Easy Vegetarian Fajitas Recipe (20 minutes)
In 20 minutes, you can be sitting down to a delicious, satisfying, assemble-your-own vegetarian fajita feast with your favorite toppings. Start with the basics - peppers, onions, fajita seasonings and flour tortillas - then customize from there.
Servings (change as needed): 4
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 2-½ 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
- ½ teaspoon smoked paprika (use regular if you don't have smoked)
- ½ teaspoon EACH garlic powder, onion powder, cumin powder, salt, black pepper
- pinch cayenne pepper for more heat (optional)
- 1 lime, zest and juice
- 8 small flour or corn tortillas or 4 medium size (or gluten free or low carb tortillas)
- avocado slices, guacamole, sour cream and MORE, Note 4
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.
Nutrition values are estimates and include 2 smaller fajitas with flour tortillas or 1 large one. Toppings are not included in the estimates.
- 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.
- 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.
- Topping options: 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:
- 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.
- How to warm tortillas - choose a method:
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:
- 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.
Calories: 305kcal | Carbohydrates: 52g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 927mg | Potassium: 731mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2294IU | Vitamin C: 86mg | Calcium: 145mg | Iron: 4mg