Quick Veggie Fajitas

Photo: Hector Sanchez
Prep Time:
30 mins
Total Time:
30 mins

Spicy poblano chiles add a meaty texture to these vegetarian fajitas, while mild zucchini, onion, and corn balance out the heat.


  • 8 flour tortillas (6 inch)

  • 1 can (15 ounces) refried beans

  • 2 tablespoons vegetable oil

  • 1 large white onion, halved and cut into ½-inch slices

  • 2 large poblano chiles, halved, seeded, and cut crosswise into ½-inch slices

  • 2 medium zucchini, cut into ½-inch half-moons

  • 2 cups corn (10 ounces), thawed if frozen

  • Coarse salt and ground pepper

  • ½ cup salsa

  • ½ cup sour cream

  • 2 ounces cheddar or Colby, shredded (½ 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.

Related Articles