Name: Vegetarian Fajitas Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Mexican
Ingredients: 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3/4 teaspoon salt; 1/4 teaspoon ground black pepper; tiny pinch cayenne pepper, optional; 2-3 tablespoons olive oil; 1 large red bell pepper, seeded and sliced; 1 large green bell pepper, seeded and sliced; 1 large yellow bell pepper, seeded and sliced; 1 medium red onion, sliced; 8 ounce package cremini or button mushrooms, sliced; lime wedges; corn or flour tortillas; guacamole or sliced avocado; pico de gallo or other salsa; black beans; Vegan Sour Cream; Shreddable Vegan Mozzarella

Jump to Recipe· 4.5 from 3 reviews

If you’re hunting for a vibrant, delicious, and super easy meal to wow your taste buds and keep things meat-free, you’ve got to try this Vegetarian Fajitas Recipe. It’s packed with colorful peppers, tender mushrooms, and a homemade seasoning blend that brings everything to life. I promise, once you try these fajitas, you’ll want to make them over and over again — whether it’s for a quick weeknight dinner or a relaxed weekend hangout.

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Why This Recipe Works

Flavor Packed: The homemade seasoning mix balances smoky, spicy, and savory notes without overwhelming the veggies.
Quick and Easy: You get a fresh, hot meal on the table in under 20 minutes — perfect for busy days.
Customizable: Use whatever peppers you like or swap mushrooms for vegan chicken strips to suit your mood.
Vibrant Vegetables: Cooking with colorful bell peppers and mushrooms adds a hearty texture and keeps things nutritious.

Vegetarian Fajitas, Vegetarian Fajitas Recipe, Easy Vegetarian Fajitas, Colorful Vegetarian fajitas, Meat-free Fajitas - The image shows a close-up of a black pan filled with a colorful mix of cooked vegetables, including long slices of red, green, and yellow bell peppers, as well as small pieces of browned mushrooms and translucent cooked onions. A white spatula is partially visible on the left side, lifting some of the vegetable mixture. The vegetables appear soft and well cooked, with varied textures from the tender onions and mushrooms to the slightly firm bell peppers. The background is out of focus but shows more of the dark surface of the pan. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Vegetarian Fajitas Recipe lies in its simple, fresh ingredients — each playing its role to create a fajita that’s bursting with texture, flavor, and color. Plus, the ingredient list is flexible, so if your pantry is a little different, no big deal! Just grab fresh veggies and a handful of spices, and you’re all set.

Vegetarian Fajitas, Vegetarian Fajitas Recipe, Easy Vegetarian Fajitas, Colorful Vegetarian fajitas, Meat-free Fajitas - Flat lay of vibrant red, green, and yellow bell peppers sliced into long strips, glossy cremini mushrooms with rich brown caps and smooth texture, thinly sliced red onion rings showing their deep purple and white layers, bright green lime wedges with juicy segments visible, fresh cilantro sprigs with delicate leaves, ripe avocado halves with creamy green flesh, and a small pile of colorful chili powder, ground cumin, and smoked paprika powders in warm red and orange hues artfully scattered, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chili powder: This brings smokiness and warm heat, essential for authentic fajita flavor.
Ground cumin: Adds an earthy, nutty undertone that complements the peppers beautifully.
Smoked paprika: Provides depth and a subtle smoky hit that elevates the whole dish.
Garlic powder & onion powder: Classic aromatics that wake up every bite, making the veggies taste extra vibrant.
Salt & pepper: Simple, but critical — seasons everything perfectly to balance flavors.
Cayenne pepper (optional): For those who like it spicy, this little pinch adds just the right kick without overpowering.
Olive oil: Helps the veggies cook evenly and contributes a lovely, subtle richness.
Bell peppers (red, green, yellow): The stars of the show, bringing sweetness, crunch, and vivid color.
Red onion: Adds a mild sharpness and sweetness when caramelized lightly.
Mushrooms: Their meaty texture rounds out the dish, making it satisfying and hearty.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Vegetarian Fajitas Recipe depending on what’s fresh or what’s in my fridge. Some days I toss in sliced zucchini or swap out mushrooms for sturdy tofu cubes that soak up the seasoning beautifully. Honestly, fajitas are so versatile — the trick is to keep the veggies colorful and crisp-tender for that satisfying bite.

Variation: My favorite variation is using vegan chicken strips instead of mushrooms—they mimic the meaty texture and add a new dimension of flavor.
Spice level: Adjust the cayenne pepper and chili powder to your liking to keep things mild or bring up the heat.
Seasonal swaps: When bell peppers aren’t at their best, try mixing in sliced summer squash or even shredded kale for extra nutrients.
Difficulty: This recipe is beginner-friendly, but if you want extra char and depth, try finishing the veggies on a hot grill pan.

Step-by-Step: How I Make Vegetarian Fajitas Recipe

Step 1: Make the Seasoning Mix

Start by combining all the spices — chili powder, cumin, smoked paprika, garlic and onion powders, salt, pepper, and a pinch of cayenne if you’re feeling bold — in a small bowl. I like to taste a tiny pinch on its own first so I know exactly how spicy it is; this way I can adjust for next time. Set this aside while you prep your veggies.

Step 2: Prep Your Vegetables

Slice your Bell peppers into thin strips, get the red onion in nice rings or half-moons, and slice those mushrooms evenly too. Even slicing helps everything cook perfectly at the same time. Don’t skip this step — uneven pieces can either burn or stay undercooked, which is no fun.

