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Cheesy Vegetable Fajitas recipe

Cheesy Vegetable Fajitas recipe

  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

A great vegetarian fajita. These are packed full of colourful vegetables, spiced with cumin and served in flour tortillas with Cheddar cheese and coriander.

171 people made this

IngredientsServes: 4

  • 8 flour tortillas
  • 2 tablespoons vegetable oil
  • 1 red onion, thinly sliced
  • 1 green pepper, seeded and sliced into strips
  • 1 red pepper, seeded and sliced into strips
  • 1 teaspoon finely chopped garlic
  • 1 yellow summer squash, halved and sliced into strips
  • 125g salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 115g grated Cheddar cheese
  • 4 tablespoons chopped fresh coriander

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

  1. Wrap tortillas in foil and place in oven. Turn heat to 180 C / Gas 4. Bake for 15 minutes or until thoroughly heated.
  2. In a 26cm frying pan, 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 summer squash into vegetables. Stir in salsa, cumin and salt. Cover and cook for 5 minutes
  3. Spoon vegetable mixture evenly down the centres of warm tortillas and sprinkle with cheese and coriander. Roll up tortillas and serve.

Yellow summer squash

Look like yellow courgettes and are available in speciality markets. If unavailable, use courgettes instead.

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Reviews & ratingsAverage global rating:(169)

Reviews in English (112)

by wildflower

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

by COOKINSEATTLE

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

by GLYNNA

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


The BEST EVER Vegetarian Fajitas

Quick & delicious black bean vegetarian fajitas! They’re made with sweet roasted peppers & onions, garlicky black beans, and creamy guacamole. A flavorful, satisfying meal that’s packed with plant-based protein, and ready in 30 minutes.

These may just be the BEST vegetarian fajitas you’ll ever try! And I know that’s a bold statement – but these really are so good. They are hearty, satisfying, and have so much flavor from the garlicky black beans and caramelized roasted peppers & onions!

To prepare them all you need are a handful of simple ingredients and less than 30 minutes to make it all happen!

If you love a good meat-forward fajita and aren’t used to them being filled with vegetables, fear not. This recipe has so much flavor that there is no missing the meat when enjoying it!

I’ve made these fajitas for my family on many occasions (all of which are not vegetarians) and they love them every time!


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Roasted Vegetable Enchiladas

  • 1 Old El Paso&trade Cheesy Baked Enchilada Kit
  • 2 tbsp vegetable oil, plus extra for greasing (25g)
  • 150ml water
  • 1 x 210g can or 1/2 x 400g can red kidney beans, drained and rinsed (130g)
  • 80g kale, hard stalks removed
  • 40g reduced fat mature cheddar, finely grated

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Instructions

  1. Preheat oven to 220°C (Fan 180°C gas mark 7).
  2. Prepare the vegetables and toss in 1 tbsp vegetable oil place in a single layer on a baking tray and cook for 30 minutes. Remove from the oven and reduce to 180°C (fan 160°C gas mark 4).
  3. Mix the seasoning from the meal kit with 150ml hot water and both pouches of cooking sauce.
  4. Heat 1 tbsp oil in a large pan, add the kale and cook for a few minutes until wilted. Add the kidney beans and half of the cooking sauce mixture, bring to the boil and simmer for a few minutes. Stir in the roasted vegetables.
  5. Warm the tortillas according to the pack instructions, and grease an ovenproof dish.
  6. Place a large spoonful of the vegetable mixture onto the centre of each tortilla, roll and place in the dish.
  7. Spoon over the remaining cooking sauce mixture finely and sprinkle with finely grated cheese.
  8. Bake for 10 minutes or until golden.

This recipe is great for reducing food waste &ndash try using other vegetables that you have in the fridge e.g. baby spinach, mushrooms, or leftover roasted vegetables.

Cook some extra roasted vegetables and enjoy the next day as roasted vegetable and hummus wraps.

Try with any other cheese that you have, e.g. 40g grated hard cheese or ½ pack (65g) thinly sliced reduced fat soft mozzarella.

Serve with mixed salad leaves, smashed avocado or homemade slaw made with shredded red cabbage, carrots & onion.


Since fajitas are already on the heavy side, it&rsquos nice to pair it with something light and refreshing. And what dish better fits the bill than a simple green salad?

Go for a Caesar salad topped with shrimp for a creamy and flavorful side dish. Give the shrimp a nice charred flavor by grilling it for a few minutes!

If you want something lighter, serve a bowl of chopped salad with a cilantro-lime vinaigrette. The combination of leafy greens and the vinaigrette dressing offers refreshing flavors that balance out the fiery flavors of the fajitas.

Another fantastic option is to infuse some avocados into your meal. Avocados, cucumbers, and tomatoes are a classic Mexican combo, so making a salad out of those three is a great, not to mention nutritious, idea. Mix in some red onions, lime, and cumin, and top with a creamy avocado dressing, and you&rsquove got yourself a salad to die for. The cool and refreshing salad helps tone down the heat from the fajitas.

Finally, how about some Mexican slaw? It&rsquos a colorful side dish bursting with flavors from carrots, red onions, cabbage, cilantro, and apple cider vinegar. The tangy flavor complements the cheesy fajitas oh so beautifully.


