Whip up these vibrant Vegetarian Fajitas in no time! This effortless recipe takes humble veggies like onions, peppers, mushrooms, and zucchini and transforms them into a zesty feast. With minimal hands-on prep and a lively marinade, these fajitas offer a mouthful of texture and flavor in each bite. Perfect for a quick weeknight meal or using up those end-of-week vegetables - feel free to mix it up with whatever you have on hand! Let's dive into how to create this vegetarian delight that could easily become your new favorite go-to.
Today, we're taking a flavorful detour to the vibrant world of Mexican-inspired cuisine with our tantalizing veg fajitas.
This dish is a delightful medley of fresh, crunchy vegetables tossed in a zesty marinade, all wrapped up in a warm, soft tortilla.
It's a testament to the fact that vegetarian dishes can be just as hearty and flavorsome as their meaty counterparts. Bursting with color and texture, these fajitas are not only a feast for your taste buds but also a visual treat!
In this recipe, we're using a selection of bell peppers, onions, mushrooms, and zucchini - but the beauty of any veggie fajitas recipe lies in its versatility.
Feel free to toss in any vegetables you have on hand.
The secret is in the marinade - a blend of spices that brings out the flavor of the vegetables, making each bite a celebration of taste.
Perfect for a quick weeknight dinner or a casual gathering with friends, these fajitas are sure to impress. So, tie on your apron, and let me show you how to cook fajita veggies so good that the whole family will love them.
Ingredients
- Oil: Avocado oil is my go-to oil for high-heat cooking.
- Lime Juice: Fresh lime juice is best. For an extra punch of flavor, zest the lime before you juice it.
- Seasonings: A blend of chili powder, garlic powder, smoked paprika cumin, salt, and pepper adds the much-loved fajitas flavor. Onion powder is another great option. In a hurry? Substitute a packet of taco or fajita seasoning.
- Vegetables: I used red onion, bell peppers, mushrooms, zucchini, and garlic, but feel free to play with this and use what you have on hand.
- Tortillas: I used white corn tortillas, but you can use yellow corn or flour tortillas if you like. A lettuce wrap is another great option.
- For Topping: Use traditional fajita fixings: avocado, guacamole, salsa, hot sauce, sour cream, and cheese are all great options.
Mix It Up!
- Add one minced chipotle chili pepper and one tablespoon of adobo sauce to the marinade for a kick of heat.
- I used corn tortillas to keep it gluten-free, but you can use whatever tortillas you prefer.
- To add sweetness, add two teaspoons of your preferred sweetener to the marinade.
- Skip the avocado or guacamole and instead serve with Mango Avocado Salsa.
- You can add black beans, garbanzo beans, or quinoa to your tortillas for an extra kick of protein.
What Do You Serve With Vegetable Fajitas?
- Lime rice, Mexican Quinoa or Spanish Cauliflower Rice all make great sides.
- Rainbow Citrus Slaw is an unexpected option that is ridiculously good.
- Slow Cooker Black Beans make a fabulous side, and work well in the fajitas too.
Frequently Asked Questions
How Do You Make Vegan Fajitas?
This meatless fajita recipe is already vegan! Just change what you serve with the veggies. Make sure your tortillas are vegan (most are), and either omit the cheese, or use vegan cheese.
Serve with Cashew Sour Cream in place of the Sour Cream, or use purchased vegan sour cream.
Can You Make This Vegetarian Fajitas Recipe on a Sheet Pan?
Making sheet pan vegetarian fajitas is so easy! All you need to do is line a baking sheet with parchment paper. Preheat your oven to 400 degrees.
Prepare the recipe through step 3. Place the drained vegetables in a single layer on a baking sheet.
Cook for 15 minutes. Stir and cook for 5 to 10 minutes longer, until the vegetables are tender.
What Veggies are Good for a Vegetable Fajitas Recipe?
- Onions
- Green, Red, or Yellow Bell Peppers
- Mushrooms
- Zucchini
- Cauliflower
- Broccoli
- Corn
- Carrots
- Sweet Potatoes
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- Mixing Bowl (small)
- Shallow Dish for Marinating (I used a baking pan)
- Large Skillet (Cast Iron Skillets are also great for fajitas!)
- Small Skillet
Storage
Store leftover vegetarian fajita filling in a sealed container in the refrigerator for up to four days.
Meal Prep Tips
- Double the recipe and separate it into individual containers. Add the fixings on the side in small containers, and you have a grab and go meal that will last for three or four days.
- If you are short on time, buy pre-cut vegetables.
- Alternatively, the vegetables may be chopped up to two days in advance.
How to Make Veggie Fajitas
First, start by gathering your ingredients and chopping all the vegetables.
Combine the vegetable fajita seasoning ingredients in a small bowl or in a blender until combined.
Transfer the vegetables to a shallow dish and pour the marinade over them.
Marinate for at least 30 minutes or up to 2 hours.
Drain.
Heat the avocado oil in a large skillet over medium-high heat.
Add the peppers and onions and cook, stirring often, for about 6 minutes.
Add the mushrooms and zucchini. Cook the veggies until they are tender, about another 5 minutes.
Heat the tortillas in a small dry skillet.
Serve the vegetables in warm tortillas with the desired toppings.
You May Also Like
- Sheet Pan Chicken Fajitas are the ultimate easy weeknight meal. This is a kid-friendly recipe that you will turn to again and again.
- Slow Cooker Beef Fajitas are one of those recipes that I like to double so that I have enough to re-purpose the meat the next day.
- Vegetarian Paella is a healthy, satisfying and fun meal that even kids love!
- Vegetarian Stuffed Mushrooms are a crazy good appetizer that you can easily make ahead.
Quick Marinated Vegetarian Fajitas
Ingredients
Marinade
- ¼ cup avocado oil
- 1 lime juiced
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and Pepper to Taste
Vegetables
- 1 tablespoon avocado oil
- 1 large red onion sliced
- 3 bell peppers any color, seeded and cut into strips
- 8 ounces mushrooms sliced
- 1 zucchini cut into matchsticks
- 2 cloves garlic minced
For Serving
- 8 Corn Tortillas
- Avocado or Guacamole
- Salsa or Hot Sauce
- Sour Cream
- Cheese
Instructions
- In a small bowl combine avocado oil, lime juice, chili powder, garlic powder, smoked paprika, cumin, salt and pepper. Whisk to combine.
- Place mushrooms, onions, peppers, zucchini and garlic in a shallow dish. Pour marinade over the vegetables and let marinade for 30 minutes and up to 2 hours.
- Heat the oil in a skillet to medium-high heat. Drain the vegetables.
- Add the onion and peppers to the pan and cook, stirring often, for 6 minutes.
- Add mushrooms and zucchini and cook for 5 more minutes.
- Meanwhile, while the vegetables are cooking heat another skillet over medium-high heat. Heat tortillas in the skillet until warmed through, about 2 minutes per side.
- To serve, add vegetables to the tortillas and top with avocado, salsa, sour cream, and cheese.
Nutrition
More Vegetarian Mexican Recipes
- Vegetarian Quesadillas are a simple 20 minute meal that never fails to satisfy!
- Mexican Stuffed Sweet Potatoes are healthy and filling meal packed with flavors you love.
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