Sautéed peppers, onions, and mushrooms make up these Vegetarian Fajitas. Load them into tortillas with vegan sour cream for an easy and flavorful family dinner!
Forget about boring dinners and make these colorful Vegetarian Fajitas instead. With pops of red, yellow, and orange, this gorgeous array of zesty sautéed vegetables in tortillas makes for a filling and fun dinner. If you don’t love mushrooms, go make my Cauliflower Fajitas instead!
If you’re wondering what to put in vegetarian fajitas, the answer is anything you want! Aside from the seasoned and sautéed vegetables, you can stuff the tortillas with lots of fun toppings like guacamole, black beans, vegan sour cream, shredded cheese, avocado lime sauce, and more. Getting creative means the fajitas always turn out just the way you like (and even better than Chipotle).
The secret to my vegan mushroom fajitas is in the seasoning. A homemade fajita seasoning mix made from chili, cumin, paprika, garlic powder, onion powder, and a little cayenne is so easy to put together. Keep a batch ready at all times in your cupboard to easily flavor vegan taco meat and sautéed veggies on Taco Tuesday.
How to make vegetarian fajitas
Combine the fajita veggie seasonings in a small bowl and set it aside.
Saute the peppers, onions, and mushrooms in a large pan with some oil. After a minute, add the seasonings and saute until the veggies are slightly crisp and blackened.
Scoop the vegetables into flour or corn tortillas and serve with as many toppings as you like. Place some vegan sour cream on the side and enjoy!
Grilling instructions for vegetarian fajitas
If using an outdoor grill, grill the veggies in a cast iron skillet or on a grill topper so they don’t fall through the slats. Otherwise, an indoor grill pan works just as well!
Preheat the grill to medium heat and dress the veggies in some oil and the seasoning mix. Add them to the heated grill or grill pan and let them cook for a few minutes or until they’re slightly charred and crisp.
Oven instructions
Running low on time? Turn this into an easy fajita sheet pan meal instead! To roast the fajita vegetables in the oven, toss them in the oil and seasoning while the oven preheats to 400ºF. Place them on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through.
Vegetarian fajita toppings
This is the fun part! Customize your fajitas with some or all of these delicious vegan topping ideas:
- Guacamole
- Pico de gallo
- Salsa verde
- Black beans
- Pinto beans
- Vegan sour cream
- Nacho cheese sauce
- Pickled red onions
- Cilantro
- Red salsa
- Sliced radishes
- Shredded vegan cheese
- Avocado
- Sliced or pickled jalapenos
- Tomato chunks
And so much more!
Add-ins and substitutions
- Veggie add-ins – Saute some diced zucchini, cauliflower, corn, or broccoli along with the other fajita veggies.
- Portobello mushrooms – Swap the cremini mushrooms for sliced portobello’s to give the vegetarian fajitas a meatier texture.
- Bell peppers – Feel free to use any type of bell pepper you love or already have at home.
- Beans – Cook some black or pinto beans in the same pan for extra protein.
What goes well with vegetarian fajitas?
Fajitas can be filling on their own but I recommend having a few extras on the side to really round out the meal. Serve these loaded nachos or vegan queso with chips as an appetizer while the veggies are cooking. When it’s time to eat, serve these fajitas next to a big bowl of Mexican rice and beans and some cauliflower steaks for lots of flavor and nutrients.
More zesty Mexican-inspired vegetarian dinners
Vegetarian Fajitas
Ingredients
Seasoning Mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- tiny pinch cayenne pepper, optional
Fajita Veggies
- 2-3 tablespoons olive oil
- 1 large red bell pepper, seeded and sliced
- 1 large green bell pepper, seeded and sliced
- 1 large yellow bell pepper, seeded and sliced
- 1 medium red onion, sliced
- 8 ounce package cremini or button mushrooms, sliced
For Serving (choose any toppings you like)
- lime wedges
- corn or flour tortillas
- guacamole or sliced avocado
- pico de gallo or other salsa
- black beans
- Vegan Sour Cream
- Shreddable Vegan Mozzarella
Instructions
- In a small bowl, combine all spices/salt/pepper for the seasoning mix. Set aside.
- Heat the oil in a large cast iron pan over medium-high heat.
- Now add the peppers, onion and mushrooms and fry for about a minute, stirring frequently.
- Add the seasoning mix in and cook for about 5 minutes, stirring frequently. The veggies should be softened but still slightly crisp and blackened in some areas.
- Remove from heat and serve immediately in small tortillas with lime wedges and other toppings of choice.
Notes
- Nutritional information is an estimate only and was calculated only for the fajita veggies with seasoning mix. Additional toppings and tortillas will change this calculation.
- For oil free, simply use a few tablespoons of water as needed in the pan and leave out the oil.
- May use any color variations of peppers, such as 2 green and 1 red, orange or any other combination.
- For vegan chicken fajitas, use vegan chicken strips instead of mushrooms, such as Gardein brand strips.
- For gluten free, make sure to serve on corn tortillas instead of flour.
These were excellent fajitas! On Sunday I received your weekly menus, and this is he second day of great meals from you, following the white bean soup. I used the oven browning method, added zucchini, and served with refried beans, salsa, sour cream and cheese for the non vegans. Everyone loved them. Thanks, Nora for another great meal!
I’m glad to hear you are getting inspiration on what to cook from my newsletter! And happy you enjoyed this recipe and the white bean soup. Thank you!
Easy to make. Healthy too! Tasted just ok. Maybe because I had no “sour cream” to put on it and our guacamole was questionable.