- Ready In:
- 2 tablespoons extra virgin olive oil, divided
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 2 teaspoons hot chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ground black pepper
- lime, juice and zest of
- 1 cup canned corn kernel, drained
- 1 cup canned drained and rinsed red kidney beans
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 cup canned green beans, drained
- 1 medium onion, halved and sliced
- 1 red bell pepper, stemmed, seeded and cut in strips
- 1 cup canned fire-roasted diced tomato
- 1 (10 1/2 ounce) can asparagus, cuts and tips drained
- 2 tablespoons chopped cilantro (optional)
- 8 medium flour tortillas, preferably whole wheat, warmed by package directions
- 1 cup fancy shredded monterey jack cheese
- 1⁄2 cup sour cream (optional)
- 1⁄2 cup prepared guacamole (optional)
- 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 sauté until browned and tender, about 5 minutes. Add 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.
- Nutritional Information Per Serving: Calories 330; Total fat 12g; Saturated fat 4g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 43g; Fiber 7g; Protein 12g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 20%DV; Iron 20%DV.
- *Daily Value.
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