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Vegetarian Fajitas

Vegetarian Fajitas

These vegetarian fajitas are so tasty and filling, the meat won't be missed at all.

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  • 1 tablespoon vegetable oil
  • 1 small onion, quartered and sliced
  • 1 small red, green or yellow bell pepper, cut into strips
  • 2 to 3 cloves garlic, finely chopped
  • 1 can (15 ounces) black, pinto or kidney beans,rinsed and drained
  • 3/4 cup whole-kernel corn
  • 1/2 cup bottled salsa
  • 1/3 cup water
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground oregano
  • 1/4 cup chopped fresh cilantro
  • 4 (6-inch) fajita-size reduced-fat flour tortillas, warmed
  • Lime wedges (optional)


  1. Heat oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
  2. Stir in beans, corn, salsa, water, cumin, salt and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes. Remove from heat; stir in cilantro.
  3. Serve in tortillas; top with a squeeze of lime juice.

Prep Time: 15 min | Cook Time: 6 min | Servings: 4

Recipe and photo credit (used with permission): Nestlé® and