Fajitas Primavera

  • Yield: 8 servings


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



  1. 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.
  2. Heat the remaining 1 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.
  3. 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 Info *per serving

  • Calories 330
  • Fat 12g
  • Cholesterol 15mg
  • Sodium 860mg
  • Carbohydrate 43g
  • Fiber 7g
  • Protein 12g