Incredible Vegetarian Fajitas! Perfectly seasoned, hearty portobello mushrooms, onions, and peppers on top of perfectly charred corn tortillas topped with fresh cilantro and lime juice. Vegetarian, gluten-free. Easy make-ahead meal, perfect meal prep recipe! Ready in under 30 minutes!
Its time for sizzling, melt in your mouth fajitas like these amazing Vegetarian Fajitas. Yes, please! These veggie fajitas are Vegan, Vegetarian, Gluten-Free and simply one of the BEST weeknight dinners or healthy main dishes like EVER!
Why? They can be made pretty quickly, in under 30 minutes, the whole family will love them and you get to have fajita night in the middle of the week!
So break out the homemade guacamole, salsa, and margaritas and turn on some dancing music. Its time for a fun mid-week family-style meal everyone will LOVE!
Why you will love this recipe
- Quick and easy and ready in under 30 minutes!
- Vegetarian, vegan, and gluten-free
- A veggie-packed meal everyone will love!
- Great for meal prep or a make-ahead meal any day of the week!
- Affordable and accessible ingredients all year-round
- Crazy delicious!!!!
Ingredients needed to make this fajita recipe
How to make these incredible vegetarian fajitas
- Make the fajita sauce – Simply combine the fajita seasoning (garlic powder, onion powder, cumin, chili powder, salt, and pepper or use store-bought fajita seasoning) with some vegetable stock, chili paste for a kick, and a little olive oil. Whisk to combine.
2. Cook the mushrooms – heat a cast iron pan to medium-high heat, add a little olive oil and once hot, add the mushrooms. Cook for about 2 minutes per side, based on how thin or thick you sliced them. Once they are starting to brown, season with salt and pepper and set aside.
3. Saute the peppers and onions – In the same pan, you cooked the mushrooms in, add a little more olive oil, then once it’s hot add in the sliced onions and peppers. Season with salt and pepper and cook for 2-3 minutes until they are starting to brown and char a little.
4. Pour the fajita sauce over the veggies and toss to coat. Sprinkle the veggie with lime juice.
Finally, char up some corn tortillas on the stove and build your fajitas.
I topped mine with some salsa verde (aka “green salsa”), cojita cheese, lime juice, and cilantro. So goood!
- Clean the mushrooms easily by gently wiping them with a clean damp towel. Then slice them into strips that are about 1/4 inch thick.
- Slice the onions and peppers thin to make it easier to cook them faster.
- Add in other veggies like roasted cauliflower, broccoli, spinach, or tomatoes.
- Add some protein. You can add in some cooked black beans, crispy tofu, chickpeas, or even some scrambled eggs.
- Use store-bought fajita or taco seasoning or make your own by combing 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon ground cumin, 1 teaspoon oregano, and 1 teaspoon chili powder, and 1 teaspoon smoked paprika.
- Mix up the toppings. Top these fajitas with salsa, guacamole, pico de Gallo, shredded carrots, shredded cheddar cheese, or even some adobo sauce for an extra spicy kick.
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