Easy Vegetarian Fajitas Recipe (20 minutes)

4 filled fajitas on cutting board with condiments f


This is an easy, quick and yummy vegetarian fajita recipe. In about 20 minutes, you can be sitting down to a delicious, satisfying, assemble-your-own fajita feast with your favorite toppings.

We start with the basics – peppers, onions, fajita seasonings and flour tortillas – then bring it over the top with extra veggies and toppings.

4 filled fajitas on cutting board with condiments f

What is a fajita?

A fajita is Tex-Mex cuisine traditionally made with thinly sliced peppers, onions and beef – all usually grilled. They are typically wrapped in a soft flour tortilla (which actually makes them a taco – I know, confusing).

The usual seasonings are chili powder, garlic powder, onion powder, cumin, paprika, salt and pepper.

A taco is very similar but there are a few differences. Tacos are any protein wrapped in a tortilla (fajitas don’t have to be in a tortilla). They are served in hard or soft shell corn tortillas. The toppings are typically lettuce, tomatoes and other fresh veggies. And the seasonings are very similar to fajitas minus garlic and onion powder.

Nowadays, fajitas and tacos come in every stripe – chicken, shrimp and vegetarian/vegan options. Toppings can get pretty creative too.

What is a vegetarian fajita?

Er, we’re skipping the meat 🤣 and just using veggies. This makes Jenna, the vegetarian, a happy camper. I’m a carnivore but have to admit, I don’t miss the meat in this recipe. You can, however, include plant-based meat or chicken if you like.

If you are familiar with our recipes, you will know I’m all about delicious food, bold colors and getting the recipe done as efficiently as possible. I’m fine with shortcuts as long as they don’t compromise taste.

There are lots of great shortcuts for this recipe. Or, if you have a little more time and energy, you can step it up a notch. Your call. Both options are a great way to skip the Mexican restaurant and create your own feast in the comfort of your home.

Step it up a notch

  • Add extra veggies
  • Make your own guacamole
  • Grill the tortillas to warm, char and crisp them
  • Use fresh grated lime and lime juice
  • Grate your own cheese
  • Make your own salsa


  • Buy a fajita seasoning blend or sauce.
  • Buy fresh pre-sliced peppers and onions.
  • Use bottled lime juice
  • Add sliced avocados
  • Use ready-to-go toppings like sour cream, refried beans, salsa, guacamole and grated cheese found at most grocery stores.

How to make vegetarian fajitas

sliced peppers and onions, seasonings, avocado, mushrooms, tortillas, cilantro, beans, lime, garlic
Ingredients: thin strips of peppers and onions, fajita seasoning, avocado, mushrooms, flour tortillas, cilantro, beans, lime, garlic. Grate lime. 
skillet with raw onions mushrooms, peppers
Sauté onions, peppers and mushrooms in a large skillet until tender, 5-7 minutes.
cooked veggies, beans and fajita seasoning in skillet
Add rinsed and drained black beans, lime zest and juice and all seasonings. Cook for another minute or two.
tortillas warming on grill
Warm tortillas wraps using the grill, microwave or oven.
4 filled fajitas on cutting board with condiments
Get toppings and garnish ready for people to choose their own. Fill warm tortillas with veggie mixture and serve.
one open fajita on plate
Garnish with your favorite toppings and dig in!
two fajitas in bowl

Tailor To Your Taste and Preferences

Scan this list of variations and substitutes to see what you have on hand and what you love.

Options for fajita veggies

  • In addition to (or instead of) red, orange, green or yellow bell peppers and white or red onion, try portobello mushrooms or cremini mushrooms, black beans or pinto beans, corn niblets, zucchini or cauliflower.
  • Bell pepper substitutes: poblano peppers or cubanelle peppers are good choices.

Non-vegetarian add-ins

  • If there are a few non-vegetarians at the table, you can include thinly sliced grilled or sautéed beef, chicken, pork or shrimp on the side.

Topping options

  • Sour cream or Greek yogurt
  • Crumbled tofu
  • Guacamole or sliced avocado (my favorite way to make guac is to mash avocado with fresh lime juice and kosher salt)
  • Grated cheddar cheese
  • Chopped fresh cilantro
  • Lime wedges
  • Hot sauce or red pepper flakes
  • Salsa (here’s a homemade salsa recipe)
  • Refried beans from a can
  • Roasted red pepper sauce

Cooking method for vegetables – 3 options

  1. Sauté veggies in a cast iron skillet or non stick frying pan (see recipe)
  2. Grill veggies in a grill basket (see recipe notes) – I love this option as you can get a nice char on the veggies.
  3. Roast veggies in the oven on a baking sheet – this option takes longer.

Recipe FAQ

What kind of tortillas can I use for a vegetarian fajita?

Flour fajitas are most commonly used for fajitas, but corn tortillas are great too. They come in various sizes. I use small or medium size. Many grocery stores now carry gluten-free and low carb tortillas as well.

How can I warm tortillas?

There are 3 ways to do this – all in the recipe notes. On the grill (to get slightly crispy and charred), in the microwave (easiest) or in the oven.

What ways can I serve fajitas?

Instead of serving fajitas in tortillas, you can create a fajita bowl, perhaps with guacamole, corn chips and sour cream, garnished with green onions. Or serve the fajita vegetable mixture over rice.

Can I make extra seasoning mix and store it?

Absolutely. The seasoning mix will keep for about 6 months in a jar or airtight container, stored in a cool dry place.

