Fajita Veggies can be used to make vegetarian fajitas, but are a must have for any kind of fajitas! They’re so easy to make, healthy and flavorful, and ready in under 20 minutes!

vegetarian fajitas on a wood platter with avocado, a bowl of veggies, and a glass of beer

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I’m here to tell you that fajita veggies don’t need meat to be satisfying, this vegetarian recipe is for everyone!

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).

Sliced onions, peppers, mushrooms, and broccoli

What are fajita veggies?

The best fajita veggies 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!

Ingredients

Onions
Green bell pepper
Red bell pepper
Mushrooms
Broccoli

a bowl of fajita veggies marinated in homemade fajita seasoning

How to cut fajita veggies

Try to cut all your vegetables to roughly the same size so they’ll cook in the same amount of time. Here’s how I cut my vegetables for fajitas:

Onions – Remove both ends as well as the outer layer, then cut in half vertically. Lay each half flat side down, and cut slices going the long way, not as a cross section.
Peppers – Remove the top, bottom, seeds, and ribs. Cut in half if you didn’t already, and cut vertical slices similar in size to the onions.
Mushrooms – Cut vertical slices, I usually get about four slices per mini portobello.
Broccoli – Cut the head into quarters, then cut off the big stem. Cut into bite size florets.

What to put in homemade fajita seasoning

Chili powder
Cumin
Garlic powder
Onion powder
Paprika
Salt
Pepper

How to cook fajita veggies

Prep the veggies – In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms.
Marinate the veggies – In a glass measuring cup, combine the oil and spices. Pour over the vegetable mixture and stir well.
Cook the veggies – Heat a large cast iron skillet (affiliate link) 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.
Serve – Spoon into warmed tortillas and top with cheese, avocado, lime juice, cilantro, and sour cream if desired.

Tips for customizing fajita veggies:

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