nutritional information

Per Serving:

  • Calories: 250
  • Protein: 7 g
  • Total Fat: 7 g
  • Saturated Fat: 2 g
  • Carbohydrates: 40 g
  • Sodium: 270 mg
  • Fiber: 4 g

Vegetable Fajitas

Vegetable Fajitas

4 to 6 servings

Both adults and kids will love the flavor of these fajitas, which take advantage of colorful summer vegetables.
  • 1 recipe Mojo Chili Marinade, click here for recipe
  • 3 medium bell peppers (one red, yellow and green), quartered
  • 1 large red onion, cut into ¼-inch-thick slices
  • 4 portobello mushroom caps
  • 4 to 6 8-inch flour tortillas
  • Shredded Monterey Jack cheese, salsa, guacamole and chopped cilantro for topping, optional
  1. Prepare marinade in large shallow glass bowl. Add vegetables, turning to coat. Let marinate for 30 minutes or up to 2 hours, stirring occasionally.
  2. Preheat gas grill to medium-high or prepare a hot charcoal fire. Set fine-meshed grill rack on top to heat.
  3. Lightly oil grill topper. Grill vegetables in batches until nicely browned and tender, turning often, 5 to 10 minutes. Transfer vegetables to shallow bowl when done. When all vegetables are grilled, cut into thin strips.
  4. Place each tortilla on grill until warm or hot according to package directions. Transfer tortillas to serving plates. Spoon about 1 cup of vegetables onto tortillas. Top each serving with shredded cheese, salsa and cilantro; roll up.
June 2002

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So good.....used brown onions and added zucchini. Put a little Cumin in the marinade as well. It was so flavorful. I will definitely make this again.

Deanine - 2015-01-17 02:30:23

veggie fajitas

Kathy Jackson - 2014-12-20 14:19:52

Using the Mojo marinade, my wife and I made this recipe last night and were delighted. So much flavor and freshness, we didn't miss the meat! We simply sauteed the vegetables on the stove top, and as such, cut them into thin slices before marinading, rather than after. This puts more marinade on the vegetables and means you can serve right from the pan to the table or the tortillas and keep everything hot. We dispensed with the grated cheese, but used both a tomato and also a mango salsa. With the guacamole, sour cream and hot sauce, these were the best fajitas we ever had!

Bill Diamond - 2013-02-19 20:32:59