These easy Vegetarian Fajitas are made with onion, peppers, mushrooms, and zucchini seasoned in a zesty marinade. This flavor-packed meal has very little hands-on prep time making it perfect for a speedy weeknight meal. It just may become one of your favorite ways to use up your vegetables at the end of the week - feel free to get creative and use what you have on hand!
I was in my teens when I had fajitas for the first time.
It was love at first bite.
Something about sharing a smoking skillet with sizzling vegetables and meat felt like an experience to me. Plus, all the delicious tex-mex flavors.
I can't decide what I love more - how simple these veggie fajitas are to make or how delicious they are.
I do know one thing - this is the best vegetarian fajita recipe I have tried!
They are as easy to make as chopping some veggies, marinating them, and throwing them in a skillet. This recipe is perfect for Meatless Monday, or any time you are looking for a veg-packed meal.
Ingredients for Making Vegetarian Fajita Recipe
- 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 coconut sugar 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
Omit the cheese or substitute vegan cheese. Serve with Cashew Sour Cream in place of the Sour Cream
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.
Skip the tortilla and use a lettuce wrap or serve the vegetables over a bed of lettuce. Alternatively, you can use a low-carb tortilla.
Green, Red, and/or Yellow Bell Peppers
Mushrooms - Portobello Mushrooms, Cremini or White Mushrooms work great.
Tools Needed to Make This Veggie Fajita Recipe
As an Amazon Associate, I Earn from Qualifying Sales
- Mixing Bowl (small)
- Shallow Dish for Marinating (I used a baking pan)
- Large Skillet (Cast Iron Skillets are also great for fajitas!)
- Small Skillet
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 Vegetarian Fajitas
First, start by gathering your ingredients and chopping all the vegetables.
Combine the marinade 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.
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.
- 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
- 8 Corn Tortillas
- Avocado or Guacamole
- Salsa or Hot Sauce
- Sour Cream
- 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.