Author: These fajita veggies are smoky, sizzling, packed with flavor, and perfect for a quick and easy weeknight meal. Bell peppers, mushrooms, and onions are cooked until tender and lightly charred, then tossed with a simple blend of spices. Serve the sizzling veggies in warm tortillas with your favorite toppings, or add them to burritos or bowls.
With smoky charred edges, tender caramelized vegetables, bold Tex-Mex spices, and a squeeze of fresh lime juice, these fajita veggies taste just like the sizzling veggie fajitas from your favorite restaurant. Cooking the veggies over high heat gives them that irresistible restaurant-style flavor, and honestly, they're seriously hard to stop eating straight from the pan. It's the perfect way to enjoy a bunch of healthy veggies for dinner, but it still feels like comfort food!
Why These Fajita Veggies Beat Restaurant Fajitas Every Time
- Big flavor, simple ingredients: A combination of pantry spices adds lots of bold Tex-Mex flavor to these homemade fajita veggies.
- Perfectly charred: High heat gives you all that fabulous smoky charring that makes fajitas so irresistible.
- Quick and easy: The other benefit of high heat cooking? Your fajitas are done in minutes!
- Versatile: You can go the traditional route and pile these fabulous veggies into warm tortillas, but they're also awesome in burritos, vegan quesadillas, scattered over nachos with vegan queso, or served over rice.
Ingredients for Fajita Veggies
- Light oil: I recommend canola, vegetable, or avocado oil.
- Bell peppers: I like to use a mix of colors for the prettiest fajitas and the best balance of flavor.
- Onion: White, yellow, or red onions all work.
- Mushrooms: I used cremini mushrooms, but sliced portobellos also work great for an extra hearty texture. Not into mushrooms? You can leave them out, but I love the savory, meaty flavor they add.
- Seasonings: Chili powder, cumin, salt, smoked paprika, garlic powder, oregano, black pepper, and lime juice for a bright finish.
- Tortillas: Flour or corn, whichever you prefer.
- Toppings: Avocado, guacamole, salsa, hot sauce, black beans, vegan sour cream, shredded lettuce, vegan cheddar, cilantro, and lime wedges are all delicious.
How to Make Fajita Veggies
- Cook the Peppers and Onion: Heat oil in a large skillet over medium-high to high heat. Add the peppers and onions and cook for 5 to 10 minutes, letting them sit undisturbed between stirs so they develop charred edges.
- Add the Mushrooms: Add the mushrooms (and a little more oil if needed). Continue cooking for another 5 to 10 minutes until browned and tender.
- Season the Veggies: Sprinkle the chili powder, cumin, salt, smoked paprika, garlic powder, oregano, and black pepper over the vegetables. Stir well and cook for 1 to 2 minutes until fragrant. Remove from heat and toss with lime juice.
- Serve: Pile the veggies into warm tortillas and add your favorite toppings.
Tips and Variations
- Don't overcrowd the pan: Use the largest skillet you have. Crowded vegetables steam instead of char.
- Stir less for better char: The key to the best fajita veggies is to not stir them too much. Letting the veggies sit in the pan gives you those delicious charred edges and bold flavor.
- Warm the tortillas: Warm tortillas are softer, more flavorful, and less likely to tear. Toast briefly in a dry skillet, over a gas flame, or wrapped in foil in the oven.
- Add protein: Serve with black beans, refried beans, tofu, vegan steak strips, or another plant-based protein.
- Oil-free option: Sauté the vegetables with splashes of water or broth instead of oil. They won't char quite as much, but they'll still taste great.
How to Serve Fajita Veggies
Here are some of my favorite ways to use these sizzling, smoky veggies:
- The traditional way, wrapped in warm tortillas with a generous dollop of guacamole, avocado crema, or vegan sour cream
- Added to burrito bowls and burritos with sofritas
- Stuffed into quesadillas or breakfast burrito
- Layered over rice and beans for easy fajita bowls
- Piled onto vegan nachos
Storage and Reheating
- Fridge: Store leftover fajita veggies in an airtight container for up to 4 days. The vegetables soften slightly as they sit, but the flavor gets even better.
- Reheat: Warm in a hot skillet for the best texture, or microwave until heated through. These veggies are fantastic for meal prep and make easy lunches throughout the week!
If you try these fajita veggies, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Fajita Veggies (Easy, Flavorful & Better Than Takeout)
These fajita veggies are quick, flavorful, and perfect for an easy weeknight meal. Bell peppers, mushrooms, and onions are cooked until tender and lightly charred, then tossed with a simple blend of spices. Serve the sizzling veggies in warm tortillas with your favorite toppings, or add them to burritos or bowls.
Servings:
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Ingredients
For the fajita veggies:
- 1 - 2 tablespoons light oil, (such as canola, vegetable, or avocado oil)
- 3 bell peppers, (any color, I like a mix) sliced into strips
- 1 large onion, (white, yellow, or red) sliced into strips
- 8 oz button or cremini mushrooms, sliced
Fajita Seasoning:
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ¾ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon black pepper
- 1 tablespoon lime juice
For the Fajitas:
- 8 small flour or corn tortillas, warmed
- Toppings of choice: avocado, guacamole, salsa, hot sauce, refried beans, black beans, shredded lettuce, vegan sour cream, vegan cheddar cheese, lime wedges, or cilantro.
