• 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 » Gluten Free Recipes

    Vegetarian Fajitas

    No ratings yet
    Posted September 3, 2021 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.

    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!

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

    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

    • 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 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

    How Do You Make Vegan Fajitas?


    Omit the cheese or substitute vegan cheese. Serve with Cashew Sour Cream in place of the Sour Cream

    How Do You Make Sheet Pan Veggie Fajitas?


    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.

    How Do You Make Low Carbohydrate Veggie Fajitas?


    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.

    What Goes in Vegetarian Fajitas?


    Red Onion
    Green, Red, and/or Yellow Bell Peppers
    Mushrooms - Portobello Mushrooms, Cremini or White Mushrooms work great.
    Zucchini
    Garlic
    Tortillas
    Vegetable Marinade
    Other Ideas
    Cauliflower
    Broccoli
    Corn
    Sweet Potatoes
    Carrots
    Black Beans
    Fresh Cilantro

    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

    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 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.

    • 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
    No ratings yet

    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 mins
    Cook Time11 mins
    Marinading Time30 mins
    Total Time21 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 RecipesVegetarian Recipes

    More Gluten Free Recipes

    • Square photo of two ramekins with a quinoa egg bake in them.
      Quinoa Egg Bake
    • Photo of a white plate with quinoa balls lined up on it.
      Spicy Pesto Quinoa Balls
    • Gluten Free Chicken Stroganoff
    • Square photo of a protein power bar on a white background with a stack of power bars behind it.
      Protein Power Bars - Real Food Protein Bars

    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 Reply Cancel reply

    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.
      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.
      Tahini Pasta
    • Square close up photo of a crispy quinoa salad with pomegranate and sweet potato.
      Crispy Quinoa Salad with Pomegranate and Sweet Potato
    • 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.