  
These vegetarian fajitas are so tasty and filling, the meat won't be missed at all. 6 15 min 6 min 
       - 2 tsps. vegetable oil
- 1 cup quartered, sliced onion
- 1 cup red, green or yellow bell pepper strips
- 1 can (15-oz.) black, pinto or kidney beans, drained
- 1/2 cup whole kernel corn
- 1 package (1.25-oz.) ORTEGA Taco Seasoning Mix - Regular
- 1/3 cup water
- 1/4 cup chopped fresh cilantro or parsley
- 6 (6-in.) fajita-size flour tortillas, warmed
HEAT vegetable oil in large skillet over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
STIR in beans, corn, fajita seasoning mix and water; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture thickens. Remove from heat; stir in cilantro.
SPOON 1/2 cup fajita mixture onto each tortilla; fold in half.
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Submitted Date: May 2003
Rating:
Reviewed By: Cassandra
Comments: This was embarrassingly easy to make and the filling's even better the next day.
it's a thump up recipe
Submitted Date: January 2003
Rating:
Reviewed By: sara from kuwait
Comments: That was a delicious recipe all my family just loved it, actually it was the first recipe I made from this site and I think that I will keep cooking it every week.
Easy
Submitted Date: January 2003
Rating:
Reviewed By: barbara salie from TN
Comments: Simple and yummy. I added some thin strips of avocado and sliced black olives. There's a lot you can do with this one.
You can freeze it, too!
Submitted Date: August 2002
Rating:
Reviewed By: Darrin Spreng from Cham, Switzerland
Comments: This is delicious AND freezable! Loved it with sour cream and avocados thrown in.
simpli good
Submitted Date: August 2002
Rating:
Reviewed By: suus from mol,belgie
Comments: A verry good and simple recept,but I love it with souer cream on the vegetables
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