• 8servings
  • 30minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, E, P
MineralsNatrium, Fluorine, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons oil

  2. 1 green bell pepper, sliced

  3. 1 yellow bell pepper, sliced

  4. 1 medium onion, sliced

  5. 1 (11-oz.) can vacuum-packed whole kernel corn, drained

  6. 1 large tomato, chopped

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 8 (8-inch) flour tortillas, warmed

  10. Guacamole, sour cream and/or salsa, if desired

Instructions Jump to Ingredients ↑

  1. Heat oil in large skillet or wok over medium-high heat until hot. Add bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables are crisp-tender. Add corn, tomato, salt and pepper; cook until thoroughly heated.

  2. To serve, place 1/2 cup vegetable mixture in center of each warmed tortilla. Top with desired toppings; fold or roll up.

  3. To intensify the Southwestern character of this dish, sprinkle the vegetables with a bit of ground cumin or chili powder as they cook.

  4. High Altitude (3500-6500 ft)

  5. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Fajita)

  6. Calories 260 (Calories from Fat 100),


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