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Loaded with peppers, onions, and mushrooms, these Veggie Fajitas comes together in under 30 minutes and satisfy vegetarians and meat-eaters alike!
Easy & Flavorful Veggie Fajitas
Of my many vegetarian recipes, this Vegetarian Fajitas recipe ranks up there as a favorite--for me, my family, AND readers! And it is easy to see why!
With caramelized onions, slightly charred peppers, earthy mushrooms, and bold fajita seasoning, these Veggie Fajitas come together in under 30 minutes to deliver a knockout dinner
Paired with a side of Instant Pot refried beans, and a refreshing pina colada smoothie, you have yourself one delicious, easy, affordable, healthy meal.
Happy Cooking! xo Kristen
Notes on Ingredients
- Peppers: For the best flavor, opt for at least one sweet bell pepper, such as an orange pepper, red pepper, or yellow pepper. Green bell peppers add a fresh flavor, but should not be used alone, or the flavor will not be as complex and enjoyable.
- Onions: A regular yellow onion or sweet onion, like a Vidalia onion, are both great options for fajitas. They both caramelize beautifully and lend the fajitas delicious flavor.
- Portobello Mushrooms: Portobello mushrooms give these fajitas texture and meatiness and make them feel more substantial. I don't remove the gills from the mushrooms, as I like the meaty taste it gives these fajitas. But if the texture bothers you, by all means, scrape the gills from the mushrooms before slicing and adding them to the skillet.
- Fajita Seasoning: I use a blend of cumin, smoked paprika, onion powder, salt, and pepper to replicate the flavors in fajita seasoning. Feel free to use regular paprika if you don't have smoked paprika on hand.
- Limes: The zest and juice of the lime bring these fajitas to life. It is a game-changer when it comes to flavor in fajitas.
- For Serving: Serve on tortillas with toppings of choice. Diced avocado, diced tomatoes, diced onions, shredded cheese, minced cilantro, guacamole, and/or sour cream are all great options.
How to Make Vegetarian Fajitas
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Saute the Peppers and Onions. The peppers and onions need longer to cook than the portobello mushrooms, so you want to begin this recipe by sautéing them together in a bit of oil until softened and starting to caramelize.
- Add Mushrooms. Once the onions and peppers have become softened, it is time to add in the portobello mushrooms. Add them to the skillet along with the minced garlic and dried spices and saute until the mushrooms are softened and the peppers and onions are fully caramelized.
- Season. To really take the flavor of these fajitas over the top, add in the zest and juice of a lime. You also want to take a quick taste at this point to see if you need to adjust the seasonings.
- Serve. The best way to serve this veggie fajita mixture in my opinion is in warmed tortillas with sliced avocado for a creamy, rich finish. Of course, you can opt to add shredded cheese, sour cream, or even pickled jalapenos if desired.
Tips for the Best Vegetarian Fajitas
- Cut everything into strips. You want your vegetables to run the length of the tortilla, so it is crucial to cut your peppers, onions, and mushrooms into thin, long strips. This allows the vegetables to have more contact with the skillet, meaning more opportunity for char and flavor.
- Use the right pan. Cast Iron skillets are best for authentic fajitas. The char that is achieved on the peppers and onions in a cast-iron skillet is hard to beat. However, you can use a nonstick skillet if that is all you have. Just be sure your pan is heated fully before adding your peppers and onions. This will let your vegetables caramelize on the outside, while still maintaining some of their crispness.
- Serve with a slotted spoon. Even though most of the liquid will evaporate as the vegetables cook, there may be some residual liquid in the pan. And while that juice is flavorful, that same juice could make your tortillas soggy--and no one likes soggy tortillas!
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If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Vegetarian Fajitas
Loaded with peppers, onions, and mushrooms, these Veggie Fajitas are a light and flavorful meal that satisfies vegetarians and meat-eaters alike!
