Veggie Fajitas Recipe
Enjoy incredibly delicious restaurant-style Vegetarian Fajitas with this bold and flavorful Veggie Fajita Recipe.
These easy vegetarian fajitas are great for Meatless Mondays, weeknight dinners, or a low key date night at home. Bonus: This recipe is also vegan-friendly!
If you’re looking for more mouthwatering Mexican-style recipes, try my Mexican sweet potatoes. If you want to add some meat to your dish, you can also try my slow cooker steak fajitas!
Vegetarian Fajitas
We all know the thrill of ordering fajitas at a restaurant and hearing them before we even see them! But did you know you can recreate that flavorful, sizzling fajita experience in your own kitchen?
This vegetarian version of fajitas takes bell peppers and onions and turns them into a fantastic meatless dish that will fill your kitchen with a fantastic aroma. Add mushrooms for a nice earthy flavor and you’ve got yourself filling, savory fajitas that are easy to make, less expensive than restaurant fajitas, and better for you on top of it all!
What Are Fajitas?
While many people think “fajitas” are a dish, it’s actually the cut of meat used in the dish, commonly carne asada or skirt steak. These are very tough cuts of meat, in this dish, they’re sliced against the grain and grilled. Nowadays the term “fajita” refers to any grilled meat cut into strips served with stripped peppers and onions.
Vegetarian Fajita Recipe Ingredients
Wet ingredients: for this dish, there will be a marinade so the recipe needs a few liquids. You’ll need Worcestershire sauce, lime juice, and olive oil.
Dry ingredients: while veggies pack tons of flavor you’ll also need a few teaspoons of taco seasoning and ground cumin.
Vegetables: since this dish is vegetarian, the most important part is obviously the veggies! The filling will be made up of portobello mushrooms, garlic, bell pepper, and red onion.
Optional ingredients: there are a ton of toppings and sides to serve with fajitas, some of my favorites are guacamole, pickled red onions, cotija, and of course fresh cilantro.
Tortillas: tortillas are a matter of preference, you can use either corn or flour tortillas for your fajitas. I recommend corn as it is the most authentic and delicious. You’ll need about 6 depending on the size.
Looking to add a quick protein to your fajitas? I highly recommend my Easy Blackened Shrimp Recipe. It comes together super quickly and tastes amazing. You can also serve this Chimichurri Steak and these Crispy Crockpot Carnitas with your veggie fajitas.
How to Make Veggie Fajitas
1. Make the marinade. Combine olive oil, Worcestershire sauce, lime juice, taco seasoning, cumin, and minced garlic.
2. Marinate the vegetables. Add sliced bell peppers, portobello mushrooms, and red onions to a large Ziploc bag with the marinade. Seal and shake until veggies are fully coated. Marinate at room temperature for 30 to 60 minutes, making sure to flip the bag halfway through.
3. Preheat the oven. Preheat the oven and arrange the marinated veggies in a single layer on a baking sheet. You might want to split your vegetables between two sheets so they don’t overlap too much. Bake for 20-25 minutes, until the mushrooms begin to brown.
4. Remove veggies and set the oven to broil. Remove the veggies from the oven and preheat the broiler to high. Place the veggies back in the oven about 3 inches from the heating element for 4 to 5 minutes until charred to your preference.
Serve with warm fajitas and your favorite toppings.
How to Cook this Veggie Fajitas Recipe on the Stove
I’m a huge fan of dumping ingredients into the oven and forgetting about them for a while. However, you can cut down on your cooking time by cooking your vegetarian fajitas in a large cast-iron pan. Using medium-high heat cook the vegetables for 10 to 12 minutes, stirring occasionally, until the veggies start to brown.
How to Cook Peppers and Onions For Fajitas
Luckily these are very quick-cooking veggies and are ready to be served with any dish in a snap. Toss your sliced veggies in a large skillet with olive oil and seasonings, until softened. However, you can also make use of the warm oven and roast your peppers.
Vegetarian Fajita Recipe Variations
Black Bean & Veggie Fajitas: I see this on the menu at Mexican restaurants all the time! These fajitas can be filled with of course with black beans but also asparagus, mushrooms, and the toppings of your choice.
Tofu Fajitas: If you opt for tofu, you’ll want to make sure to use extra-firm tofu for your vegetarian fajitas. My favorite way to enjoy tofu is to make it super crispy.
Cauliflower Fajitas: Cauliflower is a popular meat substitute in many vegetarian recipes, with a whole head of cauliflower you can make scrumptious vegetarian fajita filling. You’ll still be able to use this recipe whether you’re adding, or even subbing for, cauliflower.
What to serve with Mushroom Fajitas
The fun thing about serving fajitas is all the delicious sides that come along with it. For smooth and creamy sauces you can try cilantro-lime crema, or stick with classic guacamole. If you prefer sweeter toppings, try serving avocado mango salsa or add more veggies with some Mexican street corn dip.
To make these vegan fajitas, simply leave out the cotija and make vegan crema.
Veggie Fajitas Calories
This Mushroom Fajitas recipe makes enough to serve 2 people. If you are inviting guests, double or triple accordingly.
In total, the fajitas contain roughly 650 calories per serving if prepared as specified.
Veggie Fajita Recipe FAQs
Believe it or not, they are! Both bell peppers and mushrooms are included on the list of best foods to eat for anti-inflammatory purposes. Both are also full of antioxidants and various vitamins and minerals.
You’re not quite aiming for crunchy here. I recommend going for a slightly crisp exterior with a tender center. You want your veggies to have a bit of bite to them, but they shouldn’t be fully crunchy or full chewy.
More like this Veggie Fajita Recipe
- Shawarma Tofu Salad
- Vegetarian Cornbread Stuffing
- Vegetarian Stuffed Peppers
- Buffalo Tofu Bowls
- Air Fryer Tofu
- Air Fryer Steak Fajitas
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Mushroom Fajitas
Ingredients
- 1 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 lime, juice
- 4 teaspoons taco seasoning
- 1/2 teaspoon ground cumin
- 3 bell peppers, seeds removed and thinly sliced
- 4 large portobello mushrooms, gills removed and thinly sliced
- 1 small red onion, thinly sliced
- 6 medium sized corn or flour tortillas
Optional Toppings
- guacamole
- pickled red onions
- cotija cheese
- fresh cilantro leaves
Instructions
- Combine olive oil, Worcestershire sauce, minced garlic, lime juice, taco seasoning, and cumin.
- Add the sliced bell peppers, portobello mushrooms, and red onion to a large ziploc bag with the marinade. Zip to seal and shake until veggies are fully coated. Marinate at room temperature for 30-60 minutes, flipping the bag over halfway through.
- Preheat the oven to 450° F and arrange the marinated veggies in a single layer on a baking sheet. You might want to split them between two baking sheets. Bake for 20-25 minutes, until mushrooms begin to brown.
- Remove the veggies from the oven and preheat the broiler to high. Place the veggies back in the oven about 3 inches from the heating element for 4-5 minutes until charred to your liking.
- Serve with warm fajitas and desired toppings.
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