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.

Veggie Fajitas with Black Beans

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.

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

Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.