What to serve with vegetable fajitas

Fajita with toppings can easily stand alone. If you want to stretch out the meal, try serving the vegetarian fajitas with:

Make Ahead

  • Make the veggie filling and prep all the toppings ahead. Then you just have to warm the tortillas and filling before serving.
  • Store leftover filling (not in tortillas) in an airtight container in the fridge for up to 3 days.

Vegetarian Fajita Recipe

In 20 minutes, you can be sitting down to a delicious, satisfying, assemble-your-own vegetarian fajita feast with your favorite toppings. Start with the basics – peppers, onions, fajita seasonings and flour tortillas – then customize from there.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Mexican, Vegetarian

Servings: 4

Author: Cheryl, Two Kooks In The Kitchen

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Fajita vegetable mixture

  • You will be using approximately 5-6 cups/650-750 grams veggies in total. Exact measurement for vegetables are not necessary.
  • 2 teaspoons olive oil
  • 2 red, yellow or green bell peppers, thinly sliced, Note 1 (about 2-1/2 cups sliced)
  • 1 medium sweet onion or red onion, thinly sliced (about 2 cups sliced)
  • 8 ounces cremini or portobello mushrooms, stems removed, thinly sliced (optional), Note 2 (about 1 cup)
  • 1 clove garlic (1 teaspoon)
  • 1 cup canned black beans, rinsed and drained (optional) (use more if you like)

Seasonings, Note 3

  • 2 teaspoons chili powder
  • 1/2 teaspoon smoked paprika (use regular if you don’t have smoked)
  • 1/2 teaspoon EACH garlic powder, onion powder, cumin powder, salt, black pepper
  • pinch cayenne pepper for more heat (optional)
  • 1 lime, zest and juice


  • 8 small flour or corn tortillas or 4 medium size (or gluten free or low carb tortillas)

Topping options

  • avocado slices, guacamole, sour cream and MORE, Note 4
  • MAKE SEASONING MIXTURE: Combine all seasonings in a small bowl. Set aside.

  • PREPARE TOPPINGS: Gather the toppings you like and get them ready in bowls or a platter for eaters to add to their fajitas. If using a non-vegetarian add-in, get that ready too, Note 5.

  • SAUTE VEGETABLES: Heat oil in a large cast-iron skillet or frying pan on medium-high heat. Add peppers, onions and mushrooms (if using). Sauté veggies for 5-7 minutes until tender crisp (or as soft as you like them) and until liquid from mushrooms evaporates. Add garlic and stir for 30 seconds. Stir in all seasonings, lime zest and juice and beans (if using) for 1-2 minutes. Taste and adjust seasonings. I like to add some chopped cilantro. Note 6 to grill or roast veggies instead.

  • WARM TORTILLAS: on grill, in microwave or in oven, Note 7.

  • ASSEMBLE: Divide vegetable fajita mixture among warmed tortillas and serve immediately. Let family or guests add their own toppings.

  1. Bell pepper alternative: you can also use poblano peppers or cubanelle peppers instead or as part of a combination. They have some heat.
  2. Other veggie options: try corn niblets, zucchini or cauliflower in addition to or instead of the veggies listed in the recipe. I even throw in some chopped fresh baby spinach for extra nutrition sometimes. 
  3. Seasoning amounts to use: you will be using a little less than 2 tablespoons (about 5 teaspoons) of fajita seasoning in total in case you are taking a shortcut and buying a seasoning blend. If using a liquid fajita mix, use the whole pouch.  
  4. Topping options: Sour cream or Greek yogurt, crumbled tofu, guacamole or sliced avocado (my favorite way to make a simple homemade guacamole is to mash an avocado with fresh lime juice and kosher salt), grated cheddar cheese, chopped fresh cilantro, lime wedges, hot sauce, salsa (here’s a homemade fresh salsa recipe), refried beans from a can, roasted red pepper sauce.
  5. Non vegetarian add-in (to serve on the side for meat lovers): thinly sliced grilled or sautéed beef, chicken, pork or whole cooked shrimp.
  6. Alternative methods to sautéing veggies: 
    • Grill veggies in a grill basket on medium-high heat for 6-8 minutes, stirring twice part way through – I love this option as you can get a nice char on the veggies.
    • Roast veggies in the oven heated to 425F/218C on a baking sheet for about 20 minutes or until veggies are tender and start to brown. 
  7. How to warm tortillas – choose a method: 
    • On the grill (best presentation and texture): heat grill to medium-high heat. Warm for 1 minute on one side until slightly charred. This is a great option if you have the time as the wraps get crispy and more flavorful.
    • In the microwave (easiest): Place a stack of tortillas on a plate, cover with a paper towel and warm for 15 seconds
    • In the oven: place tortillas covered in the oven or toaster oven preheated to 350F/177C for 5 minutes.
  8. Make Ahead: 
    • Make the veggie filling and prep all the toppings ahead. Then you just have to warm the tortillas and filling before serving.
    • Store leftover filling (not in tortillas) in an airtight container in the fridge for up to 3 days.

Nutrition values are estimates and include 2 smaller fajitas with flour tortillas or 1 large one. Toppings are not included in the estimates. 

Nutrition Facts

Vegetarian Fajita Recipe

Amount Per Serving

Calories 305
Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Sodium 927mg40%

Potassium 731mg21%

Carbohydrates 52g17%

Fiber 8g33%

Sugar 10g11%

Protein 11g22%

Vitamin A 2294IU46%

Vitamin C 86mg104%

Calcium 145mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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