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vegetarian fajitas square.
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5 from 51 votes

Vegetarian Fajitas

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!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 14 ½-cup servings (total yeild: 7 cups fajita filling)
Calories: 93kcal
Author: Toni Dash

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