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Ingredients Needed To Make Cheesy Chicken Quesadillas

  • Chicken breasts, boneless, skinless
  • Onions, bell pepper
  • Vegetable oil, butter
  • Taco seasoning
  • Garlic salt
  • Cumin, pepper
  • Red pepper flakes
  • Diced green chilies
  • Monterey Jack cheese
  • Sharp Cheddar cheese
  • Flour tortillas

(Actual measurements are in the recipe card below.)


Slow Cooker Chicken Fajitas

Have a fajita fiesta with maximum flavor and minimal effort with these Slow Cooker Chicken Fajitas.

Ingredients

  • 1 (14.5 oz.) can diced tomatoes (or diced tomatoes with green chiles), no salt
  • 1 medium onion, cut into quarters, sliced
  • 1 medium red bell pepper, cut into strips
  • 1 medium orange bell pepper, cut into strips
  • 2 tsp. ground chili powder
  • 1 tsp. ground cumin
  • ½ tsp. ground black pepper
  • 2 Tbsp. fresh lime juice
  • 1 lb. raw chicken breast, boneless, skinless, and sliced
  • 8 6-inch whole-wheat flour tortillas, warm
  • ½ cup fresh tomato salsa
  • 8 tsp. low-fat (2%) plain Greek yogurt
  • 1/2 medium avocado, sliced
  • cilantro, finely chopped

Instructions

Place tomatoes, onion, bell peppers, chile powder, cumin, pepper, and lime juice in a 3-quart slow cooker mix well.

Add chicken cook, covered, on low temperature for 4 to 5 hours (or on high or 2 to 3 hours), stirring once or twice, until chicken is cooked through and vegetables are tender.

Evenly divide mixture between tortillas. Top evenly with salsa, yogurt, avocado, and cilantro.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

  • Turn 6-quart Instant Pot to high sauté setting.
  • Heat 1½ tsp. olive oil to hot.
  • Add onion and bell peppers cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
  • Add 1 cup water, tomatoes, chili powder, cumin, pepper, lime juice, and chicken. Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes.
  • Follow manufacturer’s guide for quick release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.
  • Serve as listed above.

Nutritional Information (per serving) Instant Pot Variation:

Calories: 426
Total Fat: 13 g
Saturated Fat: 3 g
Cholesterol: 83 mg
Sodium: 590 mg
Carbohydrates: 42 g
Fiber: 6 g
Sugars: 8 g
Protein: 32 g

P90X / P90X2 Portions
2 Vegetable
1 Protein
1 Grain Carb

2B Mindset Plate It!
Add a side salad or veggies to make a great lunch.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe you’re asking about.

Slow Cooker Chicken Fajitas photos by Kirsten Morningstar

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Cheesy Vegetable Enchiladas | Healthy Homemade Vegetarian Recipe | Mexican Cuisine | Kanak's Kitchen

Learn how to make Veg Enchilada recipe. A Mexican food recipe made using lots of fresh green veggies, beans & corns. Served with delicious enchilada sauce and topped with cheese, this recipe makes a perfect healthy recipe for all.

SUBSCRIBE to my Channel to learn delicious new recipes every Tuesday & Friday. SUBSCRIBE here ➔ http://goo.gl/z8RCxr

FOR SAUCE:
3 tbsp olive oil
3 tbsp all purpose flour/maida
1 tsp red chilly powder
1 cup stock/water
1/2 cup tomato puree
salt to taste
pepper to season
1 tsp oregano
1 tsp cumin powder
1 tbsp brown sugar
1 tsp garlic paste/powder

FOR STUFFING:
1 tbsp olive oil
2 tsp garlic crushed/chopped (red, green & yellow)
6-8 mushrooms chopped
1 up boiled/baked beans
1/4 cup boiled corns
salt to taste
pepper to season
2 tsp lemon juice
1/2 tsp cumin powder
1 tsp red chilly flakes
3-4 tbsp tomato puree
some fresh cilantro
2-4 ready tortillas
1 cup or more cheese mixture (processed+mozzarella+cheddar)
some olives & tomatoes for topping


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 209

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Variations for Cheesy Root Vegetable Gratin

  • Chives, green onion, sage, and rosemary or a combination of herbs make a great alternative to the fresh thyme.
  • Shredded fontina, Swiss, comté, gouda, and mild cheddar all make great cheese alternatives for gruyere.
  • Whole milk or half and half can be used in place of cream, although there will be more liquid pooled in the bottom of the gratin after it’s baked.
  • Turnips and rutabaga make great root vegetable alternatives for any of the three used in this recipe.

This Cheesy Root Vegetable Gratin is seriously not to be missed! It’s a cozy and delicious side dish to any meal. We personally love to serve it alongside this Citrus Dry Brine Turkey, our Standing Rib Roast, our Pork Belly Porchetta, and our Oven Baked Chicken Thighs.

If you’re looking for other delicious thanksgiving or holiday side dishes, you can head on over to our Holiday Headquarters for some of our favorite ones! Enjoy!


Watch the video: Meine TOP 5 KÄSE REZEPTE! Heiß u0026 Fettig! (October 2021).