vegetarian fajitas

These vegetarian fajitas feature poblano peppers and steak-like portobello mushroom strips. Top with a chimichurri-inspired avocado sauce and a sprinkle of feta cheese for a flavorful and filling main course.

Portobello Mushroom and Poblano Pepper Fajitas

olive oil

lime juice (about 2 limes)

jalapeño,

cumin

coriander

ground chile powder

sea salt and black pepper

portobello mushrooms,

purple onion

poblano peppers

corn tortillas

feta cheese (optional, omit for dairy free/vegan recipe)

avocados

cilantro,

parsley,

lime, juiced

water

De-stem the mushrooms and gently remove the gills using a spoon. Slice the mushrooms into ½-inch thick strips. Cut off the tops of the poblano peppers, slice them in half and remove the seeds and membranes. Slice the peppers into ½-inch thick strips, up to 3-inches in length. Slice off the root end and the tip of the red onion. Set it on one of its flat sides and cut down through the middle of the onion, then slice each half into -inch wide strips by slicing from one flat side to the other. Toss the portobello mushroom slices, poblano pepper slices and onion slices into a large bowl.

In a small bowl, whisk together the marinade ingredients until emulsified. Pour the marinade over the bowl of prepared veggies. Toss well to evenly distribute the marinade. Let the veggies soak up the marinade for 30 minutes or so, tossing occasionally.

In the meantime, make the avocado sauce. In a food processor, combine the avocados (pitted and skin removed), cilantro, parsley, lime juice and water. Blend, and add sea salt and black pepper to taste. Transfer the sauce to a small serving bowl.

In a large skillet, heat a tablespoon of olive oil over medium heat. Once it&#8217;s shimmering, pour in the marinated vegetables. Cook, stirring occasionally, until the peppers are tender and the mushrooms are browning on the edges (ten minutes or more). Add more oil and reduce the heat if necessary; you don&#8217;t want the pan to start smoking. Remove from heat.

Gently warm the tortillas individually in a lightly oiled pan over medium-low heat, flipping halfway through cooking (about 20 seconds per tortilla). Stack the warmed tortillas on a plate and keep them warm under a tea towel. Serve the fajita filling with tortillas, avocado sauce, feta cheese and hot sauce.

Even though I read the title when I saw the first picture I still could have sworn those mushrooms were meat!!! Great recipe!

Made these tonight - really yummy! I mixed the marinade and veggies together in a 9x13 pan, let it sit for a bit, then roasted them in the oven at 425 for 20 minutes just to make it easier on myself. Came out great! Husband &amp; I both really enjoyed them. Definitely will make again!

These were fantastic!  Seriously, why haven't I ever thought of portobellos and poblanos in a fajita?!  Great recipe.

I am mexican, but we have cut out red meat.  When my husband saw this recipe he was in!  He loves mushrooms and I make handmade tortillas, so cannot wait to try this!  Thanks!

Great recipe. I made this twice now.  The first time I followed your recipe exactly. The second time, I made some minor modifications.  I'm a big fan of garlic, and thought I'd bring it in to this recipe. For the marinade, I added two cloves of garlic and actually blended it to emulsify. I found that the emulsion adhered to the mushrooms, peppers, and onions a bit more. The second modification I made was to the avocado sauce.  For this I added a teaspoon of sugar, one shallot, and 2 cloves of garlic. I found that the sugar and shallot rounded out the flavors a bit more, adding a little sweetness to the sauce.

Great recipe!

Made these for dinner tonight (with a twist). I've been trying to get my husband to eat healthier and these were a hit with him. (He's a west Texas meat and potato man.) I didn't have the exact ingredients but made due with only parsley and no cumin and threw in 1/2 a left over chopped tomato. I also added a couple of eggs on top at the end for protein. So good.  Next time I'll make it with cilantro and cumin and it will be better.

