Food & Cooking Recipes Quick & Easy Recipes Quick Veggie Fajitas 3.1 (38) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez Prep Time: 30 mins Total Time: 30 mins Servings: 4 Spicy poblano chiles add a meaty texture to these vegetarian fajitas, while mild zucchini, onion, and corn balance out the heat. Ingredients 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 Directions 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. 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 TipIf you like your Tex-Mex with extra heat, look for spicy refried beans--they often include some kind of chile. Rate it Print