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Grilled Vegetable Fajitas

Grilled Vegetable Fajitas

Nutrition Facts
  • cal. (kcal) 216
Grilled Vegetable Fajitas
  • Makes: 8 servings
  • Yield: 8 fajitas
  • Prep: 15 mins
  • Microwave: 1 min
  • Grill: 34 mins
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  • 3 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 medium-size red onion, cut into 1/2-inch-thick rings
  • 1 pound asparagus spears, trimmed
  • 1 large green, yellow and red pepper, each cut into 1/2-inch-thick slices
  • 1 medium-size yellow squash, cut diagonally into 1/2-inch-thick slices
  • 1 medium-size zucchini, cut diagonally into 1/2-inch-thick slices
  • 8 small (6-inch) 96% fat-free flour tortillas
  • 1 can (16 ounces) refried beans, heated
  • 1/2 cup reduced-fat shredded Mexican cheese blend
  • Guacamole (see recipe on
  • Grape Tomato Salsa (see recipe on


  1. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. In a bowl, stir lime juice, cumin, chili powder, salt, cayenne.
  2. Place onion rings on large plate; brush both sides with some of the lime juice mixture. Microwave on HIGH for 1 minute. Set aside.
  3. Place asparagus in a large resealable plastic bag, peppers in a second bag and squash and zucchini in a third. Divide remaining lime juice mixture among the 3 bags. (Can be done 2 hours ahead.)
  4. Coat all vegetables with nonstick spray and grill, covered. Grill asparagus 10 minutes, turning often, and onion, 8 minutes, turning once. In a grill basket, cook single layer of peppers 10 minutes, turning often; remove. Add squash in a single layer; grill 6 minutes, turning once. Place all vegetables on a platter.
  5. Heat tortillas according to package directions. Spread each with 2 tablespoons hot refried beans, then 3/4 cup mixed grilled vegetables. Top with 1 tablespoon each cheese and guacamole and 2 tablespoons salsa. Fold in half. Repeat with remaining filling and tortillas, and serve.

Nutrition Information for Grilled Vegetable Fajitas

Servings Per Recipe: 8
PER SERVING: 216 cal., 2 g total fat 1 mg chol., 762 mg sodium, 40 g carb. (7 g fiber), 11 g pro.

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