vegetarian fajita recipe

Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. 

Epic Vegetarian Fajitas

bell peppers (red, yellow, green)

red onion

portobello mushrooms

oil, divided

kosher salt, divided

garlic

cumin

chili powder, garlic powder, and smoked paprika

black pepper

pinto beans

recipe Homemade Fajita Sauce*

tortillas

For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)

Broil the veggies

Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3. 

Cook the beans

Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another 1/4 teaspoon kosher salt. 

Saute the veggies

Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, cumin, chili powder, garlic powder, smoked paprika, and the remaining 1/2 teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.

Warm the tortillas: 

Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

Serve

Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve. 

Thanks for a great recipe!!! My family and I really loved this dinner!

Wow! This recipe was wonderful. So much flavor! I sautéed the veggies on my blackstone grill &amp; loved the fajita sauce on the pinto beans. Thank u!

I made this for the first time last night for a small dinner party and it was a hit to say the least!  I did the beans version with mixed black and red beans, use their fajita sauce, Mexican salad with their cilantro lime vinaigrette dressing, and Pico de Gallo.  It was wonderful, easy to make and will be a regular for us.  So easy for a beginner like me.

Thank you so much for this receipt! I love veggies, but never try with all this spices, smoked paprika is now my favorite))) the taste is so rich, I can’t get enough. I made it like a side dish, and it was wonderful.

SO, SO, SO delicious!!!!  The past few years, I've cooked a lot of very non-memorable meals.  Mostly meant to be quick, healthy-ish, and usually something I would NEVER make for company.  If I was going to cook for company, it would be a delicious, time consuming meal, usually centered around meat.  As soon as I bit into these vegetarian fajitas, I immediately proclaimed to my husband, I would happily, without hesitation, serve these for company!!!  He agreed 100%.  I'm finding that to be the case with most of your recipes.  I don't know how I survived before finding you!!  Your website is so well organized, I love your how-to sections, and I thank you for all that you do.

LOVE your recipes!!! Every dish I’ve tried has been fabulous.  Thank you for rescuing me from dinner development!

Loved the recipe! The fajita sauce + pinto beans was too salty for me (and that was without the added 1/4 tsp salt) but I would definitely make the veggies again like this.

In 20 minutes, you can be sitting down to a delicious, satisfying, assemble-your-own vegetarian fajita feast with your favorite toppings. Start with the basics - peppers, onions, fajita seasonings and flour tortillas - then customize from there.

Easy Vegetarian Fajitas Recipe (20 minutes)

olive oil

red, yellow

onion

garlic ((1 teaspoon))

black beans,

chili powder

smoked paprika ((use regular if you don't have smoked))

EACH garlic powder, onion powder, cumin powder, salt, black pepper

cayenne pepper

lime, zest and juice

small flour or corn tortillas

avocado slices, guacamole, sour cream and MORE, Note 4

MAKE SEASONING MIXTURE: Combine all seasonings in a small bowl. Set aside.

PREPARE TOPPINGS: Gather the toppings you like and get them ready in bowls or a platter for eaters to add to their fajitas. If using a non-vegetarian add-in, get that ready too, Note 5.

SAUTE VEGETABLES: Heat oil in a large cast-iron skillet or frying pan on medium-high heat. Add peppers, onions and mushrooms (if using). Sauté veggies for 5-7 minutes until tender crisp (or as soft as you like them) and until liquid from mushrooms evaporates. Add garlic and stir for 30 seconds. Stir in all seasonings, lime zest and juice and beans (if using) for 1-2 minutes. Taste and adjust seasonings. I like to add some chopped cilantro. Note 6 to grill or roast veggies instead.

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Top 2 vegetarian fajita recipe recipes from across the web

The most viewed vegetarian fajita recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Epic Vegetarian Fajitas

Easy Vegetarian Fajitas Recipe (20 ...

The most viewed vegetarian fajita recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine