Mexican Dinner ready in just 25 minutes! Lime juice, cumin, onion and bell pepper wrap up a bundle of great flavors in these no-fuss fajitas.
Pepper and Onion Fajitas
- Prep Time 25 min
- Total 25 min
- Ingredients 14
- Servings 4
Ingredients
- 1/2 cup water
- 2 tablespoons lime juice
- 2 teaspoons all purpose or unbleached flour
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 1 tablespoon oil
- 2 poblano or Anaheim chiles, seeded, cut into 1/2-inch strips
- 1 medium red bell pepper, cut into 1/2-inch strips
- 1 medium yellow bell pepper, cut into 1/2-inch strips
- 1 medium red onion, cut into 1/4-inch slices, separated into rings
- 1 garlic clove, minced
- 8 (7 or 8-inch) flour tortillas, heated
- 2 oz. (1/2 cup) shredded hot pepper Monterey Jack cheese
Instructions
-
Step1In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
-
Step2Heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add chiles, bell peppers, onion and garlic; cook and stir 6 to 8 minutes or until vegetables are crisp-tender. Add flour mixture; cook and stir 1 to 2 minutes or until sauce is bubbly and slightly thickened.
-
Step3Place about 1/2 cup vegetable mixture in center of each warm tortilla. Top each with cheese. Roll up each tortilla.
Nutrition
350
Calories
13g
Total Fat
10g
Protein
48g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 15mg
- 5%
- Sodium
- 840mg
- 35%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 4g
- Protein
- 10g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 110%
- 110%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Fat;Tips from the
Pillsbury Kitchens
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