Fajitas Primavera

Name: Fajitas Primavera
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1 tablespoon Worcestershire sauce; 2 garlic cloves, minced; 2 teaspoons hot chili powder; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/4 teaspoon ground black pepper; lime, juice and zest of; 1 cup canned corn kernel, drained; 1 cup canned drained and rinsed red kidney beans; 1 (4 ounce) can mushroom stems and pieces, drained; 1 cup canned green beans, drained; 1 medium onion, halved and sliced; 1 red bell pepper, stemmed, seeded and cut in strips; 1 cup canned fire-roasted diced tomato; 1 (10 1/2 ounce) can asparagus, cuts and tips drained; 2 tablespoons chopped cilantro (optional); 8 medium 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)

Submitted by Chef #1365024

"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."

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Ready In:: 25mins
Ingredients:: 21
Serves:: 8

ingredients

2 tablespoons extra virgin olive oil, divided
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons hot chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
¹⁄₄ teaspoon ground black pepper
lime, juice and zest of
1 cup canned corn kernel, drained
1 cup canned drained and rinsed red kidney beans
1 (4 ounce) can mushroom stems and pieces, drained
1 cup canned green beans, drained
1 medium onion, halved and sliced
1 red bell pepper, stemmed, seeded and cut in strips
1 cup canned fire-roasted diced tomato
1 (10 1/2 ounce) can asparagus, cuts and tips drained
2 tablespoons chopped cilantro (optional)
8 medium 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)

directions

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.
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.
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.
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.
*Daily Value.