vegetarian fajitas

Vegetarian Fajitas

Vegetarian fajitas made with mushrooms, broccoli, onions, peppers, and more!
Course Main Course
Cuisine Mexican
Keyword vegetarian fajita recipe, vegetarian fajitas, veggie fajitas
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 8
Calories 131kcal
Author Lindsay Moe


  • 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.



Nutrition information is for cooked veggies without tortillas or toppings.


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