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
Sue says
I'm not a vegetarian at all but this recipe is delicious. I have made it 3 times already. Thank you!
Sam Turnbull says
Haha! Amazing! Thrilled you're such a fan, Sue 🙂
Susan Rosenbacher says
First time I made this and wonderful recipe!
Sam Turnbull says
Awesome!
Melinda T. says
I was planning to make a roasted veggie enchilada casserole tonight but it was too hot to run the oven that much. So presto change-o! Fajitas it is. I used one red bell pepper and two poblano peppers (because that’s what I had), and I used zucchini AS WELL AS mushrooms (because... that’s what I had! LOL). Finally, I used a big piece of oyster mushroom (guess why? *wink*). I haven’t tasted it yet, it’s still cooking. But I have a very good feeling about this one...! Thanks for the wonderful recipe.
Sam Turnbull says
You're most welcome, Melinda 🙂
Derek says
This recipe would be great if all the spices besides salt were doubled or tripled.
Sam Turnbull says
Feel free to do that, Derek! Enjoy!
Mr Jonathan Thompson says
Hey Sam,
I stumbled across your website while thinking about making my chicken fajitas just vegetables. As usual, the meaty replacement is the good old mushroom, something I'm going to try with my epic and award-winning (that's the JT self-award for yumminess award) but without the beef.
I absolutely loved your description of hoovering up the overstuffed fajita. It made me smile pretty wide from total recognition and appreciation. Imagine the same delicious spectacle and add a beard 😀 That's me 🙂
So thank you for the smiles this morning and painting such a beautifully messy picture.
You posted this in 2015 but I hope you're enjoying your fajita experience even more now in 2019. If you can't be good, be good at it 😉
May your 2019 be deeply delicious and beautifully messy at times.
Cheers
JT
Mr Jonathan Thompson says
Totally skipped over the stew I'm replacing the beef with mushrooms 😉
Sam Turnbull says
Thank you JT! So happy you enjoyed my post so much. And yes, my fajita game is still strong in 2019 🙂
Laura says
These were incredible! I've made veggie fajitas a few times before and I always either use one of those taco seasoning packets or just throw a bunch of random spices in. Your blend and the amounts was PERFECT (especially the smoked paprika)! My omni husband gobbled them up and I can't wait to try them again with different veggie combinations.
Sam Turnbull says
WOnderful!! So thrilled you enjoyed it so much, Laura 🙂
Ann says
Super yummy - all three kids ate. Had zucchini to spare and no mushrooms, so swapped those items and it worked so well. Great way to use up my garden abundance. Served up with rice and refried beans, as no tortillas on hand, and it was just lovely.
Sam Turnbull says
So happy you and the fam enjoyed it so much, Ann 🙂
Mary says
Do you have any suggestions for making the vegetable mix ahead of time and then reheating it ? I don't want to be fussing with cooking the veggies while my guests are here.
Sam Turnbull says
They should be fine made ahead of time, just be careful not to overcook them so that they have a bit of room when you are reheating them. Enjoy!
Karen O'Brien says
just made them for lunch, so good, thanks for the recipe they will definitely be made again! and probably again and again!! 🙂
Sam Turnbull says
Wonderful! Thrilled you enjoyed it, Karen!
ryvir says
I added juice from a lime but otherwise didn't have to make any changes. It was very good! The seasoning mix was right on.
Sam Turnbull says
Glad you enjoyed it!
Marlesha says
Great recipe! Your blog post gave me the confidence to attempt to make something I've never made before: Fajitas! I like that there is no "mock meat" in this recipe. Just veggies in all their glory! It was delicious! Thanks!
Sam Turnbull says
Woohoo! I love that I inspired you to try a new recipe. Yes, I don't use mock meat in any of my recipes. I use tofu occasionally, but that's it! Veggies are the best! So happy you enjoyed 🙂
Rach says
So good! We added these veggies, some seasoned black beans, roasted corn and guac to a flour tortilla and made a burrito that would put Chipotle out if business!
Sam Turnbull says
Muhahahaha! That's so awesome 🙂
Chris Marie says
I'm always looking for great vegan recipes that don't sound too "vegan" to share with my family. If it has tofu or nutritional yeast in it, I'll have no luck convincing them to make it themselves, (although if they're over at my place to eat, that's a different story)! Recipes like this are perfect because it's all made from ingredients they're already likely to have. Thank you and more like this please!
Sam Turnbull says
So happy you like the recipe Chris! I do have lots more, tacos, pastas, shepherd's pie, so many things that will hit the spot I'm sure. Be sure to check out my recipe section to browse them all 🙂
June says
Love this! Amazing flavour (I upped the seasoning because I like it that way!) and adjusted some of the ingredients because that's what you do with recipes just to fit what you like and they were amazing... Thanks so much for showing vege/vegan recipes which are full of flavour and interesting... There aren't always lots of them about
Sam Turnbull says
Absolutely, that's what you do with recipes to suit your own tastes. So happy you enjoyed them June, and so happy you are enjoying my recipes! 🙂
Elizabeth says
First of all, love this blog and this recipe is yum-mazing! Second, I am my romantic self and take myself out for fajitas for that "sizzle and ahhh." There's really should be wet wipes at the table to clean the juice drippings on my hands and sometimes arm.
I'm not a fan of mushrooms so I use zucchini instead.
Sam Turnbull says
Haha! Thank you Elizabeth! I'm so happy you romanticize yourself. We all should more I think. Zucchini is a great sub for mushrooms, so happy you enjoyed! 😀
Lina says
Yum Yum and more yum!! Made these last night. Just used regular paprika.
Sam says
Yay! So glad you enjoyed them Lina 🙂
Kathy Sturr says
Yum! My hubbie and I love stuffing tortillas! These look delicious. I just picked up some nice tortillas at Trader Joes, too.
Sam says
Tortillas are the best! deliciousness wrapped up in more deliciousness!
Nora (A Clean Bake) says
Oh, was I supposed to be embarrassed every time I order fajitas? They are my fave, and mostly for the drama that they arrive with!
Sam says
Haha! No way! I love the drama too. 😉
Alina CE says
This looks so good! Happy Valentine's Day!
Sam says
Thank you Alina! Happy Valentine's Day to you as well. 🙂
Carolyn Newman says
Now this does look great. How do you get the noisy sizzle at home.
Sam says
Crank the heat at the last minute! Although it might not be quite as loud... I feel like they probably throw in a bit of water for extra effect as they are bring the dish over.
Christine Carey says
I'm late to this conversation, but had to throw my two cents in...I used to be a server at a restaurant that served fajitas, and the cooks would put the fajita pan under the broiler just long enough to get the pan smoking hot, then we as servers would drizzle melted butter on the pan just as we went out to the table. The butter on the hot pan is what made it pop and sizzle so much.
Sam Turnbull says
Good to know!
Bob Benhardt says
I dunno if I can stop eating that dang ole Mozzarella recipe you created long enough to try this!!
Kidding aside, looks great! Thanks!!
Sam says
Haha!! You can always try putting the mozzarella on a fajita!