Vegetable Fajitas

Total Time: 30 minutes
Serves: 4
Vegetable Fajitas
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  • 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


  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. 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. Spoon vegetable mixture evenly down the centers of warm tortillas, and sprinkle with cheese and cilantro. Roll up tortillas, and serve.