Veggie Fajitas Recipe
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Veggie Fajitas Recipe

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For scrumptious and super-healthy party fare, Sarah Mercer suggests her colorful, hearty fajitas packed with crisp-tender veggies. “My husband prefers these to chicken or beef fajitas and I serve them for dinner often,“ says the Wichita, Kansas cook.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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 (8 ounces) shredded cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 1 cup salsa

Nutritional Facts

1 each: 304 calories, 11g fat (5g saturated fat), 24mg cholesterol, 891mg sodium, 37g carbohydrate (6g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.


  1. In a large skillet, saute the vegetables, salt and pepper in oil for 5-7 minutes or until crisp-tender. 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. Yield: 8 fajitas.
Originally published as Veggie Fajitas in Simple & Delicious March/April 2006, p26

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cmcninch User ID: 8379935 226527
Reviewed May. 18, 2015

"I loved it!"

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