Culinary Institute of America Recipe
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Vegetable Fajitas

Cutting this colorful mixture of vegetables into thin strips is the key to the quick cooking time and makes the vegetable an easy snack or light meal. Canned pinto beans, rinsed and drained, take the lengthy preparation element out of preparing the dried variety.

CIA's Vegetable Fajitas recipe



Makes 8 Servings

  • 3 table spoons olive oil
  • 1 1/2 cup red onion, cut into thin strips
  • 1 tablespoon garlic, minced
  • 1 pound red pepper, cut into thin strips
  • 1 pound green pepper, cut into thin strips
  • 1 pound yellow pepper, cut into thin strips
  • 1 pound napa cabbage, chiffonade
  • 15 ounces pinto beans, canned, rinsed, drained
  • 3 tablespoons red chili sauce
  • 16 flour tortillas, 12-inch diameter
  • 2 2/3 cups grated cheddar cheese
  • 1 tablespoon cilantro, chopped


  1. Heat 2 tablespoons of the oil in a large sauté pan. Add the onions and garlic. Sweat until the onions are translucent, about 5-7 minutes.
  2. Add the peppers and sauté for 5 minutes or just until they begin to soften. Add the cabbage and cook for another 5 minutes or until tender.
  3. Stir in the beans and chili sauce. Heat just until warmed.
  4. Cover the tortillas with a damp towel and warm in a 250°F oven before serving.
  5. To assemble, wrap approximately 1/2 cup of the hot vegetable mixture with a few tablespoons of the grated cheese in a warmed tortilla. The traditional manner of serving fajitas is to bring the tortillas, filling, and garnishes to the table, to be assembled by each individual.

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