Vegetarian Fajitas are every bit as wonderful as the meaty version, and so easy! Healthy and flavorful, these fajita veggies are ready in under 20 minutes!
I’m here to tell you that fajita veggies don’t need meat to be satisfying.
I’m definitely not hating on meat eaters, but that pile of crisp tender marinated vegetables is calling my name, and I think I hear yours too. They want you to know that if you wrap them in a soft flour tortilla with a little avocado, cheese, and salsa (I used leftover oven roasted corn and black bean salsa) that all your (fajita) dreams will come true.
However you feel about vegetarian fajitas, I think we call all agree that this is one of the fastest recipes out there. Under 20 minutes? Ya got me.
I can never figure out exactly what size flour tortillas are supposed to be used for fajitas, but I’m gonna say medium large is a good choice here because then you only need to make one big one and don’t need to keep going back for more and more (because they’re that good).
What do you put in vegetarian fajitas?
Vegetarian fajitas are easy to make with any mixture of hearty veggies, some oil, and spices. Marinate the veggies, cook them quickly, and then stuff them inside a soft tortilla shell with cheese, avocado, and more.
This is seriously so easy, if you can use a knife and measure spices, you’re in!
These vegetarian fajitas can be customized! Here are a few ideas to get you started:
- Use whatever veggies you have on hand such as zucchini, cauliflower, or tomato
- Serve on corn tortillas for gluten-free fajitas
- Leave off the optional cheese and sour cream for vegan fajitas
- Stuff the cooked veggies into burritos, tacos, or on top of tostadas or nachos
More Mexican Recipes
- Chipotle Veggie Quesadillas
- Huevos Rancheros
- Sweet Potato Tacos
- Stacked Veggie Enchiladas
- Vegetarian Chipotle Enchiladas
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
- 1 large onion, peeled, halved, and sliced
- 1 red bell pepper, seeded and cut into strips
- 1 green bell pepper, seeded and cut into strips
- 1 head broccoli, cut into bite size pieces
- 8 ounces baby portobella mushrooms, sliced
- 1/3 cup olive oil
- 1.5 tablespoons chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper
- Flour tortillas
- Queso fresco, cotija, cheddar, or Monterey jack cheese
- Avocado, (optional)
- Lime juice, (optional)
- Cilantro, (optional)
- Sour Cream, (optional)
- In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms.
- In a glass measuring cup, combine the oil and spices. Pour over the vegetable mixture and stir well.
- Heat a large cast iron skillet or wok over medium high heat. Once hot, add the marinated vegetables and cook, stirring, until just tender, 5-7 minutes. Season with salt and pepper. Spoon into warmed tortillas and top with cheese, avocado, lime juice, cilantro, and sour cream if desired.