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“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 menu choice.”

Ingredients Nutrition


  1. Mix 1 tablespoon olive oil, Worcestershire sauce, garlic, chili powder, oregano, cumin, pepper, lime zest and lime juice in a medium mixing bowl. Add corn, kidney beans, mushrooms and green beans. Toss gently until all vegetables are coated. Set aside for 10 minutes.
  2. Heat the remaining one tablespoon oil in a large, well seasoned skillet over high heat until smoking. Add onion and bell pepper and sauté until browned and tender, about 5 minutes. Add marinated corn-bean mixture with the marinade and tomatoes; cook until steaming hot, about 4 minutes, stirring often. Gently fold in asparagus and cilantro, if used, and heat through, about 1 minute.
  3. To assemble fajitas; spoon 3/4 cup vegetable filling into the center of each warm tortilla. Top with 2 tablespoons shredded cheese, fold in one side and roll up. Serve with sour cream and/or guacamole, if desired.
  4. Nutritional Information Per Serving: Calories 330; Total fat 12g; Saturated fat 4g; Cholesterol 15mg; Sodium 860mg; Carbohydrate 43g; Fiber 7g; Protein 12g; Vitamin A 25%DV*; Vitamin C 70%DV; Calcium 20%DV; Iron 20%DV.
  5. *Daily Value.

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