Video
Ingredients
- ½ tablespoon extra virgin olive oil, see note for oil free version
- 1 large yellow onion, thinly sliced
- 2 medium bell peppers, seeded and thinly sliced
- 1 clove garlic, minced
- 2 large portobello mushrooms, sliced into ½-inch slices
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1 medium lime, zest and juice
- minced cilantro, optional
- tortillas, avocado, cheese, sour cream, tomatoes, etc, for serving
Instructions
- Preheat ½ tablespoon extra virgin olive oil in a 12-inch cast iron skillet over medium-high heat. Once heated, add the sliced peppers and onions and saute for 4-5 minutes, or until onions begin to soften and caramelize.
- Once the onions and peppers have softened, add the minced garlic, sliced mushrooms, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon cumin, and ½ teaspoon kosher salt to the skillet. Saute for 4-5 minutes longer until mushrooms soften and the liquid that was released into the pan mostly renders off (it will not all render off and that is okay!)
- Turn off the heat and stir in the zest and juice of 1 medium lime.
- Use a slotted spoon and serve on top of your favorite tortillas and top as desired.
Equipment
Notes
Cast Iron skillets are best for authentic fajitas. The char that is achieved on the peppers and onions in a cast iron skillet is hard to beat. However, you can use a nonstick skillet if that is all you have.
Portobello Mushrooms: Simply wipe the mushrooms down with a damp towel or paper towel to remove the dirt and then slice. I don't remove the gills from the mushrooms, as I like the meaty taste it gives these fajitas. But if the texture bothers you, by all means, scrape the gills from the mushrooms before slicing them.
Oil-Free Option: To keep these plant-based fajitas oil-free, saute the vegetables using vegetable broth instead of oil. Start by placing 2 tablespoons of broth in the skillet and heating the broth until sizzling. Add in the onions and peppers and proceed with the recipe, adding more stock as needed. Watch closely to not burn the vegetables.
Leftovers: Store leftover fajita mixture in an airtight container for up to 4 days in the refrigerator. It is best to reheat the mixture in a dry, hot skillet so the vegetables do not become soggy, as they would if heated in the microwave.
Nutrition
Calories: 63kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 299mgPotassium: 336mgFiber: 3gSugar: 5gVitamin A: 1986IUVitamin C: 83mgCalcium: 16mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
This post was originally published in 2020 but updated in 2025.
Super tasty and very easy to make. Thank you for the recipe.
You are very welcome! Thanks for sharing your review, Fridorik!
Your servings slider is extremely difficult to use.
Thank you for the feedback! I haven't had any issues reported before, but I will take a look. Are you using a desktop or mobile device?
Made it as directed. Delish!
Thank you so much for sharing, Penny! Glad to hear you enjoyed.
I found no instructions on how.much seasoning to use
Much too hot.
Hi Sharon. Everything is detailed out with amounts in the recipe card.
Delicious! I needed a quick recipe and this fit right in!
Wonderful! Happy this recipe was a good fit and you enjoyed. Thank you for taking the time to share. Appreciate it
Have made this twice and it is delicious. My husband asked me to keep this in our meal rotation. Thanks for this easy and quick recipe.
You are so welcome! I love hearing this a regular meal at your house.
Question: I just put together your "homemeade fajita spice blend". How much of that should I add to this recipe in lieu of the listed spices? Maybe 2 teaspoons?
I would add 2 teaspoons 😊 Enjoy
Thanks, Kristen! Thought you'd enjoy knowing that I'm making this recipe for a 7 day canoe trip in the Boundary Waters of Northern Minnesota. The entire trip is a vegetarian menu. I'm dehydrating the meal and will reconstitute it in the wilderness camp! I'm sure we'll all enjoy it out there!
That sounds fabulous! Thanks for sharing!
It's amazing how the mushrooms take the place of meat in these fajitas and my husband didn't even object. Love this recipe!
I didn't have mushrooms or paprika ( of which I KNOW it was REALLY missing!) but it was still super flavorful! I would add a few minutes on to the cooking time, depending on how you like your veggies cooked.(they were still a bit too toothsome for us after cooking time had elasped) The taste though with the lime was so bright and delicious!! Added diced avocado, a bit of cheese, and sour cream on the side with corn tortillas. Thank you for this easy and tasty recipe.
I am glad you still enjoyed it! I am all about making meals work with what you have on hand.