• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wendy Polisi
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
menu icon
go to homepage
  • Recipes
  • Lifestyle
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Lifestyle
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Diet » Vegetarian Recipes

    Quick Marinated Vegetarian Fajitas

    5 from 1 vote
    Posted July 29, 2023 (last updated August 28, 2023) by Wendy Polisi

    • Share804
    • Tweet
    • Yummly

    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe
    A photo of vegetarian fajitas in a skillet with a photo of the vegetables beneath it.

    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.

    Overhead photo of vegetarian fajitas on white plates garnished with cilantro.

    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

    Overhead photo of a cutting board with vegetables.
    Overhead photo of the ingredients for fajita marinade with a platter of vegetables behind it.
    • 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

    Recommended Tools

    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

    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.

    Photo of fajita marinade in a blender.
    Photo of marinade being poured over fajitas.
    Photo of a skillet with vegetarian fajitas being cooked.

    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.
    If you’ve tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Photo of vegetarian fajitas on a small white plate garnished with cilantro sitting on a white background.
    Print Recipe
    5 from 1 vote

    Quick Marinated Vegetarian Fajitas

    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. This recipe 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!
    Prep Time10 minutes mins
    Cook Time11 minutes mins
    Marinating Time30 minutes mins
    Total Time51 minutes mins
    Course: Main Course, Vegetarian Main Course
    Cuisine: Mexican
    Keyword: spicy, zesty
    Servings: 4
    Calories: 337kcal
    Author: Wendy Polisi

    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
    US Customary - Metric

    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

    Calories: 337kcal | Carbohydrates: 37g | Protein: 7g | Fat: 19g | Saturated Fat: 2g | Sodium: 44mg | Potassium: 680mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3285IU | Vitamin C: 131.3mg | Calcium: 71mg | Iron: 2mg

    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.

    Filed Under:

    Game Day RecipesGluten Free RecipesMain Dish RecipesSkilletVegetarian Recipes

    More Vegetarian Recipes

    • Overhead square photo of a bread machine monkey bread on a cake stand with a bite being pulled from it.
      Bread Machine Monkey Bread
    • Square overhead photo of a kale pomegranate salad in a shallow white dish with a serving spoon next to it.
      Kale Pomegranate Salad with Goat Cheese
    • Square side photo of air fryer biscuits on a white surface.
      25-Minute Homemade Air Fryer Biscuits
    • Overhead photo of yukon gold mashed potatoes on a light blue bowl.
      25-Minute Yukon Gold Mashed Potatoes

    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    Reader Interactions

    Leave a Comment & Rate this Recipe Cancel reply

    Your support means the world to me! If you loved this recipe, I would be grateful if you left a star rating while leaving a comment. Star ratings go a long way in helping other food enthusiasts discover and enjoy my recipes online.

    Thank you!
    Wendy

    Your email address will not be published. Required fields are marked *

    Rating




    Primary Sidebar

    Favorites

    • Close up photo of a spoonful of Spanish Cauliflower Rice resting in a bowl of keto rice.
      25-Minute Spanish Cauliflower Rice
    • Close up photo of a bread machine dinner roll on a cooling rack with other rolls behind it.
      Fluffy and Tender Bread Machine Dinner Rolls
    • Square side photo of gluten free vegetarian lasagna.
      Gluten Free Vegetarian Lasagna
    • Square overhead photo of an aqua bowl with tahini pastas garnished with scallions and sesame seeds.
      15-Minute Sesame Tahini Pasta
    • Square close up photo of a crispy quinoa salad with pomegranate and sweet potato.
      Sweet Potato Pomegranate Salad with Crispy Quinoa
    • Square close up photo of a thai chicken salad on a white plate.
      Thai Chicken Salad Recipe

    Family, Food and Fun!

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Affiliate Disclosure
    • Terms of Service
    • About
    • Web Stories

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.