These Vegetable Fajitas combine seasoned fajita veggies and mushrooms for an irresistibly easy meal. Pile on a soft tortilla with guacamole and salsa for a delicious family-friendly Vegan Fajita Recipe.
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.