Fantastic recipe and easily adapted to what you have on hand.  ie. I exchanged poblano peppers for mini-sweet peppers. The marinade on the vegetables makes them SO savory- great combo of flavors. The portobellos are so "meaty" that you truly do not miss the beef/chicken that you'd typically have in a traditional fajita. In fact, I honestly enjoyed these BETTER than any traditional fajita I've ever had. Thanks Kate for another one to add to my "repeat recipe" file!! LOVE YOUR BLOG!!

Kate I am really hooked on your recipe blog! I made these tonight and they were delicious. Better than any meat fajita recipe I have tried. Didn't have poblano peppers but I used Serrano and jalapeño peppers plus I added some spring onions, shallots, radishes, green and red peppers since they were languishing in the produce drawer. We served the fajitas and guacomole with tortilla, brown rice and beans and my husband was very happy! The fajita and guac leftovers are all snuggled up in a whole grain bread sandwich for tomorrows road trip. You have really gotten my attention - there may not be much dining out this fall :)

Kate,
I have made many of your recipes over the past year (spiced lentil soup, cherry tomato and summer squash pasta, broccoli rabe peanut soba noodles, among others) and have loved them all so far.  
Last night, I followed your recipe for the sauteed portobello, poblano, and onions.  This recipe did not disappoint!!  I loved the marinade; the veggies had great flavor.  I used 4 portobellos and think I would want to add another one next time to balance out the mushroom to pepper/onion ratio.  I paired mine with refried black beans, some brown rice/quinoa, and guacamole.  I will definitely be making this again.
I'm making your spiced lentil soup tonight and planning to try the butternut squash chipolte chili later this week :)

Thanks for being my go-to recipe blog!!

As suggested, I made these tonight - Super Bowl Sunday!  The football game is still being played but I'm sitting on the couch oblivious!  These fajitas were fabulous!!  I say it every time I leave a comment but it has to be said again...you can do no wrong!!!!  I love love love everything I've made from your blog.  I absolutely can not wait for your cookbook!!  Yum!!

I love this recipe and have made it multiple times. I serve it with a side of spanish rice and some vegetarian refried beans. I have made this for guests and everyone has been very impressed :)

Hello!
Have just watched my carnivore husband wolf down a plate of these &amp; declare them to be lovely.  (He doesn't really do vegetables!) Had to substitute the feta for manchego as hubby doesn't like feta &amp; he had sour cream on his (he doesn't like avocado either.....) Mine had the avocado sauce, it was all soooo deliciously awesome (am having to stop myself going back for seconds!) 
Thank you so much for your brilliant recipes -they are so inspiring! 
Fiona

We had Poblano &amp; jalapeno peppers from our CSA farm share and lovely feta cheese from our local goat cheese share.  Wrong part of the country so we have to buy our citrus.  This is an easy and really tasty recipe.  I cheated and used guacamole from Whole Foods for the avocado sauce since right now the price of avocados is very high.  I made my sauteed veggies, cheese and guacamole into tacos; my husband ate his separately.  We both thought the recipe made a delicious dinner!

I can't really exaggerate how good this is. The taste and texture are fantastic. The marinade really pushes the already yummy ingredients over the top. We ate our fill with tortillas then used the leftovers scrambled in eggs the next day. So, so delicious. Thanks for a fantastic recipe!

Portobello mushroom and poblano pepper fajitas! Oh. WOW! This recipe is so delicious and satisfying. I don't think it could be any easier to make! Thank you!

We just made these for dinner! LOVED them! Thanks for another awesome recipe :)

This was a disaster! I usually have such good luck with your recipes but this one was a dud. I think the marinade was too acidic using juice from two limes. The veggies tasted really tart/sour from the marinade and none of the spices came through. The feta added to that acidic taste. The avocado sauce was good, so I ate that with some refried beans. The veggies were inedible.

Amazing. This is SO good. Flavor is immense. Even my kiddos loved this, i.e. "Best thing I've eaten in 13 years" said my 12 year old :) I've been living off the 20 vegetarian gluten free recipes you posted and loving every one of them. Thank you!

