Veggie fajitas are a delicious, vibrant, and easy-to-make meal that’s packed with fresh vegetables and bold flavors. Whether you’re looking for a quick weeknight dinner or a fun meal to share, these fajitas offer a satisfying and wholesome option without sacrificing taste.
Why You’ll Love This Recipe
These veggie fajitas are loaded with colorful bell peppers, onions, and meaty mushrooms, making them a flavorful and hearty alternative to traditional fajitas. Mushrooms like oyster or portobello add a rich umami depth that enhances every bite.
This recipe is also highly customizable, allowing you to mix and match your favorite veggies. Plus, you can cook them either on the stovetop or in the oven for an effortless and hands-off approach.
Serve them in warm tortillas with your favorite toppings, and you have a meal that’s both nutritious and satisfying.
Ingredients You’ll Need
- 2 portobello mushrooms (or 1 1/2 cups oyster mushrooms), sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Juice of 1 lime
- 8 small flour or corn tortillas
- Optional toppings: guacamole, salsa, vegan sour cream, avocado slices
How to Prepare Veggie Fajitas
Stovetop Method
Heat a large skillet over medium-high heat. Add olive oil, followed by the sliced mushrooms. Cook for about 3–4 minutes until they start to soften and release their moisture. Next, add the sliced bell peppers and onions, stirring occasionally to ensure even cooking.
Sprinkle the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper over the vegetables. Stir well, allowing the spices to coat everything evenly.
Continue cooking for another 5–7 minutes until the peppers are tender-crisp and slightly charred around the edges. Squeeze fresh lime juice over the mixture and give everything a final toss before removing from the heat.
Baking Method
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the sliced mushrooms, bell peppers, and onions evenly on the tray. Drizzle with olive oil, then sprinkle all the seasonings on top. Toss everything together to ensure an even coating.
Bake for 20–25 minutes, stirring halfway through to ensure even roasting. The vegetables should be tender with slightly caramelized edges when done. Remove from the oven and squeeze fresh lime juice over the roasted veggies before serving.
Serving Suggestions
Warm the tortillas in a dry skillet or over an open flame for a few seconds on each side. Fill each tortilla with a generous portion of the sautéed or roasted veggies, then top with fresh cilantro and your choice of toppings like guacamole, salsa, or avocado slices.
For a low-carb option, serve the fajita veggies over a bed of lettuce or cauliflower rice. You can also add a side of black beans or refried beans for extra protein and texture.
Storage and Reheating Tips
Store leftover fajita veggies in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat for a few minutes or microwave them in short intervals until heated through.
Frequently Asked Questions
Can I use different mushrooms? Yes! While portobello and oyster mushrooms work wonderfully, you can also use cremini, shiitake, or button mushrooms for a similar effect.
Can I make these fajitas ahead of time? Absolutely! You can prep the veggies and store them in the fridge until ready to cook. The baked version also reheats well, making it great for meal prep.
Can I make this dish spicier? Yes! Add a pinch of cayenne pepper or a few sliced jalapeños for extra heat.
Final Thoughts
These veggie fajitas are the perfect balance of smoky, spicy, and savory flavors, all wrapped in a warm tortilla. Whether you sauté them on the stovetop or bake them in the oven, they make an easy and delicious plant-based meal that everyone will love.
