sodium 5.9 mg, Sugar 3.7 g

VEGGIE FAJITAS



Veggie Fajitas image

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. -Sarah Mercer, Wichita, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 fajitas.

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 375 calories, Fat 21g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 853mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

COLORFUL VEGETABLE FAJITAS



Colorful Vegetable Fajitas image

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.

Provided by Candice

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 4

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 531.1 calories, Carbohydrate 64.7 g, Cholesterol 25.1 mg, Fat 22.8 g, Fiber 6 g, Protein 17.6 g, SaturatedFat 8.1 g, Sodium 1111.3 mg, Sugar 5.3 g

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