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Under 30 Minutes

Quick Veggie Fajitas


Bypassing the meat counter saves you money and adds new life to a Tex-Mex classic. Best of all, your family won't miss the steak. Spicy poblano chiles add meaty texture and cut the richness of the cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Hector Sanchez

Source: Everyday Food, May 2012


  • 8 flour tortillas (6 inch)
  • 1 can (15 ounces) refried beans
  • 2 tablespoons vegetable oil
  • 1 large white onion, halved and cut into 1/2-inch slices
  • 2 large poblano chiles, halved, seeded, and cut crosswise into 1/2-inch slices
  • 2 medium zucchini, cut into 1/2-inch half-moons
  • 2 cups corn (10 ounces), thawed if frozen
  • Coarse salt and ground pepper
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 2 ounces cheddar or Colby, shredded (1/2 cup)
  • Lime wedges


  1. Preheat oven to 275 degrees. Wrap tortillas in parchment-lined foil and warm in oven, 15 minutes. In a small pot, heat beans over low.

  2. In a large skillet, heat oil over medium-high. Add onion and chiles and cook until softened, 12 to 15 minutes. Add zucchini and cook until crisp-tender, 6 minutes. Add corn and cook until warmed through, 3 minutes; season with salt and pepper. Spread beans on tortillas and top with vegetables; serve with salsa, sour cream, cheese, and lime wedges.

Cook's Notes

Shopping Tip
If you like your Tex-Mex with extra heat, look for spicy refried beans--they often include some kind of chile.

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