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 mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: Mexican, Tex-Mex
Diet: Vegetarian
Servings: 8 tacos
Calories: 261kcal
- 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
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.
- 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.
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