veggie fajitas... 30 minutes

the goods:

8 flour tortillas (6 inch)

1 can (15 ounces) refried beans

2 tablespoons vegetable oil

1 large white onion, halved and cut into 1/2-inch slices

2 large poblano chiles, halved, seeded, and cut crosswise into 1/2-inch slices

2 medium zucchini, cut into 1/2-inch half-moons

2 cups corn (10 ounces), thawed if frozen

1/2 cup salsa

1/2 cup sour cream

1 cup shredded cheddar cheese

lime wedges, for serving

Preheat oven to 275 degrees. Wrap tortillas in parchment-lined foil and warm in oven, 15 minutes. In a small pot, heat beans over low.

In a large skillet, heat oil over medium-high. Add onion and chiles and cook until softened, 12 to 15 minutes. Add zucchini and cook until crisp-tender, 6 minutes. Add corn and cook until warmed through, 3 minutes; season with salt and pepper.

Spread beans on tortillas and top with veggies; serve with cheese, salsa, sour cream, and lime wedges.