These Vegetable Fajitas combine seasoned fajita veggies and mushrooms for an irresistibly easy meal. Pile on a soft tortilla with guacamole and salsa and enjoy this delicious family-friendly Vegan Fajita Recipe.
You know when you go to a Mexican restaurant and the waiter walks across the dining room with a sizzling plate of fajitas? Everyone oohs and ahhs at the spectacle. Now you can bring those flavors home with this super easy Vegetable Fajita Recipe. In less than 25 minutes and with a handful of simple ingredients you can recreate all of that excitement with a healthy veganized version of everyone's favorite Mexican dish.
Bell peppers and onions are a classic part of any fajita platter, while mushrooms add a meaty, earthy component to these vegan fajitas. Add on your favorite toppings like guacamole, salsa, and vegan sour cream, and you're good to go!
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You'll love this recipe because it's:
- Full of healthy Fajita Veggies & Mushrooms
- Quick & Easy
- Vegan / Vegetarian
- Oil-Free
- Easy to make Gluten-Free
- Easy to Make WFPB (Whole Foods Plant Based)
- Versatile & Easy to Customize
- Family-friendly
- Absolutely Delicious
Can I make this recipe without mushrooms?
Sure! If you don't like mushrooms, I suggest substituting 1 can of black or pinto beans. Drain and rinse the beans then add where you would add the mushrooms. If you've never cooked with mushrooms before and are hesitant to try, check out these tips for storing, washing, and cutting mushrooms.
Can I use portobello mushrooms?
I've made these with both button mushrooms and portobello mushrooms and I think the button mushrooms are just easier to work with and more affordable. That said, if you prefer portobello fajitas, go for it! Slice them in similar lengths as the bell peppers and follow the same preparation as listed below.
Can this be gluten-free?
Definitely! All you have to do to make this vegetable fajita recipe gluten-free is change up the tortillas. Instead of regular flour, use corn tortillas or tortillas made with another gluten-free flour.
Is this recipe spicy?
Spiciness is subjective, but I don't consider these vegan fajitas to be spicy at all. There is only a small amount of spice from the chili powder. That said, if you're very sensitive to spicy food, you can leave out or reduce the chili powder. If you want to make this recipe spicier, I recommend serving with a spicy salsa or diced jalapeños or adding 1 tablespoon of chipotle powder (or go all out and add these Sofritos to your Fajitas).
How to serve
I love to serve vegetable fajitas with tortillas, restaurant-style salsa, guacamole, cilantro, and lime wedges. Feel free to add vegan sour cream, lettuce, hot sauce, or whatever you like. Place all the ingredients on the table so that you can build your own fajitas.
If you prefer to eat this as a burrito bowl, serve with rice and lettuce. You can also serve fajita vegetables with a side of black or pinto beans.
Want to eat these in the A.M.? Just swap out the mushrooms for tofu scramble!
Ingredients
Fajita Veggies
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 -2 red onions (depending on the size)
- 8 oz mushrooms
Fajita Spices
- granulated garlic: Feel free to use grated fresh garlic if you prefer, but add it near the end because garlic cooks quickly and burns easily.
- oregano
- cumin
- chili powder
- salt to taste: Everyone has different salt preferences. If you're not sure, start with ½ teaspoon and add more if you need it.
Optional Additional Ingredients / Garnishes
- 8 medium flour tortillas (white or whole wheat): You could also use corn tortillas if you prefer.
- restaurant-style salsa: This is our favorite easy salsa recipe, and we make it almost every week!
- guacamole or avocado crema
- vegan sour cream or yogurt
- fresh cilantro
- lime wedges
How to make Vegan Fajitas
- Wash and slice the bell peppers and onions into strips.
- Check the mushrooms for dirt. If the mushrooms look mostly clean you can brush off any excess dirt. (If they are very dirty you can rinse the mushrooms under cold running water and pat dry.)
- Add the onions to a hot skillet. Add a pinch of salt and cook the onions for 2 to 3 minutes.
- Add the bell peppers and other spices to the skillet with the onions. Cook 3 to 5 minutes, searing the bell peppers.
- Next, add the mushrooms. Mix the mushrooms and veggies. Season with another pinch of salt and pepper and cook for 5 to 7 minutes.
- Finally, deglaze the pan with 2 to 3 tablespoons of water or vegetable broth. This will get all the nice flavor off the skillet and put it back into your food.