This was great! We used a little less red onion and made it finely sliced based on our preferences. Also we used pre-made guacamole. Next time I think we will do at least one more mushroom and definitely add the refried black beans! Thanks so much. Marinade was perfect!

Sheet Pan Cauliflower Fajitas! Cauliflower takes the place of meat in these mouthwatering, flavorful vegetarian fajitas. Serve with tortillas, vegan sour cream, guacamole and maybe some refried beans on the side.

Sheet Pan Cauliflower Fajitas (Vegetarian Fajitas)

head cauliflower, chopped into bit sized florets

red peppers, sliced

green peppers, sliced

onion,

chili powder

paprika

garlic powder

onion powder

Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil. Or use parchment paper.

Add all spices to a small bowl and mix. Set aside.

Place the chopped cauliflower, peppers, onions, spice mixture and olive oil in a large bowl. Mix well.

Add the mixture to sheet pan(s) and roast for 20-25 minutes, until the vegetables are soft with a crisp edge.

Serve with tortillas (corn or flour) with vegan sour cream, guacamole and perhaps a side of refried beans or spanish rice. Enjoy!

Sheet Pan Portobello Fajitas are an easy and flavorful vegetarian dinner idea that all cooks on one pan for easy cleanup!

Sheet Pan Portobello Fajitas

Tbsp chili powder* (0.30)

tsp chipotle powder (0.05)

onion powder (0.05)

tsp cumin (0.10)

garlic powder (0.05)

tsp sugar** (0.05)

salt (0.03)

portobello mushroom caps (3.99)

bell peppers (any color) (2.29)

yellow onions (0.64)

olive oil (0.38)

flour tortillas (6-inch) (1.00)

avocado (1.09)

cilantro (optional) (0.25)

lime (0.59)

Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix

Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.

Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.

After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.

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

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.

Spice up your Fajita Friday with these Vegetable Fajitas, a delicious vegan friendly blend of mushrooms, bell peppers, onions, and a whole lot of flavor.

Vegetable Fajitas

olive oil (60 mL)

Tbsp lime juice (30 mL)

½ Tbsp taco seasoning*

mushrooms

bell peppers (use various colors to brighten up the fajitas!)

tortillas (or 6 small tortillas, use corn tortillas

To serve: sour cream, cilantro, salsa, avocado, lime juice

Prep: Preheat oven to 450°F (230°C).

Marinade: Stir together all Marinade ingredients.

Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.

Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until veggies are tender and slightly charred at the edges.

Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!

Enjoy delicious vegetarian fajitas, perfectly marinated in a spice and citrus mixture for an authentic taste even without the meat. Plant-based goodness at its best.

Vegetarian Fajitas No Meat Tacos

Olive Oil

Soy Sauce

Mexican Oregon

Dark Red Chili Powder

Ancho Chile Powder

Cumin

Garlic Powder

Onion Powder

Black Pepper

Salt (fine, optional)

Orange (Juice only, about 1/4 cup)

Limes (Juice only, about 3 tablespoons)

Red Bell Pepper (thinly sliced)

Onion (thinly sliced)

Tempeh (used Lightlife Tempeh Original)

Corn Tortillas

Whisk together all marinade ingredients in a small bowl or jar.

Cut tempeh into 1/4&quot; - 1/2&quot; pieces.

Place tempeh slices in a ziploc bag. Pour in the marinade and rotate carefully to ensure all pieces have marinade. Place flat in the refrigerator. Allow to marinate 2 hours or overnight, up to a total of 24 hours, if desired.

Place two tablespoons oil in skillet and heat on medium. Add thinly sliced bell pepper and onions. Cook until softened, about 5-7 minutes. With tongs, remove to a plate and set aside.

If you plan on heating the tortillas in the skillet, use the same skillet and tongs to heat one at a time then set aside. Add more oil, as necessary, to keep things from sticking.

