Fajitas Primavera Recipe

Fajitas Primavera Recipe

  • 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 ounce) 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 ounce) can asparagus cuts and tips, drained
  • 2 tablespoons chopped cilantro (optional)
  • 8 (8 inch) 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 (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 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 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.
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