Vegetable Fajitas

    30 minutes

    Perfect for my vegetarian friends these are a really tasty fajitas and if I am feeling adventurous I add so chilli too.

    164 people made this

    Serves: 4 

    • 8 (20cm) flour tortillas
    • 2 tablespoons vegetable oil
    • 1 red onion, thinly sliced
    • 1 green capsicum, seeded and sliced into strips
    • 1 red capsicum, seeded and sliced into strips
    • 1 teaspoon minced garlic
    • 1 yellow or green zucchini, halved and sliced into strips
    • 1/2 cup salsa
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1 cup grated Tasty cheese
    • 1/4 cup diced fresh coriander

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Wrap tortillas in aluminium foil and place in oven. Turn heat to 180 degrees C. Bake for 15 minutes or until thoroughly heated.
    2. In a 25cm frypan heat oil over medium high heat. Add onions, red and green capsicums and garlic then stir to coat with oil.
    3. Cover, reduce heat to medium and cook for 5 minutes. Stir zucchini into vegetables.
    4. Stir in salsa, cumin and salt. Cover and cook for 5 minutes.
    5. Spoon vegetable mixture evenly down the centres of warm tortillas and sprinkle with cheese and coriander. Roll up tortillas and serve.

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    Reviews in English (112)


    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 avocado, along with the salsa and sour cream. I also did sides of mexican rice and corn on the cob, but the fajitas were very filling by themselves! A great recipe for tweaking to your own tastes.  -  17 Sep 2007  (Review from Allrecipes USA and Canada)


    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 pepper since this is what I had on hand.  -  01 Jan 2003  (Review from Allrecipes USA and Canada)


    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 from Williams-Sonoma or mild Paul Newman Chunky Salsa. WE also like to cook it in a large saucepan so we can double the recipie and use the veggies for Breakfast Burrito the next morning- we just scramble an egg and add veggies. Yummy! All our friends ask for this recipie after we serve it to them, too!  -  20 Jan 2003  (Review from Allrecipes USA and Canada)