Jun 09 2026
Restaurants›K-Macho's Mexican Grill and Cantina›Veggie Fajitas Recipe

Veggie Fajitas Recipe

Inspired by K-Macho's Mexican Grill and Cantina
Time45m
Serves4

Sautéed mushrooms, bell peppers, corn, carrots, squash, onions, cilantro, zucchini and tomatoes. Served with black beans and rice.

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Ingredients

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Vegetables

Beans and Rice

Spices and Seasonings

Tortillas

Method

Preparation

  1. 1

    Cook the Rice

    In a medium saucepan, combine rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and rice is tender. Fluff with a fork and set aside.

  2. 2

    Prepare the Vegetables

    While the rice is cooking, chop the mushrooms, bell peppers, onion, zucchini, squash, carrots, and tomatoes into thin strips or bite-sized pieces. Set aside.

  3. 3

    Drain the Beans

    If using canned black beans, drain and rinse them under cold water. Set aside.

  4. 4

    Chop the Cilantro

    Finely chop the cilantro and set aside.

Cooking

  1. 5

    Sauté the Vegetables

    In a large skillet, heat olive oil over medium-high heat. Add the onions and sauté for 2-3 minutes until they begin to soften. Add the bell peppers, mushrooms, zucchini, squash, and carrots. Cook for an additional 5-7 minutes until the vegetables are tender.

  2. 6

    Add Corn and Seasonings

    Stir in the corn, cumin, paprika, salt, and pepper. Cook for another 2-3 minutes until the corn is heated through. Remove the skillet from the heat and stir in the chopped tomatoes and cilantro.

  3. 7

    Warm the Tortillas

    In a dry skillet or on a griddle, warm the tortillas for about 30 seconds on each side until they are pliable.

Serving

  1. 8

    Assemble the Fajitas

    To serve, place a generous scoop of the veggie mixture onto each tortilla, add a portion of black beans and rice, and roll or fold the tortillas. Serve with additional cilantro on top if desired.

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