Loaded with peppers, onions, and mushrooms, these Veggie Fajitas comes together in less than 30 minutes for a light and flavorful meal that satisfies vegetarians and meat-eaters alike!
Easy & Flavorful Veggie Fajitas
Of my many vegetarian recipes, this Vegetarian Fajitas recipe ranks up there as a favorite–for me, my family, AND readers! And it is easy to see why!
With caramelized onions, slightly charred peppers, earthy mushrooms, and bold fajita seasoning, these Veggie Fajitas come together in under 30 minutes to deliver a knockout dinner
Paired with a side of Instant Pot refried beans, and a refreshing pina colada smoothie, you have yourself one delicious, easy, affordable, healthy meal.
Happy Cooking! xo Kristen
Notes on Ingredients
- Peppers: For the best flavor, opt for at least one sweet bell pepper, such as an orange pepper, red pepper, or yellow pepper. Green bell peppers add a fresh flavor, but should not be used alone, or the flavor will not be as complex and enjoyable.
- Onions: A regular yellow onion or sweet onion, like a Vidalia onion, are both great options for fajitas. They both caramelize beautifully and lend the fajitas delicious flavor.
- Portobello Mushrooms: Portobello mushrooms give these fajitas texture and meatiness and make them feel more substantial. I don’t remove the gills from the mushrooms, as I like the meaty taste it gives these fajitas. But if the texture bothers you, by all means, scrape the gills from the mushrooms before slicing and adding them to the skillet.
- Fajita Seasoning: I use a blend of cumin, smoked paprika, onion powder, salt, and pepper to replicate the flavors in fajita seasoning. Feel free to use regular paprika if you don’t have smoked paprika on hand.
- Limes: The zest and juice of the lime bring these fajitas to life. It is a game-changer when it comes to flavor in fajitas.
- For Serving: Serve on tortillas with toppings of choice. Diced avocado, diced tomatoes, diced onions, shredded cheese, minced cilantro, guacamole, and/or sour cream are all great options.
How to Make Veggie Fajitas
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Saute the Peppers and Onions. The peppers and onions need longer to cook than the portobello mushrooms, so you want to begin this recipe by sautéing them together in a bit of oil until softened and starting to caramelize.
- Add Mushrooms. Once the onions and peppers have become softened, it is time to add in the portobello mushrooms. Add them to the skillet along with the minced garlic and dried spices and saute until the mushrooms are softened and the peppers and onions are fully caramelized.
- Season. To really take the flavor of these fajitas over the top, add in the zest and juice of a lime. You also want to take a quick taste at this point to see if you need to adjust the seasonings.
- Serve. The best way to serve this veggie fajita mixture in my opinion is in warmed tortillas with sliced avocado for a creamy, rich finish. Of course, you can opt to add shredded cheese, sour cream, or even pickled jalapenos if desired.
Kristen’s Key Tips for Veggie Fajitas
- Cut everything into strips. You want your vegetables to run the length of the tortilla, so it is crucial to cut your peppers, onions, and mushrooms into thin, long strips. This allows the vegetables to have more contact with the skillet, meaning more opportunity for char and flavor.
- Use the right pan. Cast Iron skillets are best for authentic fajitas. The char that is achieved on the peppers and onions in a cast-iron skillet is hard to beat. However, you can use a nonstick skillet if that is all you have. Just be sure your pan is heated fully before adding your peppers and onions. This will let your vegetables caramelize on the outside, while still maintaining some of their crispness.
- Serve with a slotted spoon. Even though most of the liquid will evaporate as the vegetables cook, there may be some residual liquid in the pan. And while that juice is flavorful, that same juice could make your tortillas soggy–and no one likes soggy tortillas!
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- ½ tablespoon extra virgin olive oil, see note for oil free version
- 1 large yellow onion, thinly sliced
- 2 medium bell peppers, seeded and thinly sliced
- 1 clove garlic, minced
- 2 large portobello mushrooms, sliced into ½-inch slices
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- 1 medium lime, zest and juice
- minced cilantro, optional
- tortillas, avocado, cheese, sour cream, tomatoes, etc, for serving
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Portobello Mushrooms: Simply wipe the mushrooms down with a damp towel or paper towel to remove the dirt and then slice. I don’t remove the gills from the mushrooms, as I like the meaty taste it gives these fajitas. But if the texture bothers you, by all means, scrape the gills from the mushrooms before slicing them.
Oil-Free Option: To keep these plant-based fajitas oil-free, saute the vegetables using vegetable broth instead of oil. Start by placing 2 tablespoons of broth in the skillet and heating the broth until sizzling. Add in the onions and peppers and proceed with the recipe, adding more stock as needed. Watch closely to not burn the vegetables.
Leftovers: Store leftover fajita mixture in an airtight container for up to 4 days in the refrigerator. It is best to reheat the mixture in a dry, hot skillet so the vegetables do not become soggy, as they would if heated in the microwave.
Calories: 63kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 299mgPotassium: 336mgFiber: 3gSugar: 5gVitamin A: 1986IUVitamin C: 83mgCalcium: 16mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2020 but updated in 2025.