Step 3: Sauté the Veggies

Heat olive oil in a large cast iron or heavy skillet over medium-high heat. Once it’s hot and shimmering, toss in the peppers, onion, and mushrooms. Stir constantly for about a minute to start softening the veggies evenly without burning. Use this time to get familiar with the sizzling sound — it tells you the pan is hot enough.

Step 4: Add Seasoning and Finish Cooking

Sprinkle your seasoning mix evenly over the veggies. Keep stirring frequently as the seasoning coats everything beautifully. Cook for about 5 minutes — you want the peppers softened but still a bit crisp and the mushrooms nicely browned. If your skillet isn’t stainless steel or cast iron, be extra mindful not to overcook the veggies; they’re the star here! Once done, remove immediately to avoid soggy veggies.

Step 5: Serve It Up

Warm your tortillas (corn or flour, your call), pile on the veggies, and serve with lime wedges and your favorite toppings. I usually go for creamy guacamole and a little vegan sour cream to balance the flavors. This is where you can really shine and make it your own!

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Tips from My Kitchen

Don’t skip the cast iron pan: It helps char the veggies just right, giving those fajitas an authentic sear and taste I can’t get as well in other pans.
Taste as you go: Seasoning is key, so I always taste a little veggie as I cook to decide if it needs a pinch more salt or spice.
Prep everything first: Having all veggies sliced and spices mixed makes the cooking process quick and stress-free.
Serve immediately: Fajitas are best eaten fresh to keep the peppers crisp and the flavors vibrant—don’t let them sit too long before serving.

How to Serve Vegetarian Fajitas Recipe

Vegetarian Fajitas, Vegetarian Fajitas Recipe, Easy Vegetarian Fajitas, Colorful Vegetarian fajitas, Meat-free Fajitas - Three soft white tortillas are open-faced and filled with layers of cooked vegetables including brown mushrooms, green and red bell pepper strips, and orange and yellow bell pepper strips, all mixed with small diced tomatoes and onions. Each tortilla has a dollop of white sour cream on one side, sprinkled with chopped green herbs. Lime wedges are placed beside the tortillas on a white marbled surface, which contrasts with the colorful vegetable layers. The tortillas have slight roasted brown spots, adding texture to the soft wraps. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When it comes to garnishes, I keep it simple but fresh. Lime wedges are a must — that citrus squeeze wakes up the smoky spices every time. Guacamole or sliced avocado adds creamy richness, while a dollop of vegan sour cream helps cool things down if you’ve kicked up the heat. And of course, a spoonful of fresh pico de gallo is like a refreshing, zesty hug.

Side Dishes

My go-to sides are black beans — they complement these fajitas perfectly with a creamy texture. Sometimes I’ll whip up a simple Mexican rice or a quick corn salad on the side, which keeps the meal feeling balanced but exciting. A fresh green salad with a citrusy vinaigrette also pairs beautifully if you want something light.

Creative Ways to Present

For dinner parties, I love setting up a fajita bar — warm tortillas, bowls of seasoned veggies, and all the toppings spread out so everyone can build their own. It’s interactive, fun, and you can cater to every taste. Another fun idea I’ve tried is wrapping the fajitas in large lettuce leaves for a fresh and low-carb take that’s surprisingly satisfying.

Make Ahead and Storage

Storing Leftovers

I store leftover fajita veggies in an airtight container in the fridge for up to 3 days. Keep the tortillas separate so they don’t get soggy. When you’re ready to eat, just reheat the veggies gently to keep their texture—too hot or too long and you’ll lose that fresh crunch.

Freezing

I’ve frozen fajita veggies a few times, and it works okay for emergencies—but I find fresh always tastes better. If you freeze, spread the cooked veggies on a tray first to freeze individually, then transfer to a freezer-safe bag to avoid clumps. Thaw overnight in the fridge and reheat gently on the stove.

Reheating

For reheating, I prefer a quick sauté in a hot pan over medium heat with a splash of water or oil to loosen things up. Microwaving works in a pinch but can make the veggies a bit soggy. Give the veggies some space in the pan and stir often for even warming without losing their crispness.

FAQs

Can I make this Vegetarian Fajitas Recipe gluten-free?

Absolutely! Just use corn tortillas instead of flour tortillas, and double-check any packaged toppings like vegan sour cream or cheese to be sure they’re gluten-free. The veggies and seasoning mix are naturally gluten-free, so it’s an easy swap.
What can I substitute for mushrooms if I don’t like them?

If mushrooms aren’t your thing, try sliced zucchini, eggplant, or even vegan chicken strips for a similar texture. The vegan chicken adds protein and makes the fajitas feel just as hearty and satisfying.
How spicy is this fajita seasoning? Can I adjust it?

The seasoning mix is mildly spicy by default, with just a tiny pinch of cayenne pepper. You can easily skip the cayenne or add more chili powder if you like it hotter. I recommend starting mild and adjusting as you taste during cooking.
Can I prepare the veggies in advance?

Totally! You can slice all the veggies a few hours ahead or even the night before and store them in the fridge. Just wait to cook them until you’re ready to eat for the best texture and flavor.

Final Thoughts

This Vegetarian Fajitas Recipe has been a go-to comfort meal for me whenever I want something flavorful, fresh, and fuss-free. It’s the kind of dish that feels special but won’t keep you hiding in the kitchen for hours. Whether you’re cooking for family, friends, or just yourself, I really hope you enjoy these fajitas as much as I do — they might just become one of your favorite weeknight dinners, too!