Go Back
+ servings
Veggie fajitas arranged on a wooden cutting board.
Print Recipe
5 from 3 votes

Vegetarian Fajitas Recipe

An easy and vegetarian Tex-Mex meal that is ready in less than 30 minutes! Vegetarian fajitas are tender and meaty, with a slight crunch from the peppers and onions, and finished with creamy avocado and fresh cilantro. Make a fajita bar with all of your favorite toppings!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican, Tex-Mex
Diet: Vegetarian
Servings: 8 tacos
Calories: 261kcal
Author: MaryAnne

Ingredients

  • 3 bell peppers (I used a combination of colors), seeded and thinly sliced
  • 1 medium red onion, thinly sliced
  • 2 portobello mushroom caps (stems removed), thinly sliced
  • ¼ cup fresh lime juice
  • 2 Tablespoons Worcestershire sauce
  • 4 garlic cloves, minced
  • 1 ½ Tablespoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons salt
  • 4 Tablespoons extra-virgin olive oil, divided
  • 2 avocados, sliced (optional)
  • ½ cup fresh cilantro, chopped (optional)
  • 8 flour or corn tortillas

Instructions

  • Place sliced peppers, onion, and mushrooms in a large bowl and set aside.
  • Make marinade/sauce: In a small bowl, combine lime juice, Worcestershire sauce, minced garlic, cumin, smoked paprika, chili powder, salt, and whisk to combine.
  • Pour marinade over sliced veggies and toss to combine using tongs or two large spoons.
  • Working in two batches, warm 2 tablespoons of olive oil in a large skillet over medium-high heat. Add half of your vegetables and cook for around 5 minutes, until they become slightly tender (we don't want limp veggies here, we want a tender-crisp texture).
  • Remove veggies from skillet using tongs or a slotted spoon (try to leave liquid in the pan to avoid soggy fajitas). Repeat process with remaining olive oil and vegetables.
  • While vegetables are cooking, warm and char the tortillas by placing them over a gas burner (or grill) for a few seconds per side, using tongs to flip them. Alternatively, wrap tortillas in foil and warm in a preheated 350 degree F. oven for 10 minutes.
  • Assemble fajitas with cooked veggies, avocado, and cilantro, or your choice of toppings. Serve warm.

Notes

  • Cut veggies into long thin strips. More surface area allows them to become more caramelized and they also fit better into your tortilla of choice.
  • Char tortillas over an open flame. If you have a gas stovetop or grill, I highly recommend giving your tortillas a good char for extra flavor. Just a few seconds on each side is all that's needed!
  • Serve veggies with tongs or a slotted spoon so that any remaining liquid stays in the pan. Nobody wants soggy fajitas!
  • Storage: Store leftover veggies in an airtight container in the refrigerator for up to 4 days. Tortillas can be wrapped in foil and stored in the refrigerator.
  • How to freeze: Place completely cooled vegetable filling into a freezer-safe container and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight and follow reheating instructions above.

Nutrition

Calories: 261kcal | Carbohydrates: 27g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.001g | Sodium: 729mg | Potassium: 562mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1856IU | Vitamin C: 67mg | Calcium: 79mg | Iron: 3mg