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    Make It Skinny Please » Recipes » Main Dishes » Vegetarian Fajitas

    Published: Aug 5, 2022 · Modified: Oct 5, 2022 by Toni Dash · 7 Comments

    Vegetarian Fajitas

    Weight Watchers Points1
    Calories: 93kcal
    Carbs: 17g
    Protein: 3g
    Fats: 3g
    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    vegetarian fajitas on a white plate.

    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.

    vegetarian fajitas on a white plate.

    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.

    Jump to:
    • What makes this skinny?
    • Recipe Ingredients Notes
    • How to Clean Mushrooms
    • How to make Vegetarian Fajitas
    • The best way to warm corn tortillas
    • Expert Tips
    • How to Store
    • More recipes you'll love!
    • Recipe

    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.

    vegetarian fajitas labelled ingredients.

    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
    • guacamole
    • 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
    vegetarian fajitas on white plate close up

    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.

    vegetarian fajitas recipe steps 1-4.

    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!

    vegetarian fajitas on white plate close.

    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.

    Expert Tips

    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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    Recipe

    vegetarian fajitas square.

    Vegetarian Fajitas

    Weight Watchers Points1
    Click to track Weight Watchers Points
    Spicy delicious vegetarian fajitas are brimming with colorful bell peppers, red onion and portobello mushrooms for a filling satisfying Mexican food favorite. Easy recipe the makes loads of fajita filling!
    5 from 50 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Diet: Low Calorie, Low Fat, Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 14 ½-cup servings (total yeild: 7 cups fajita filling)
    Calories: 93kcal
    Author: Toni Dash
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    Equipment

    large non-stick skillet

    Ingredients

    Fajita Seasoning

    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon cayenne pepper
    • ½ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper

    Fajita filling

    • 1 ½ tablespoons olive oil
    • 1 large red bell pepper stem, seeds and inner membrane removed. Sliced into ½-inch thick slices lengthwise
    • 1 large yellow bell pepper stem, seeds and inner membrane removed. Sliced into ½-inch thick slices lengthwise
    • 1 large green bell pepper stem, seeds and inner membrane removed. Sliced into ½-inch thick slices lengthwise
    • 2 medium red onions peeled and sliced into ½-inch slices lenghtwise, separated into individual pieces
    • 1 pound portobello mushrooms caps cleaned (see notes) and sliced into ½-inch thick slices

    Serving and toppings (suggestions)

    • 14 corn tortillas
    • sliced avocados
    • 2 limes cut into wedges
    • Chopped fresh cilantro

    Instructions

    • In a small bowl combine the fajita seasonings: garlic powder, cumin, smoked paprika, crushed red pepper flakes, cayenne pepper, salt and pepper. Mix and set aside.
    • Heat a large non-stick skillet with high sides 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).
    • Add the red onion slices and continue to stir over medium heat until the onions begin to soften.
    • Add the mushroom slices. 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.
    • Sprinkle the fajita seasoning over the vegetables and stir to fully coat. Remove from heat.
    • Serve with warmed corn tortillas, fresh slicedv avocado, lime juice and chopped cilantro. Enjoy!

    Notes

    Nutrition facts: the fajita filling, corn tortillas, cilantro, lime wedges are included in the nutrition facts. Sliced avocado and other optional toppings are not included in the calculation.
    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.
    Topping suggestions
    • sliced avocado
    • guacamole
    • 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 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.
    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.

    Nutrition

    Calories: 93kcal | Carbohydrates: 17g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Sodium: 101mg | Potassium: 268mg | Fiber: 3g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 52mg | Calcium: 32mg | Iron: 1mg
    Tried this recipe? Please share it!Mention @MakeItSkinnyPlease or tag #MakeItSkinnyPlease!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutritional Coach and certified Weight Loss Specialist, writer/blogger, photographer, chief recipe developer and creator of Make It Skinny Please. She has been developing easy to make, well-tested recipes since 2010. Her slimmed down recipes using real food ingredients bring excitement to the dining table and never taste like 'diet food'. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Kim says

      August 29, 2022 at 12:12 pm

      5 stars
      We made this when my kids were visiting as two of them are vegetarian. Everyone loved them! The recipe was super easy to follow and we picked up all the ingredients at our local farm stand. Thanks for a great recipe!

      Reply
    2. Andrea says

      August 05, 2022 at 9:14 am

      These were excellent! I loved the addition of mushroom caps. Thanks.

      Reply
      • Toni Dash says

        August 08, 2022 at 9:48 am

        Portobello mushrooms are a favorite in my house! They make a great vegetarian swap for burgers!

        Reply
    3. Gina Abernathy says

      August 05, 2022 at 8:46 am

      5 stars
      I love the skinny take on fajita night. Mushrooms and avocados always have a place at my table and on my plate.

      Reply
    4. Kerri says

      August 05, 2022 at 8:25 am

      5 stars
      This recipe combines two of my favorite things, Mexican food and portabella mushrooms! My mouth is watering just thinking about these! Can't wait to try!

      Reply
    5. Deana S says

      August 05, 2022 at 8:13 am

      5 stars
      So easy to make and loaded with flavor! I think I’m going to make them again this weekend!

      Reply
    6. Kate says

      August 05, 2022 at 7:52 am

      5 stars
      So many gorgeous flavours in these.... really filling and totally delicious, perfect weeknight dinner!

      Reply

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    Welcome! I’m Toni. I'm a Certified Nutrition Coach and NASM certified Weight Loss Specialist. I'm excited to share Classic Recipes made more calorie friendly using real food!

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