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!

fajita veggies piled into charred corn tortillas with lime wedges next to it

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!

final veggies cooked in a cast iron skillet with a stripped towel next to it.jpg

Why you will love these vegetarian fajitas

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 to make these amazing vegetarian fajitas

Vegetarian Fajita ingredients on a gray board including tortillas and mushrooms

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.

vegetarian fajita sauce in a round glass bowl

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.

sliced portobello mushrooms in a cast iron pan

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.

Add sliced onions and peppers to a heated pan with oil

4. Pour the fajita sauce over the veggies and toss to coat. Sprinkle the veggie with lime juice.

overhead shot of veggies in a pan with salsa and corn tortillas next to it

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!

Recipe tips

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.

Did you try this recipe? If you did then please leave a comment and rating below.

Portobello Mushroom Vegetarian Fajitas

Author: Amy Estes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 people 1x

Print Recipe

Description

Scale

Ingredients

For the Fajitas

2 tablespoon olive oil
2 large portobello mushroom caps (cleaned and sliced into strips)
3 large bell peppers (sliced into strips) – I used a mix of red, yellow and green for color
1/2 large red onion (sliced thin) – about 1 cup
6–8 yellow corn or flour tortillas

For the fajita seasoning

1 packet store-bought fajita or taco seasoning
1/4 cup vegetable stock – low sodium
1 tablespoon olive oil
1 tablespoon chili paste (optional)

For Serving

Avocados sliced
Chopped fresh cilantro
Limes
Cojita cheese
Sour cream

Instructions

Mix up the fajita sauce

Add the fajita seasoning to a small bowl and combine with the vegetable stock and 1 tablespoon of olive oil, and 1 tablespoon chili pastes (if using) and whisk well. Set aside

Cook the mushrooms, onions and peppers

Heat up a cast iron skillet to medium heat with 1 tablespoon olive oil. Once hot, add the sliced mushrooms and cook for about 2-3 minutes until brown on both sides. Once they are starting to brown, season the mushrooms with salt and pepper and set aside in a medium size bowl.
In the same pan you cooked the mushrooms in, add more olive oil, heat the pan back to medium heat and add the sliced onions and peppers. Season with salt and pepper and cook untl the veggies are softened and slightly brown and charred, turning them while they cook. Place them in the bowl with the mushrooms.
Pour the fajita sauce all over the veggies and lightly toss to coat.

Build the fajitas

Char the tortialls over an open flame on the stove top or under the broiler for 1-2 minutes on a sheet pan in the oven.
Fill the tortillas with some of the fajita veggies, top with sliced avocado, cojita cheese, cilantro and a squeeze of lime juice.

Notes

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.

Category: Main Dishes
Method: Sautéed
Cuisine: Mexican