Author: I love this recipe for Mixed Vegetables Fajitas! What's not to love? This quick and easy recipe can be whipped up real quick and customized with lots of delicious options. Cook and serve directly to the table with all the sides. Yum!
I also love being that girl. You know the one. You see her sitting happily in the Mexican restaurant browsing over the menu (as if she doesn't already know), and then she does it. She is brave enough to order fajitas. I find it both embarrassing and exciting when the loudly popping, sizzling and steaming skillet is brought to my table, along with a chorus of colourful side dishes. The whole restaurant looks up to see what all the ruckus is about, and everyone ooos and aahs over the noisiest dish you can order. So c'mon.. be that person and check out this amazing Mixed Vegetables Fajitas recipe!
Then the real fun begins, squee! Layer each delicious tortilla with just the right proportions of sautéed veggies, refried beans, avocado, salsa, hot sauce, and a squeeze of lime for good measure. And by right proportions, I mean way too much so the stupid little tortilla can't wrap all the way around the veggies, and you are forced to hoover the thing as quickly as possible, because if the tortilla can't hold it all, maybe your mouth can. Inevitably, the sauce starts dripping down your arms, dirty napkins are everywhere, and success, one fajita down, much more deliciousness to go. Chug back your margarita not caring if veggie juices get all over the glass, and roll up your sleeves for round 2.
Sounds like a good 'ol romantic dinner. Romantic in that having a moment with your dish kind of way, not with whoever is across the table from you, who is most likely appalled by now... Unless they were smart enough to order the fajitas too. Smart date.
Did I just describe your perfect Valentine's Day dinner? What, I didn't!? Shocker. So you have two options. Option 1: order the damn fajitas anyways. Option 2: woo said date (or your romantic self) with homemade fajitas, because then who cares if you are caught with sauce dripping down your arms, it could be a great excuse for a romantic bubble bath. See! Bet you didn't see that one coming.
To Make Mixed Vegetable Fajitas:
Warm the tortillas. There are two methods to do this:
Method 1: Heat your oven to 350F (180C). Wrap the tortillas in aluminium foil, and pop them in the oven for 15-20 minutes until heated through.
Method 2: If you have a gas stove, turn on a flam and using tongs put a tortilla directly over the flame. Turn continually to evenly toast the tortilla, flip and repeat on the other side. About 20 seconds per side. Repeat with the remaining tortillas.
To Make the Vegetable Fajita Filling:
Serve the skillet directly to the table on a heat-safe rest, or present the filling in a bowl. Make fajitas by topping a warm tortilla with the hot vegetable mix, and any toppings you desire.
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Fajita Veggies (Easy, Flavorful & Better Than Takeout)
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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
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 🙂