- Serve right away with warmed tortillas, guacamole, salsa, and all your favorite toppings.
How to store & reheat
- Store any leftover fajitas veggies separate from garnishes in an airtight container in the refrigerator for up to 5 days. Do not freeze.
- To reheat, simply warm a skillet over medium. Add the leftover fajita veggies and 1 tablespoon of water. Heat 2 to 4 minutes, or until warm.
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📖 Recipe
Easy Vegetable Fajitas with Mushrooms
Equipment
Ingredients
Fajita Veggies
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 -2 red onions (depending on the size)
- 8 oz button mushrooms
Fajita Spices
- 1 tablespoon granulated garlic (or fresh grated garlic)
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon chili powder
- salt to taste
Optional Additional Ingredients / Garnishes
- 8 medium flour tortillas (white or whole wheat)
- restaurant-style salsa
- guacamole or avocado slices
- vegan sour cream
- fresh cilantro
- lime wedges
Instructions
Notes on Cooking without oil
- You can make this recipe oil-free by using a cast-iron skillet or nonstick skillet. As the vegetables cook they give off their own liquid which keeps them from sticking but allows them to sear. If at any point they do start to stick too much, you can turn down the heat or add a tablespoon of water to deglaze.
Cooking the fajita veggies
- Wash and slice the onion and bell peppers lengthwise. Clean any excess dirt from the mushrooms (if they are very dirty give them a quick rinse under cool running water). Remove the mushroom stems and slice the mushrooms.
- In a skillet over medium heat, sautee the onions with a pinch of salt for 2 to 3 minutes. Add the bell peppers and fajita spices. Saute another 3 to 5 minutes until the peppers start to soften.
- Add the mushrooms, season again with salt and pepper. Saute another 5 to 7 minutes until everything is cooked through.
- Deglaze the skillet with 2 to 3 tablespoons of water or broth. This will remove the nice brown bits from the skillet and add the flavor back to the food. Cook 1 minute more until any excess liquid is gone.
- Serve right away with tortillas, guacamole, salsa, and all your favorite toppings.
How to Warm the Tortillas
- There are 3 easy ways to warm tortillas. You can wrap them in a damp paper towel and heat them in the microwave for 30 seconds. -Or- Warm them individually in a skillet (about 20 seconds per side). -Or- Wrap them in foil and warm them in the oven (350F or 175C) for 15 minutes.
Video
Notes
- Feel free to use corn tortillas if you like.
- I have given instructions for cooking the fajita veggies without oil, but if you prefer to use oil, you can add 1 tablespoon to the skillet before starting the onions.
Nutrition
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Krystal Spears says
This looks so yummy. Just curious what brand of tortillas you prefer? I’ve yet to find an oil-free flour tortilla but I still try to find cleaner ingredients overall. Thanks!
Julianne Lynch says
Hi! I live in Europe, so I can't recommend something I use specifically. However, you do have a few options. 1) You could try making them yourself. Here's a recipe that looks good: https://pureandplantbased.com/oil-free-whole-wheat-flour-tortillas/ 2) You could use corn tortillas since those can be easier to find wfpb. 3) You could try these La Tortilla 100 Calorie Tortillas, which seem to be oil-free but do have some preservatives and conditioners. https://www.instacart.com/products/82730-la-tortilla-factory-tortillas-gourmet-100-calorie-100-whole-wheat-8-ct
I hope that helps!! Thanks again for checking out the recipe!
Amanda Atwater says
I'm a new vegan following whole food plant base without oil. I LOVE THAT YOU HAVE THE OIL FREE OPTION! SOOOOO DELICIOUS!!! I added some homemade pico de gallo and my own shredded lettuce. Please, let me know where I can follow you for more recipes like this.
Julianne Lynch says
Welcome and I'm so glad you liked the recipes. You can also follow me on Facebook, Instagram, and Pinterest. Thanks!
Ginger says
We made these tonight, so easy and yummy, thank you!
Julianne Lynch says
Great!! I'm so glad you liked them!
Connie says
These were great! I used oyster and shittaki mushrooms and instead of 1 tablespoon of the spices and oregano just 1 teaspoon each. Next time I will use small corn tortillas because I used medium shaped ones and they were too messy. Thanks for the recipe!
Julianne Lynch says
Thanks! I'm so glad you liked them!