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Fajitas Primavera

Wrap up this delicious assortment of flavors. Stuffed with a variety of colorful and nutrient-packed canned vegetables, as well as fresh herbs and spices, this Mexican dish is an easy, nutrient-rich choice.

Recipe by Canned Food Alliance
Servings
8
Tags
latin, mexican, dinner, nut free, main-dish, cinco de mayo

Ingredients

  • 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
  • Finely grated zest and juice of 1 lime
  • 1 cup canned corn kernels, drained
  • 1 cup canned pink or red kidney beans, drained and rinsed
  • 1 can (4 ounces) 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 can (10.5 ounces) asparagus cuts and tips, drained
  • 2 tablespoons chopped cilantro, optional
  • 8 medium (8 inch) flour tortillas, preferably whole wheat, warmed by package directions
  • 1 cup fancy shredded Monterey Jack cheese
  • 1/2 cup sour cream, optional
  • 1/2 cup prepared guacamole, optional

Preparation

  1. Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl.
  2. Add corn, kidney beans, mushrooms and green beans.
  3. Toss gently until all vegetables are coated.Set aside for 10 minutes.
  4. Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking.
  5. Add onion and bell pepper and sauté until browned and tender, about 5 minutes.
  6. Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often.
  7. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute.
  8. spoon 3/4 cup vegetable filling into the center of each warm tortilla.
  9. Top with 2 tablespoons shredded cheese, fold in one side and roll up.
  10. Serve with sour cream and/or guacamole, if desired.