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 Fajita Recipe
Fajitas have become one of my go-to orders at Mexican restaurants. I love when they come out sizzling!
However, you don’t need to wait for your next Mexican restaurant night out to enjoy a sizzling hot plate of the perfect fajita. Get ready to enjoy this dish from the comfort of your own kitchen – any time you want!
Making vegetarian fajitas is a great way to pack a ton of veggies into your meal. This dish is incredibly hearty and is a great way to use any extra veggies you have lying around the house.
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.
What to Put in Vegetarian Fajitas
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 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.
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.
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 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.
How to Cook Fajitas 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.
More Vegetarian Recipes
- Shawarma Tofu Salad
- Vegetarian Cornbread Stuffing
- Vegetarian Stuffed Peppers
- Buffalo Tofu Bowls
- Air Fryer Tofu
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Vegetarian Fajitas With Mushrooms
- 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
- pickled red onions
- cotija cheese
- fresh cilantro leaves
- 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.
These fajitas were wonderful! My whole family loved them!
These look so so good! I wouldn’t miss the chicken or beef in these. I love mushrooms too, and these look absolutely delicious. Thanks for the recipe!
these vegetarian fajitas are really delicious, the combination of these vegetables was very good
So much yumminess in these veggie fajitas! Perfect midweek meal.
omg I need these in my life!!!! I usually make fajitas with chicken but I don’t always have it around and this looks like such an incredible sub!!! also your photography is mouthwatering!
Such a tasty and flavorful meal thats easy to make. Perfect for my family’s meatless nights together.
I love the fact the marinade for these veggies includes Worcestershire sauce – it adds so much flavor to marinades and the mushrooms soak it right up. Thanks for a really delicious recipe.
I love having the option to make vegetarian fajitas, I’m not always in the mood for meat so this is a great substitute!
I never knew that information about what a fajita really is/where the name came from. Also, I am so excited to use this marinade on everything!
One of my favorite recipes. I’m typically a big meat eater, but I’m trying to drift away from that. This recipe is amazing!! I do not miss the meat for a second!!
These were finger looking good.
My friend came for dinner so I made these and we ate one and we were looking our fingers and saying how good they were.
We ate the second one and still couldn’t believe the exquisite taste,
and then we proceeded to have a third one and I just couldn’t get over how fabulous it was so I had a fourth one. It was still sooooo very yummy! I just can’t stop eating them !!!!
YOU HAVE TO EXPERIENCE IT FOR YOURSELF
AND MAKE SURE YOU LEAVE A COMMENT HOW GOOD IT WAS.
I’m gonna be making these every week
Wow, thank you so much Judy!