Veggie Fajitas with Black Beans

Recipe

Main Dish
Veggie Fajitas with Black Beans

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
15min
Prep
22min
Total

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Description

For colorful, veggie-packed, fast-to-fix fajitas, look no further. Hy-Vee Short Cuts fajita vegetables make fajita night simple when combining them with black beans, pico de gallo, cilantro and Monterey Jack cheese.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 (1-lb.) pkg. Hy-Vee Short Cuts fajita vegetables
1 (7-oz.) pkg. fajita skillet sauce
½ c. canned Hy-Vee black beans, drained and rinsed
8 (6-in.) Mission Carb Balance fajita size whole wheat flour tortillas
½ c. fresh pico de gallo
¼ c. shaved Hy-Vee Monterey Jack cheese chunk
1 medium jalapeño pepper, thinly sliced*
Cilantro, for serving
Lime wedges, for serving

Things To Grab

  • Large nonstick skillet
  • Colander
  • Tongs
  • Spoon
  • Box grater
  • Sharp knife
  • Cutting board

Directions

  1. Heat a large nonstick skillet over high heat. Add fajita vegetables, skillet sauce and black beans. Cook for 5 to 7 minutes or until mixture reaches 165 degrees and vegetables are crisp-tender, stirring occasionally.

  2. Spoon about 1/3 cup fajita mixture in each tortilla; top with pico de gallo, cilantro, cheese and jalapeño peppers. Serve with lime wedges.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen

Nutrition facts

Servings

280 Calories per serving
2 each

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 1100mg
  • Total Carbohydrates: 45g
  • Protein: 11g

Daily Values

0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Hy-Vee Seasons