Quick Veggie Fajitas

Name: Quick Veggie Fajitas
Prep time: 30 min
Total time: 30 min
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; 0.5 cup salsa; 0.5 cup sour cream; 2 ounces cheddar or Colby, shredded (½ cup); Lime wedges

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By

Martha Stewart Test Kitchen

Updated on January 28, 2022

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