Vegetable fajitas

15 min


2 persons




0 / 5 (0 votes)


Vegetable fajitas recipe served in a tray with Borges olive oil and balsamic vinegar


  • 1 leek
  • 1 carrot
  • 1 green pepper
  • 1 small cucumber
  • 1 tbsp Borges extra virgin olive oil
  • 1 tbsp Borges balsamic vinegar of Modena
  • 1 tbsp soy sauce
  • 4 corn tortillas
  • Salt and pepper to taste
  • 80 g Cheddar cheese (or substitute)
Borges extra virgin olive oil

Extra Virgin Olive Oil

Borges modena balsamic vinegar

Modena Balsamic Vinegar

Step by step

  1. Step 1

    Gently fry the leek in a frying pan with hot extra-virgin olive oil until it begins to turn golden brown. Add the thinly sliced carrot and green pepper. Once they have begun to soften, add the sliced cucumber. Add salt and pepper and gently fry the vegetables until they are cooked al dente. Add the Modena balsamic vinegar and soy sauce and cook for a few more minutes.


  2. Step 2

    Warm the tortillas on both sides in a pan with a little extra-virgin olive oil.

  3. Step 3

    Arrange the tortillas on an oven tray and spoon a portion of vegetables onto each one. Grate some cheese on top and bake au gratin for about 8 to 10 minutes, until the cheese (or substitute) has melted.

  4. Step 4

    Roll each tortilla into a fajita and fold over at the top.

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