No need to go to a Mexican restaurant when you can make these delicious Vegetarian Fajitas at home! Full of colorful bell peppers, red onion and Portobello mushrooms in a spicy homemade fajita seasoning. This easy recipe makes the best vegetarian fajitas that are spicy, delicious and satisfying.
If you thought fajitas would not be delicious or filling with just fajita vegetables, surprise! Sure we love our Shrimp Fajitas and Air Fryer Chicken Fajitas too but these easy vegetarian fajitas are fantastic!
They include the classic bell peppers and onions cut into thin strips. But the real secret is the portobello mushrooms. These mushrooms have a beefy flavor and texture making them a perfect ingredient in vegetarian or vegan fajitas.
When cooked they are a hearty component of delicious recipes that even die hard meat eaters love. Mushrooms are a great source of plant protein too making the fajita veggies more filling with staying power.
Now it's easy to enjoy your favorite Mexican food at home and get extra veggies for the day too! Use it for meal prepping too for making lettuce wraps, to serve on rice (regular or cauliflower rice) or for bowl recipes.
What makes this skinny?
Vegetables!! Making the fajitas with vegetables, just a bit of olive oil and spices keeps the calories low. The volume of vegetables and using filling portobello mushrooms won't leave you starving either. Just the opposite. The bold flavors and type of mushroom used makes this vegetarian version fajita recipe an easy dinner and on the favorite recipes list.
Recipe Ingredients Notes
All ingredients are easily available at regular grocery stores.
Portobello Mushroom caps. Portobello mushroom caps are sold already packaged at the grocery store. You'll need 1 pound of them. Clean them (if they have not been cleaned; see that section below) and slice into ¼-inch to ½-inch thick slices.
Bell peppers. You'll need one red bell pepper, one orange and one green. Choose large bell pepper. You'll remove the stem, inner membrane and seeds then slice into ½-inch thick slices. Yellow bell peppers can also be used. Having a mixture of colors gives a colorful excitement to the veggie fajitas.
Red onions. Use 2 medium size onions. Slice lengthwise into ½-inch slices then separate the pieces of onion before adding to the skillet.
Fajita Seasoning. You'll make your own seasoning blend using crushed red pepper flakes, cayenne pepper, garlic powder, ground cumin, kosher salt and freshly ground black pepper.
Topping ideas. The vegetable fajitas are great as is but toppings can be much of the fun. Use your favorite fajita toppings or here are some ideas:
- sliced avocado
- low fat sour cream, non-fat plain Greek yogurt (we use Chobani brand) or vegan sour cream
- chopped fresh cilantro
- lime wedges for a squeeze of fresh lime juice on the fajita filling
How to Clean Mushrooms
Rinsing mushrooms like most other vegetables can leave them waterlogged. The easiest way to clean them is with a special mushroom brush which gently lifts off any dirt particles.
Or simply use a dampened paper towel. Gently wipe it over the top to remove any excess soil without scrubbing off the outer layer of the mushroom cap.
How to make Vegetarian Fajitas
Printable recipe card at the end of the post.
STEP 1. Mix the fajita seasoning
In a small bowl combine the fajita seasonings: crushed red pepper flakes, cayenne pepper, garlic powder, ground cumin, smoked paprika, salt and pepper. Mix and set aside.
STEP 2. Cook the vegetables
Heat a large non-stick skillet with high sides or large cast iron skillet over medium heat. Add the olive oil and heat.
Add the bell peppers and cook, stirring periodically over medium heat just until they begin to soften (5-7 minutes) (photo 1). Add the red onion slices and continue to stir over medium heat until the onions begin to soften (photo 2)
Add the mushroom slices (photo 3). The skillet will be full but the contents will shrink as it continues to cook and soften. Cook stirring often and folding the ingredients together, until the mushrooms have cooked and are soft and tender. peppers.
STEP 3. Add the seasoning
Sprinkle the fajita seasoning over the vegetables and stir to fully coat (photo 4). Remove from heat.
STEP 4. Serve
Serve with warmed corn tortillas, fresh slice avocado, lime juice and chopped cilantro or your favorite toppings. Enjoy!
The best way to warm corn tortillas
Dampen a paper towel (it should not be soaking wet). Wrap a stack of tortilla in it. Microwave for 15 seconds or until soft and warmed through.
If cooking in the oven you can also wrap a stack in foil and place them in the oven until they are warmed through.
The trick is to warm them without drying them out so they don't crack.
Use a large non-stick skillet. The volume of the fresh veggies requires a large skillet. Using one with higher sides helps keep everything in the pan while it cooks down. As the sautéed veggies have cooked they will soften and take up less space. If not using a non-stick skillet you may need to add some extra oil to fully cook the homemade fajitas vegetables.
How to Store
If you have leftover fajita filling, store it in an airtight container in the refrigerator for up to 3 days. Warm in the microwave before serving.
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