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

Ingredients

• 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)

Instructions

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.