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Finger-Licking Veggie Fajitas

This quick and easy veggie fajitas recipe is a life saver! They are loaded with plant-based protein and make a satisfying dinner meal that you can make in under 30 minutes with a handful of simple ingredients.

Vegetarian fajitas in a pan.

These fajitas are so good they deserve your attention. The recipe is approved by carnivores and will satisfy the whole family. Portobello mushrooms give these fajitas meaty texture and savory flavor that makes them a great meat alternative.

A base of peppers and onions is supplemented with portobello mushrooms, quick homemade guacamole, black beans and your favorite Mexican garnishes. They are so good with vegan Mexican chopped salad and pico de gallo 😉

This vegan fajita recipe is easily customizable with a lot of delicious options.

Vegan fajitas on a tortilla.

Why Make Veggie Fajitas

  • delicious
  • easy
  • quick (ready in less than 30 minutes)
  • vegan (and vegetarian)
  • gluten free (if you use corn tortillas)
  • packed with colorful veggies and plant-based protein
  • easily customizable
  • perfect for meal prep
  • satisfying
  • hearty
  • flavorful
  • made with simple ingredients
  • carnivore-approved

These fajitas are truly great and I hope you give this recipe a try! This Tex Mex favorite makes for a healthy and simple vegan dinner meal that everybody will enjoy, even meat-lovers! These vegetarian fajitas are great for incorporating more easy and quick plant-based meals to your weeknight dinner rotation.

Hand holding vegan fajitas wrapped in a wheat tortilla.

Ingredients

Fajitas:

  • red, green and yellow bell peppers
  • portobello mushrooms
  • red onion
  • olive oil

Ingredients for vegan fajitas.

Fajita seasoning:

  • chili pepper
  • smoked paprika
  • ground garlic
  • dried oregano
  • ground coriander
  • ground cumin
  • black pepper
  • salt

Garnishes:

  • quick guacamole
  • salsa
  • fresh cilantro
  • limes
  • vegan sour cream

How to Make Vegan Fajitas

A quick overview of how to make these recipe is in this veggie fajita story.

Prep the veggies

Preheat the oven to 400 F or 200 C. Cut bell peppers, onion and portobello mushrooms in long thin strips.

Cut peppers, onions and mushrooms on a cutting board

Make fajita seasoning

You can skip this step if you are using store-bought fajita seasoning. Use 2 tbsp fajita seasoning for this recipe.

In a bowl combine chili powder, smoked paprika, ground garlic, dried oregano, coriander, cumin, black pepper and salt. Stir to combine.

Just like homemade taco seasoning, you can also make the fajita seasoning in advance. Double or triple the recipe and store it in a jar, so that it’s ready to use.

Fajita seasoning in a bowl.

Roast fajitas

Transfer cut veggies to the heat-proof pan (I used a cast iron pan). Mix with the seasoning and olive oil. Roast for 20-25 minutes until the veggies are charred. Alternatively, broil for 10 minutes.

Cut veggies in a frying pan.

Make quick guacamole

Half and pit an avocado. In a medium bowl, mash it with a fork and add ground garlic, juice of one lime and season with salt.

Quick avocado guacamole in a bowl.

Warm black beans

Drain a can of black beans. Transfer them to a bowl and microwave for 1 minute. Alternatively, warm them in a pot or skillet with a bit of liquid.

Warm tortillas

Wrap tortillas in aluminum foil and put them in the oven for 5 minutes, or microwave tortillas on a plate for about 20 seconds.

Assemble fajitas

Assemble veggie fajitas. Smear guacamole, add black beans, roasted peppers, mushrooms and onions. Top with vegan sour cream, salsa and fresh cilantro. Alternatively, use other toppings like pico de gallo or chipotle corn salsa.

vegan fajitas in the making.

Serve Veggie Fajitas

Serve these fajitas with a side of quinoa, rice or cauliflower rice, or chips with salsa and guacamole. Another great option would be this colorful vegan Mexican chopped salad.

Top Tips

  • These vegan fajita recipe makes a healthy and satisfying weeknight dinner meal for the whole family that you can make in under 30 minutes with simple ingredients.
  • The recipe is easily customizable and is perfect for meal prep. Make the fajita seasoning in advance and pre-cut the veggies.
  • Serve these veggie fajitas with a side of quinoa, rice, cauliflower rice, vegan Mexican chopped salad, chips with salsa and guacamole.

Tossing veggies in a pan.

