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 simple recipe light, flavorful, and ready in less than 30 minutes, these veggie fajitas appeal to 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 ∗
While you will find the full recipe in detail in the recipe card, 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!
These Vegetarian Fajitas can be served as a hearty meatless meal when served up on toasted corn or flour tortillas and your favorite fajita toppings, like sliced avocado, sour cream, shredded cheese, and/or pickled jalapenos.
You can also serve these fajita veggies over rice, in burritos, or with grilled steak or chicken.
Storage & Reating Instructions
- Refrigerate: Store cooled leftover fajita mixture in an airtight container for up to 4 days in the refrigerator.
- Reheat: 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.
More Vegetarian Tex-Mex Favorites
As I stated earlier, these Veggie Fajitas are one of my all-time favorite quick and easy meatless 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.
- ½ tablespoon 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 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
- 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.
This post was originally published in 2020 but updated in 2023 with a new video.