Vegetable Fajitas (Quick and Easy!)
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- 2 zucchini, sliced into half moons
- 2 carrots, sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- 1 cup corn
- 1 cup canned pinto beans, rinsed and drained
- 1 tbsp. lime juice
- 1 tbsp. olive oil
- 2 tbsp fajita seasoning
- 8 corn tortillas
- 1/2 cup salsa
- 1/2 cup reduced fat shredded cheddar cheese
- 1/4 cup cilantro, chopped
Preheat the oven to 500 degrees. Toss the carrots, zucchini, onion, peppers, corn, and pinto beans with lime juice, olive oil, and fajita seasoning. Lay out flat on a baking sheet (covered with foil for easy clean up).
Roast for about 18-20 until vegetables are tender and beginning to brown.
Serve in warmed tortillas with cheese, salsa, and cilantro.
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