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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (1-lb.) pkg. Hy-Vee Short Cuts fajita vegetables | ||
| 1 (7-oz.) pkg. fajita skillet sauce | ||
| ½ c. canned Hy-Vee black beans, drained and rinsed | ||
| 8 (6-in.) Mission Carb Balance fajita size whole wheat flour tortillas | ||
| ½ c. fresh pico de gallo | ||
| ¼ c. shaved Hy-Vee Monterey Jack cheese chunk | ||
| 1 medium jalapeño pepper, thinly sliced* | ||
| Cilantro, for serving | ||
| Lime wedges, for serving |
Things To Grab
- Large nonstick skillet
- Colander
- Tongs
- Spoon
- Box grater
- Sharp knife
- Cutting board
Directions
Spoon about 1/3 cup fajita mixture in each tortilla; top with pico de gallo, cilantro, cheese and jalapeño peppers. Serve with lime wedges.
Hyvee Culinary Expert Tip
Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Nutrition facts
Servings
280 Calories per serving
2 each
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 1100mg
- Total Carbohydrates: 45g
- Protein: 11g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%