Place marinated tempeh in skillet and heat on medium until it&#039;s crispy on the edges and a little blackened in bits or lines are visible if using a grill pan. Turn after about 3-5 minutes to cook the reverse side. Once ready, remove with tongs. Discard remaining marinade.

Serve immediately.

These Vegetarian Fajitas with Halloumi Cheese are hearty, filling and flavorful!  Such a great vegetarian dinner!

Vegetarian Fajitas with Halloumi Cheese

olive oil, divided

green bell pepper, thinly sliced

red bell pepper, thinly sliced

yellow onion, thinly sliced

salt

halloumi cheese, mine was 8.8 oz

Corn or flour tortillas

Optional toppings: guacamole, tomato, onion, cilantro, salsa

Heat a large pan over medium heat and add 1 teaspoon olive oil, bell peppers, onion and spices.  Mix until everything is coated and let cook until vegetables have softened and are starting to brown, about 10 minutes.  Remove from the skillet and wipe skillet down or wash.

Cut the cheese into thin strips, you should get 9-12 pieces.  Heat pan and add the remaining 1 teaspoon olive oil.  Add the cheese and let cook until each side is browned, 3-5 minutes each side.

Assemble your fajitas: heat your tortillas and then spread with a spoonful of guacamole (optional) and top with a large spoonful of the fajita veggies and 2-3 pieces of cheese.  Enjoy!

This vegan fajitas recipe showcases meaty, umami-rich mushrooms, bell peppers, and red onions all wrapped up in warm flour tortillas. Serve them with avocado, cilantro, sour cream, and a squeeze of lime!

Quick & Easy Vegan Fajitas

tamari

ancho chile powder

smoked paprika

cayenne

Mexican oregano

sea salt

bell peppers (red, green,

black beans

avocado (sliced)

Fresh cilantro and lime wedges

Preheat the oven to 400&deg;F and line 2 baking pans with parchment paper, a silicone baking mat, or aluminum foil.

Slice the bell peppers and onions into ~&frac14;-inch thick strips. Remove most of the stem of the mushrooms, then slice them into &frac14;-inch strips as well. Add everything to a large mixing bowl and set aside.

In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.

Add the mixture to the bowl of veggies and gently toss until they&rsquo;re evenly coated in the marinade.

Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure even roasting. Roast the veggies for 30-35 minutes, stirring halfway, until they&rsquo;re tender and slightly charred.

When the fajita veggies are done, warm some corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.

Spoon some of the roasted veggies onto each tortilla, then top them with cooked black beans, avocado slices, cilantro, vegan sour cream, and a squeeze of lime. Happy eating!

These Veggie-Packed Fajitas are loaded with seasoned sweet potatoes, bell peppers, and onions. Serve them in tortillas or over rice for a delicious meal—perfect for meal prep too!

Vegetarian Fajitas

rice

limes

cilantro

Salt and pepper

sweet potatoes (2 large potatoes)

olive oil (divided)

bell peppers

sugar

black beans (and/or corn, drained and rinsed, optional)

mayo (good quality, full-fat)

Sriracha sauce

Toppings (see note 1)

Make Cilantro Rice

In a small, heavy pot, combine rice, water, and a teaspoon salt. Follow package directions to cook. Zest and juice limes to get 1 teaspoon zest and 3 tablespoons juice. Fluff the rice and stir in lime juice, lime zest, and cilantro. Toss to combine.

Cilantro Lime Rice

Prepare

Preheat oven to 425°F. Place oven racks 6–8 inches from the heat source. Line two extra-large sheet pans with parchment paper (helps avoid sticking).

Top 11 vegetarian fajitas recipes from across the web

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Top 11 vegetarian fajitas recipes from across the web

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

Top Tags

Portobello Mushroom and Poblano Pep...

Sheet Pan Cauliflower Fajitas (Vege...

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Vegetarian Fajitas No Meat Tacos

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