Colorful Vegetable Fajitas

Serves: 4-8  Prep Time: 15 min. Cook Time: 4-6 hrs.


  • 8 (8 inch) whole wheat flour tortillas
  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 1 pound dry beans (black or pinto) can substitute canned beans
  • 2 cups brown rice
  • 1 green bell pepper, seeded and sliced into strips
  • 1 red bell pepper, seeded and sliced into strips
  • 1 teaspoon minced garlic
  • 1 yellow squash, halved and sliced into strips
  • Any other of your favorite vegetables, diced!
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon black pepper



  1. Rinse and soak dry beans overnight. Rinse and cook in crockpot on low for 4-6 hours until beans are soft. (If you don’t have a crock pot, follow directions for stovetop cooking.)
  2. Follow directions for cooking rice on stovetop (Rice cookers are great, easy, and convenient!)
  3. In a 10 inch skillet, heat oil over medium high heat. Add onions, red and green peppers, and garlic; stir to coat with oil. Cover, reduce heat to medium, and cook for 5 minutes. Stir squash into vegetables.
  4. Season vegetables with cumin, chili powder, and black pepper. Add additional seasoning to taste.
  5. Cook for 5 more minutes or until vegetables are soft.
  6. Spoon vegetable mixture evenly down the centers of tortillas
  7. Add beans, rice, pico de gallo, salsa, avocado and/or hot sauce
  8. Roll up tortillas, and serve.