Easy Vegetarian Fajitas Recipe (20 minutes)
This is an easy, quick and yummy vegetarian fajita recipe. In about 20 minutes, you can be sitting down to a delicious, satisfying, assemble-your-own fajita feast with your favorite toppings.
We start with the basics – peppers, onions, fajita seasonings and flour tortillas – then bring it over the top with extra veggies and toppings.
What is a fajita?
A fajita is Tex-Mex cuisine traditionally made with thinly sliced peppers, onions and beef – all usually grilled. They are typically wrapped in a soft flour tortilla (which actually makes them a taco – I know, confusing).
The usual seasonings are chili powder, garlic powder, onion powder, cumin, paprika, salt and pepper.
Nowadays, fajitas and tacos come in every stripe – chicken, shrimp and vegetarian/vegan options. Toppings can get pretty creative too.
What is a vegetarian fajita?
Er, we’re skipping the meat 🤣 and just using veggies. This makes Jenna, the vegetarian, a happy camper. I’m a carnivore but have to admit, I don’t miss the meat in this recipe. You can, however, include plant-based meat or chicken if you like.
Ingredients – tailored to your taste
Scan this list of variations and substitutes to see what you have on hand and what you love.
Veggies
- In addition to (or instead of) red, orange, green or yellow bell peppers and white or red onion, try portobello mushrooms or cremini mushrooms, black beans or pinto beans, corn niblets, zucchini or cauliflower.
- Bell pepper substitutes: poblano peppers or cubanelle peppers are good choices.
Seasonings
- We’re using our own seasoning blend of chili powder, garlic powder, cumin, smoked paprika, onion powder, salt and pepper.
- You can take a shortcut with a store-bought packaged seasoning.
Non-vegetarian add-ins
- If there are a few non-vegetarians at the table, you can include thinly sliced grilled or sautéed beef, chicken, pork or shrimp on the side.
Topping options
- Sour cream or Greek yogurt
- Crumbled tofu
- Guacamole or sliced avocado (my favorite way to make guac is to mash avocado with fresh lime juice and kosher salt)
- Grated cheddar cheese
- Chopped fresh cilantro
- Lime wedges
- Hot sauce or red pepper flakes
- Salsa (here’s a homemade salsa recipe)
- Refried beans from a can
- Roasted red pepper sauce
3 Cooking method for vegetables
- Sauté veggies in a cast iron skillet or non stick frying pan (see recipe)
- Grill veggies in a grill basket (see recipe notes) – I love this option as you can get a nice char on the veggies.
- Roast veggies in the oven on a baking sheet – this option takes longer.
Step by step instructions
Take shortcuts or go the extra mile
If you are familiar with our recipes, you will know I’m all about delicious food, bold colors and getting the recipe done as efficiently as possible. I’m fine with shortcuts as long as they don’t compromise taste.
There are lots of great shortcuts for this recipe. Or, if you have a little more time and energy, you can step it up a notch. Your call.
Both options are a great way to skip the Mexican restaurant and create your own feast in the comfort of your home.
Step it up a notch
- Add extra veggies
- Make your own guacamole
- Grill the tortillas to warm, char and crisp them
- Use fresh grated lime and lime juice
- Grate your own cheese
- Make your own salsa
Shortcuts
- Buy a fajita seasoning blend or sauce.
- Buy fresh pre-sliced peppers and onions.
- Use bottled lime juice
- Add sliced avocados
- Use ready-to-go toppings like sour cream, refried beans, salsa, guacamole and grated cheese found at most grocery stores.
Recipe FAQs
Flour fajitas are most commonly used for fajitas, but corn tortillas are great too. They come in various sizes. I use small or medium size. Many grocery stores now carry gluten-free and low carb tortillas as well.
There are 3 ways to do this – all in the recipe notes. On the grill (to get slightly crispy and charred), in the microwave (easiest) or in the oven.
Instead of serving fajitas in tortillas, you can create a fajita bowl, perhaps with guacamole, corn chips and sour cream, garnished with green onions. Or serve the fajita vegetable mixture over rice.
Absolutely. The seasoning mix will keep for about 6 months in a jar or airtight container, stored in a cool dry place.
What to serve with vegetable fajitas
Fajita with toppings can easily stand alone. If you want to stretch out the meal, try serving the vegetarian fajitas with:
- easy gazpacho (smooth or chunky)
- Mexican rice
- corn and tomato salad (this one is made with quinoa)
- grilled corn salad (made with fresh corn)
Make Ahead
- Make the veggie filling and prep all the toppings ahead. Then you just have to warm the tortillas and filling before serving.
- Store leftover filling (not in tortillas) in an airtight container in the fridge for up to 3 days.
Is a taco the same as a fajita?
