These vegetarian fajitas are so tasty and filling, the meat won't be missed at all.
1 tablespoon vegetable oil
1 small onion, quartered and sliced
1 small red, green or yellow bell pepper, cut into strips
2 to 3 cloves garlic, finely chopped
1 (15-ounce) can black, pinto or kidney beans, drained and rinsed
3/4 cup whole-kernel corn
1/2 cup ORTEGA Salsa - Homestyle
1/3 cup water
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground oregano
1/4 cup chopped fresh cilantro
4 (6-inch) flour tortillas, warmed
Lime wedges (optional)
- Heat oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
- Stir in beans, corn, salsa, water, cumin, salt and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.
- Serve in tortillas; top with a squeeze of lime juice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 270 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 840 mg Carbohydrates: 45 g Dietary Fiber: 10 g Sugars: 6 g Protein: 10 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.