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Pepper and Onion Fajitas

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By Pillsbury Kitchens
Updated Jan 21, 2011
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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
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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

  • Step 
    1
    In small bowl, combine water, lime juice, flour, cumin, chili powder and salt; mix until well blended. Set aside.
  • Step 
    2
    Heat 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.
  • Step 
    3
    Place 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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