A taco is very similar to a fajita but there are a few differences. Tacos are any protein wrapped in a tortilla (fajitas don’t have to be in a tortilla). They are served in hard or soft shell corn tortillas. The toppings are typically lettuce, tomatoes and other fresh veggies. And the seasonings are very similar to fajitas minus garlic and onion powder.
If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!
And here’s a few other quick and easy dinners for tonight.
Easy Vegetarian Fajitas Recipe (20 minutes)
Ingredients
Fajita vegetable mixture
- You will be using approximately 5-6 cups/650-750 grams veggies in total. Exact measurement for vegetables are not necessary.
- 2 teaspoons olive oil
- 2 red, yellow or green bell peppers, thinly sliced, Note 1 (about 2-1/2 cups sliced)
- 1 medium sweet onion or red onion, thinly sliced (about 2 cups sliced)
- 8 ounces cremini or portobello mushrooms, stems removed, thinly sliced (optional), Note 2 (about 1 cup)
- 1 clove garlic (1 teaspoon)
- 1 cup canned black beans, rinsed and drained (optional) (use more if you like)
Seasonings, Note 3
- 2 teaspoons chili powder
- 1/2 teaspoon smoked paprika (use regular if you don't have smoked)
- 1/2 teaspoon EACH garlic powder, onion powder, cumin powder, salt, black pepper
- pinch cayenne pepper for more heat (optional)
- 1 lime, zest and juice
Tortillas
- 8 small flour or corn tortillas or 4 medium size (or gluten free or low carb tortillas)
Topping options
- avocado slices, guacamole, sour cream and MORE, Note 4
Instructions
- MAKE SEASONING MIXTURE: Combine all seasonings in a small bowl. Set aside.
- PREPARE TOPPINGS: Gather the toppings you like and get them ready in bowls or a platter for eaters to add to their fajitas. If using a non-vegetarian add-in, get that ready too, Note 5.
- SAUTE VEGETABLES: Heat oil in a large cast-iron skillet or frying pan on medium-high heat. Add peppers, onions and mushrooms (if using). Sauté veggies for 5-7 minutes until tender crisp (or as soft as you like them) and until liquid from mushrooms evaporates. Add garlic and stir for 30 seconds. Stir in all seasonings, lime zest and juice and beans (if using) for 1-2 minutes. Taste and adjust seasonings. I like to add some chopped cilantro. Note 6 to grill or roast veggies instead.
- WARM TORTILLAS: on grill, in microwave or in oven, Note 7.
- ASSEMBLE: Divide vegetable fajita mixture among warmed tortillas and serve immediately. Let family or guests add their own toppings.
Recipe Notes
- Bell pepper alternative: you can also use poblano peppers or cubanelle peppers instead or as part of a combination. They have some heat.
- Other veggie options: try corn niblets, zucchini or cauliflower in addition to or instead of the veggies listed in the recipe. I even throw in some chopped fresh baby spinach for extra nutrition sometimes.Â
- Seasoning amounts to use: you will be using a little less than 2 tablespoons (about 5 teaspoons) of fajita seasoning in total in case you are taking a shortcut and buying a seasoning blend. If using a liquid fajita mix, use the whole pouch. Â
- Topping options:Â Sour cream or Greek yogurt, crumbled tofu, guacamole or sliced avocado (my favorite way to make a simple homemade guacamole is to mash an avocado with fresh lime juice and kosher salt), grated cheddar cheese, chopped fresh cilantro, lime wedges, hot sauce, salsa (here’s a homemade fresh salsa recipe), refried beans from a can, roasted red pepper sauce.
- Non vegetarian add-in (to serve on the side for meat lovers): thinly sliced grilled or sautéed beef, chicken, pork or whole cooked shrimp.
- Alternative methods to sautéing veggies:Â
- Grill veggies in a grill basket on medium-high heat for 6-8 minutes, stirring twice part way through – I love this option as you can get a nice char on the veggies.
- Roast veggies in the oven heated to 425F/218C on a baking sheet for about 20 minutes or until veggies are tender and start to brown.Â
- How to warm tortillas – choose a method:Â
- On the grill (best presentation and texture): heat grill to medium-high heat. Warm for 1 minute on one side until slightly charred. This is a great option if you have the time as the wraps get crispy and more flavorful.
- In the microwave (easiest): Place a stack of tortillas on a plate, cover with a paper towel and warm for 15 seconds
- In the oven: place tortillas covered in the oven or toaster oven preheated to 350F/177C for 5 minutes.
- Make Ahead:Â
- Make the veggie filling and prep all the toppings ahead. Then you just have to warm the tortillas and filling before serving.
- Store leftover filling (not in tortillas) in an airtight container in the fridge for up to 3 days.
