Mexican Vegetable Fajitas

Mexican Vegetable Fajitas

From   Firangi Tadka

Prep: 30 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Mexican

You can also call this a wrap – tortillas wrapped around some simple stuffing and salsa


  • Medium red capsicum, cut into thin strips 1
  • Medium yellow capsicum, cut into thin strips 1
  • Medium green capsicum, cut into thin strips 1
  • Medium tomato, finely chopped ½
  • Oil 1 tsp
  • Medium onion, finely chopped ½
  • Salt to taste
  • Tortilla
  • Cornmeal (makai ka atta) ½ cup
  • Refined flour (madia) ½ cup + to dust
  • Baking powder 1 tsp
  • Salt ¼ tsp
  • Oil for shallow frying
  • Topping
  • Salsa sauce ¼ cup
  • Hung yogurt (chakka) ¼ cup
  • Salsa sauce - mix together
  • Tomato puree ½ cup
  • Tomato sauce 2 tsps
  • Medium tomato, finely chopped ½
  • Fresh coriander leaves, finely chopped 1 tsp
  • Mexican seasoning ¼ tsp


  • Heat 1 tsp oil in a non-stick pan, add onion and saute for 1-2 minutes. Add red, yellow and green capsicums and saute for 5 minutes or till soft.
  • Add salt and tomato and mix well.
  • Take cornmeal, refined flour, baking powder and salt in bowl. Mix and add ½ cup of water, a little at a time, and knead till it becomes soft or for 5-10 minutes.
  • Divide into small balls. Dust the worktop with some flour and roll out the dough balls into thin round tortillas.
  • Heat sufficient oil in a non-stick pan and shallow fry the tortillas, turning sides and ensuring that they do not puff up till evenly done on both sides.  
  • Just before serving, arrange the tortillas on serving plates, put some salsa sauce and some stuffing on each tortilla and serve.