Slow Cooker Veggie Fajitas
Learn how to make veggie fajitas with a simple recipe that requires virtually no prep but results in a flavorful and delicious dinner!
Servings: 8
Ingredients
- 14.5 ounces diced tomatoes (1 can, drain liquid)
- 4.5 ounces green chilies (1 can, drain liquid)
- 14 ounces pepper and onion strips
- 3 teaspoons cumin
- 3 teaspoons chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- 8 tortillas
Instructions
- Add all ingredients to the crock pot and mix well.14.5 ounces diced tomatoes, 4.5 ounces green chilies, 14 ounces pepper and onion strips, 3 teaspoons cumin, 3 teaspoons chili powder, 1 teaspoon dried oregano, ½ teaspoon garlic salt
- Cook on low for 3-4 hours.
- Serve on tortillas.8 tortillas
Notes
Prep Tips:
- Drain the diced tomatoes and green chilies fairly well to prevent excess liquid in the slow cooker.
- Warm the tortillas in a dry skillet or microwave just before serving for better texture.
Variation Suggestions:
- Add sliced mushrooms or zucchini for extra veggies.
- Mix in black beans or corn for added protein and texture.
- Use your favorite type of tortillas, such as whole wheat or low-carb tortillas.
- Add a splash of lime juice before serving for a bright, fresh flavor.
Serving Suggestions:
- Top with guacamole, sour cream, shredded cheese, or fresh cilantro for extra flavor.
- Serve alongside Mexican rice or refried beans.
- Create a fajita bowl using rice or lettuce as the base instead of tortillas.
Storage Info For Leftovers:
- Store the fajitas filling in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until warmed through.
- Freeze for up to 2 months; thaw in the fridge overnight before reheating.
Nutrition
Calories: 123kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 440mg | Potassium: 270mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1850IU | Vitamin C: 70mg | Calcium: 77mg | Iron: 3mg
