Vegetable Fajitas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 150.4
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.6 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.2 g

View full nutritional breakdown of Vegetable Fajitas calories by ingredient


Using what I got in a Bountiful Basket, you can sub any vegetables you choose. Using what I got in a Bountiful Basket, you can sub any vegetables you choose.
Number of Servings: 4


    WildTree Roast Garlic Grapeseed Oil (1 serving is 14g/1Tbps), 25 gram(s)

    Onions, raw, 1 large, medium slices

    2 Bell peppers, seeded and sliced

    Garlic, 3 cloves, crushed then chopped

    *Summer Squash, 1 medium, diced

    Carrots, raw, 1 large. sliced (coins)

    1 cup sliced button mushrooms

    1 cup corn kernals

    *Hot Chili Peppers, 0.125 cup, roasted & chopped


If the vegetables are cooked too long, they will become mushy, so watch them carefully while cooking.

Wrap tortillas in aluminum foil and warm in a 300 degree oven during vegetable cooking process.


Heat oil in cast iron pan. Once heated, drop carrots and cook for 3-4 minutes, or until slightly soft. Add bell pepper slices, corn and onions, cooking for 2-3 minutes. finally, add hatch chilies, cubed squash, and sliced mushrooms, cooking until heated through, approximately 2 minutes.

Season to taste with salt, pepper, cumin, or taco/fajita seasoning.

Garnish with cilantro, avocado, tomatoes or salsa as desired. Also nice when served with rice and beans.

Note: tortilla calories not included in this recipe.

Serving Size: 4 servings