Instructions
- Cook the peppers and onion: Heat 1 tablespoon (15 ml) of oil in a large skillet over medium-high to high heat. Add the bell peppers and onion and cook for 5 - 10 minutes, stirring only occasionally, until softened and lightly charred in spots.Tip: For the best char, use a large skillet and avoid stirring too often.
- Add the mushrooms: Add more oil (if needed) and the mushrooms. Continue cooking for 5 - 10 minutes, stirring occasionally, until the mushrooms are browned and the vegetables are tender.
- Season the veggies: Sprinkle over the chili powder, cumin, salt, smoked paprika, garlic powder, oregano, and black pepper. Stir well and cook for 1 - 2 minutes, until fragrant and evenly coated. Remove from heat, then squeeze over the lime juice. Toss to combine.
- Serve: Serve hot in warm tortillas with your favorite toppings.
Notes
How to warm tortillas: If you have a gas stove, hold one tortilla at a time with metal tongs and toast over the open flame. Or warm tortillas in a dry skillet over medium heat for 30 - 60 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for about 10 minutes.
Oil-free option: Sauté the vegetables in a splash of water or broth instead of oil. You won’t get the same char, but the flavor will still be great.
Gluten-free option: Use corn tortillas and ensure all toppings are gluten-free.
Mushrooms: You can omit the mushrooms if preferred, though they add a nice savory, “meaty” texture.
Add protein: Turn this into a full meal by serving with black beans, refried beans, tofu, or your favorite plant-based protein.
Storage: Store leftover veggies in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet for the best texture, or microwave until warmed through.
Nutrition
Serving: 1 serving of fajita veggies (without tortilla or toppings) | Calories: 89kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 462mg | Potassium: 545mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3228IU | Vitamin C: 118mg | Calcium: 39mg | Iron: 1mg
Petra says
This was so easy after a long day. It appeared as if I’d gone to a lot more effort. I added the avocado crema which was blitzed while the veggies cooked, and some seitan chicken strips tossed in a bit of the spice mix.
Rave reviews all round!
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds fantastic, Petra! 😊 Love the addition of the avocado crema and seitan. So happy it was a hit!
kaylaps says
Loved the spice mixture & lime juice at the end - totally got the flavor without fear of burning.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Kayla! 😊 The lime juice at the end really brings all those flavors to life.
Larry Miller says
looks great and Happy Birthday but tell ma bout yer tortillas - home made or from where, pls,
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Larry! 😊 For those photos I used store-bought flour tortillas. Any good-quality flour or corn tortilla will work great.
Dana says
This was the perfect combination of delicious and easy!! There is so much flavor in this. I love the mushrooms in this dish. I used shitake mushrooms because that is what I had. I kept the toppings super simple: avocado and drizzle of Sriracha.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Dana! 😊 Shiitakes, avocado, and sriracha sound like an amazing combo.
Elizabeth says
Thanks to your email, I'm currently cooking a great meal. I left out the oil, but I had the other ingredients on hand. It smells so good. Your email was the encouragement I needed to have a healthy dinner. Thanks so much, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much, Elizabeth! 😊 That makes me so happy to hear. Hope you enjoy your dinner!
Scott says
I like to use Mexican Oregano, fresh when I have it and dried when I don't. Do you have any thoughts or suggestions for Mexican Oregano?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Scott! 😊 I love Mexican oregano! It works beautifully here and adds a slightly more citrusy flavor than regular oregano. For this recipe, I'd use about 1½ teaspoons fresh Mexican oregano or ½ teaspoon dried. Hope you enjoy it! 😊
Dan says
🙂
Susan Mikulecky says
This looks like an amazing addition to Mexican night!
Sam, can you share your vegan sour cream brand?
Our current one is nearly as thick as whipped cream cheese so I’d love a better dupe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan! 😊 I've been loving the Elmhurst Plant-Based Sour Cream. In a pinch I sometimes just use plain unsweetened vegan yogurt too which has a similar tang but is a bit lighter.
Atiya says
Delicious and easy to make
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!
Kathy says
Your description of ordering & eating veggie fajitas is spot on! I always order this at a Mexican restaurant - no menu needed. Of course have to tell them no cheese or sour cream, but that seems to never be a problem. I am looking forward to making this at home. Oh Aldi carries a fat free refried beans and Costco carries a frozen fajita veggies mix if anyone wants the convenience route!
Jess @ IDTLC Support says
Wonderful!
CWlaz says
Made this for our meal yesterday. Was hoping to have a go-to option when making fajitas — as a veggie addition for meat-eaters and main component for us vegetarians.
It tasted good, but the amount of bell pepper really messed up our tummies. I’ll keep looking. 🙁
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Ghazaleh Youssefi says
So good! Made these tonight and I wish I had made more so I could have them again tomorrow! Thank you for another wonderful recipe!
Sam Turnbull says
You're most welcome, so happy you enjoyed!
Joe says
Oh my goodness did these taste great. I subbed strips of your Seitan Steak for the mushrooms and these fajitas definitely tasted as good as the meat based version. Thanks Sam!
Sam Turnbull says
OMG great idea!! Now I want that for dinner 🙂