Recipe Variations

  • Use 2 tbsp of store-bough fajita seasoning if you are short in time.
  • Instead of quick guacamole, you can use mashed or diced avocado, or store-bought guacamole.
  • You can use any kind (and color) of bell pepper you have on hand.
  • To make the recipe even quicker, broil the veggies for 10 minutes instead of roasting them.
  • Use canned refried beans instead of canned black beans if you prefer. Alternatively, swap them for white, kidney or pinto beans.
  • Choose your favorite toppings for these fajitas like vegan sour cream, salsa, fresh cilantro, pico de gallo or chipotle corn salsa.

Closeup vegan fajitas with garnishes.

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5 from 1 vote

Finger-Licking Veggie Fajitas

This quick and easy veggie fajitas recipe is a life saver! They are loaded with plant-based protein and make a satisfying dinner meal that you can make in under 30 minutes with a handful of simple ingredients.
 
Course Main Dish
Cuisine Mexican, tex mex
Keyword vegan fajita recipe, vegan fajitas, vegetarian fajita recipe, vegetarian fajitas, veggie fajita recipe, veggie fajitas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 269kcal
$5

Ingredients

  • 4 tortillas corn or wheat tortillas
  • 1 14 oz or 400 g can black beans or refried beans

Fajitas

  • 1 red, green and yellow bell peppers
  • 4 portobello mushrooms
  • 1 red onion
  • 1 tbsp olive oil

Fajita seasoning

  • 1 tsp chili pepper
  • 1 tsp smoked paprika
  • 1 tsp ground garlic
  • 1 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp salt

Quick guacamole

  • 2 avocados
  • 1 tsp ground garlic
  • juice of 1 lime
  • 1/2 tsp salt

Garnishes

  • salsa
  • fresh cilantro
  • vegan sour cream

Instructions

Prep the veggies

  • Preheat the oven to 400 F or 200 C. Cut bell peppers, onion and portobello mushrooms in long thin strips.

Make fajita seasoning

  • You can skip this step if you are using store-bought fajita seasoning. Use 2 tbsp fajita seasoning for this recipe. In a bowl combine chili powder, smoked paprika, ground garlic, dried oregano, coriander, cumin, black pepper and salt. Stir to combine.

Roast fajitas

  • Transfer cut veggies to the heat-proof pan. Mix with the seasoning and olive oil. Roast for 20-25 minutes until the veggies are charred. Alternatively, broil for 10 minutes.

Make quick guacamole

  • Half and pit avocados. In a medium bowl, mash them with a fork and add ground garlic, juice of one lime and season with salt.

Warm black beans

  • Drain a can of black beans. Transfer them to a bowl and microwave for 1 minute. Alternatively, warm them in a pot or skillet with a bit of liquid.

Warm tortillas

  • Wrap tortillas in aluminum foil and put them in the oven for 5 minutes, or microwave tortillas on a plate for about 20 seconds.

Assemble fajitas

  • Assemble veggie fajitas. Smear guacamole, add black beans, roasted peppers, mushrooms and onions. Top with vegan sour cream, salsa and fresh cilantro. Alternatively, use other toppings like pico de gallo or chipotle corn salsa.

Notes

Top Tips

  • These vegan fajita recipe makes a healthy and satisfying weeknight dinner meal for the whole family that you can make in under 30 minutes with simple ingredients.
  • The recipe is easily customizable and is perfect for meal prep. Make the fajita seasoning in advance and pre-cut the veggies.
  • Serve these veggie fajitas with a side of quinoa, rice, cauliflower rice, vegan Mexican chopped salad, chips with salsa and guacamole.

Recipe Variations

  • Use 2 tbsp of store-bough fajita seasoning if you are short in time.
  • Instead of quick guacamole, you can use mashed or diced avocado, or store-bought guacamole.
  • You can use any kind (and color) of bell pepper you have on hand.
  • To make the recipe even quicker, broil the veggies for 10 minutes instead of roasting them.
  • Use canned refried beans instead of canned black beans if you prefer. Alternatively, swap them for white, kidney or pinto beans.
  • Choose your favorite toppings for these fajitas like vegan sour cream, salsa, fresh cilantro, pico de gallo or chipotle corn salsa.

Equipment

cast iron skillet
chef's knife
cutting board
medium bowl
rubber spatula

Nutrition

Calories: 269kcal | Carbohydrates: 24g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 39mg | Potassium: 1072mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3202IU | Vitamin C: 127mg | Calcium: 44mg | Iron: 2mg
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!
Veggie Fajitas Pinterest Image.
Recipe Rating




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About Elena Szeliga

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Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

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