You only need a few ingredients and less than 30 minutes to make delicious, flavorful Vegetarian Fajitas.
This recipe for Veggie Fajitas is a hearty, healthy vegetarian recipe. Serve them with a dollop of guacamole, a side of Instant Pot Refried Beans, and a refreshing Pina Colada Smoothie for one delicious, easy, affordable, healthy meal.
One of my favorite plant-based dinner recipes is vegetarian fajitas.
Not only is this recipe for Veggie Fajitas light, flavorful, and ready in less than 30 minutes, these fajitas satisfy both vegetarians and meat-eaters!
From the sweetness of the onions to the char of peppers to hearty, earthy portobello mushrooms to the bold fajita seasoning, these Veggie Fajitas are not lacking in texture or flavor. When served with creamy avocado, these Vegetarian fajitas are a simple, yet perfect flavorful dinner that is perfect for any night of the week.
Notes on Ingredients
- Peppers: Use any large, ripe peppers you like. I love a mixture of red and yellow bell peppers, but green and orange peppers are also great options.
- 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.
- Garlic: A bit of garlic is always a must in my book!
- 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 fresh limes will make the filling come to life. I strongly recommend not skipping this ingredient.
- Tortillas: Use any tortilla you like. Homemade flour tortillas, corn, or gluten-free tortillas all work.
- Toppings for Fajitas: Diced avocado, diced tomatoes, diced onions, and cilantro are all great toppings. If you are not dairy-free or vegan, these fajitas are also delicious topped with cheese and sour cream.
Tips for the Best Vegetarian Fajitas
There are four things to remember when making veggie fajitas that will help you achieve the best results.
- 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.
- Add lime zest and fresh lime juice. The zest and juice of the lime bring these fajitas to life. Always zest your lime before cutting. Once you zest the lime, roll it around on the counter to get the juices flowing and then cut the lime open and squeeze the juice over the vegetables. It is a game-changer when it comes to flavor in fajitas.
- 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!
How to Make Veggie Fajitas
- 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 sauteeing 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 toasted 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.
More Vegetarian Tex-Mex Favorites
As I stated earlier, these Veggie Fajitas are one of my all-time favorite quick and easy vegetarian recipes. Below are a few more simple vegetarian recipes that are packed with Tex-Mex flavor.
If you enjoyed these Veggie Fajitas, I would love for you to leave a review and comment below.
Vegetarian Fajitas
You only need a few ingredients and less than 30 minutes to make these flavorful, hearty, healthy Veggie Fajitas.
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Servings: 4
Calories: 63kcal
Ingredients
- ½ tablespoon olive oil see note for oil free version
- 1 large onion thinly sliced
- 2 bell peppers seeded and thinly sliced
- 1 garlic clove minced
- 2 portobella mushrooms sliced into ½ inch slices
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 lime zest and juice
- minced cilantro optional
- tortillas, avocado, cheese, sour cream, tomatoes, etc for serving
Instructions
- Preheat a 12 inch cast iron skillet over medium-high heat. Add in oil, onions, and peppers. Saute for 4-5 minutes or until onions begin to soften and caramelize.
- Add in garlic, portobello mushrooms, and spices. 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 one lime.
- Use a slotted spoon and serve on top of your favorite tortillas and top as desired.
Equipment Needed
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: 63kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 336mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1986IU | Vitamin C: 83mg | Calcium: 16mg | Iron: 1mg
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This post was originally published in 2020 but updated in 2023 with a new video.
J Parker
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.
Kristen Chidsey
You are so welcome! I love hearing this a regular meal at your house.
Jerry V
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?
Kristen Chidsey
I would add 2 teaspoons 😊 Enjoy
Jerry H Vandiver
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!
Kristen Chidsey
That sounds fabulous! Thanks for sharing!
Renee Goerger
It's amazing how the mushrooms take the place of meat in these fajitas and my husband didn't even object. Love this recipe!
SaraB
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.
Kristen Chidsey
I am glad you still enjoyed it! I am all about making meals work with what you have on hand.
Aimee Berrett
I love topping these with some shredded cheese and a big dollop of sour cream. YUM!
Kristen Chidsey
That is how my husband enjoys his as well!
Naveen Kapur
Seems great if some sharp cheese is addeded the flavours would arise
Kristen Chidsey
Cheese does make a great addition if you are not dairy-free for sure!
Katlhy Gray
These were very good. I'm not a vegetarian, but I will use this recipe again. It was not nearly as salty as fajitas I've had in restaurants, which was a nice change. I think it serves more than four people as the recipe stated.
These are things I did a tiny bit differently:
2 Tbsps. of oil
8 ozs. of white mushrooms (sliced) instead of portabella
1 red bell pepper
1 orange pepper
BY MISTAKE I added the lime juice when I added the spices, garlic, and mushrooms to the pan, BUT I would do it that way again the next time. (I did not use the lime zest because I forgot to zest my lime before squeezing).
Kristen Chidsey
I am so glad you enjoyed.
janna
hello! i’m a university student and i loved these! thanks for your amazing recipe 🙂
Kristen Chidsey
Wonderful! I am so happy you enjoyed the Fajitas. Thanks for sharing.
Ashley
These are really and perfect for weeknights when I don't want to spend a lot of time in the kitchen. We will definitely make these again!
Kristen Chidsey
I am so glad you enjoyed Ashley. I love how fast they are myself.
Jessica Formicola
I made these for dinner last night and they were incredible! I loved how quick, easy and DELICIOUS they were!
Kristen Chidsey
I am so glad you enjoyed so much Jessica! Thank you for letting me know.
Jen
These fajitas were absolutely delicious! Thank you for the recipe!
Kristen Chidsey
I am so glad you enjoyed Jen! Thank you for leaving a review.
Toni
I made these today and was very pleased with how they turned out. I added 1/2 each green and yellow zucchini along with the onions, peppers, and cremini mushrooms, and served it on whole wheat flour tortillas with a bit of shredded cheddar, chopped tomatoes, green onions, and plain Greek yogurt in place of sour cream. I didn't have a lime on hand, which would have really piqued up the flavor, but I dropped in the liquid from the chopped tomatoes at the end instead, to prevent the veggies from getting too dry. Whenever I try to make veggies for fajitas at home, I always seem to mix up the spicing by trying to add too many different spices: chili powder, cumin, coriander, and oregano in addition to salt, pepper, onion and garlic powders, and it ends up muddying both the flavor and the texture. Cutting the spices down to only cumin, paprika, and onion powder really made a difference. Actually, I happen to have acquired some smoked cumin, and I used that instead of regular cumin - it gives it a really nice, smoky flavor that vegetarians don't often find it easy to come by. I recommend the smoked cumin in this if you should have any on hand. Thanks for a great, simple recipe!
Renee Goerger
Such a smart idea for keeping things light and flavorful. Great recipe!
Kristen Chidsey
Glad you enjoyed Renee!