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    Home » Vegetarian Recipes

    Fajita Veggies

    Lindsay Moe

    20089 shares
    pinterest image for vegetarian fajitas

    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
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    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.

    an open faced vegetarian fajita

    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

    1. Prep the veggies – In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms.
    2. Marinate the veggies – In a glass measuring cup, combine the oil and spices. Pour over the vegetable mixture and stir well.
    3. 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.
    4. Serve – Spoon into warmed tortillas and top with cheese, avocado, lime juice, cilantro, and sour cream if desired.
    cooked fajita veggies in a pan

    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

    More Mexican Recipes

    • Chipotle Veggie Quesadillas
    • Huevos Rancheros
    • Sweet Potato Tacos
    • Stacked Veggie Enchiladas
    • Vegetarian Chipotle Enchiladas
    • Roasted Veggie Tostadas
    • Southwest Veggie Breakfast Skillet
    • Grilled Bean and Cheese Burritos
    • Slow Cooker Quinoa Enchilada Casserole
    vegetarian fajitas

    If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

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

    Fajita Veggies

    Vegetarian fajita veggies made with mushrooms, broccoli, onions, and peppers!
    3.73 from 11 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 7 minutes
    Total Time: 17 minutes
    Servings: 8
    Calories: 131kcal
    Author: Lindsay Moe

    Ingredients

    • 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 portobello mushrooms, sliced
    • ⅓ cup olive oil
    • 1.5 tablespoons chili powder
    • ¾ teaspoon cumin
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon paprika
    • Salt and freshly ground black pepper
    • Flour tortillas, (optional)
    • Queso fresco, cotija, cheddar, or Monterey jack cheese (optional)
    • Avocado, (optional)
    • Lime juice, (optional)
    • Cilantro, (optional)
    • Sour Cream, (optional)

    Instructions

    • 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.

    Notes

    Nutrition information is for cooked veggies without tortillas or toppings.

    Nutrition

    Calories: 131kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1501IU | Vitamin C: 100mg | Calcium: 52mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    1. Gillian from the haas machine says

      June 28, 2013 at 12:35 pm

      Never thought to stick broccoli in fajitas! So creative!

      Reply
    2. Jesse says

      June 28, 2013 at 11:53 pm

      I like broccoli, but not their inclusion to these. Otherwise, awesome.

      Reply
    3. James says

      November 19, 2021 at 10:04 pm

      2 stars
      Edible, but the farthest thing from flavorful. Would not make again.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    20089 shares