Fajitas Primavera

Fajitas Primavera

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2 tablespoons extra-virgin olive oil (divided)
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 teaspoons hot chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 lime, zested and juiced
1 cup canned corn kernels, drained
1 cup canned pink or red kidney beans, drained and rinsed
1 (4 ounces) can mushroom pieces and stems, drained
1 cup canned, whole green beans, drained
1 medium onion, halved and sliced
1 red bell pepper, stemmed, seeded and cut in strips
1 cup canned, diced tomatoes, preferably fire-roasted
1 (10.5 ounces) can asparagus cuts and tips, drained
2 tablespoons chopped cilantro
8 (8 inches) flour tortillas, preferably whole wheat, warmed by package directions
1 cup shredded Monterey Jack cheese
1/2 cup sour cream (optional)
1/2 cup prepared guacamole

Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl. Add corn, kidney beans, mushrooms, and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes.
Heat the remaining one tablespoon oil in a large, well-seasoned skillet over high heat until smoking. Add onion and bell pepper and saute until browned and tender, about 5 minutes. Add the marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through about 1 minute.
To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll-up. Serve with sour cream and/or guacamole, if desired.

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