Easy Veggie Fajitas Recipe (Vegetarian Fajitas)

Spice up your Fajita Friday with these Vegetable Fajitas, a delicious vegan friendly blend of mushrooms, bell peppers, onions, and a whole lot of flavor.

Course Main Dishes

Cuisine American, Mexican

Keyword vegan fajitas, vegetable fajitas, vegetarian fajitas, veggie fajitas

Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion Cinco de Mayo

Time 30 minutes or less, 45 minutes or less

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 383

Author Sarah Bond

Ingredients

Marinade

¼ cup olive oil 60 mL
2 Tbsp lime juice 30 mL
2 ½ Tbsp taco seasoning*

Veggies

4 or 5 portobello mushrooms about 1 lb
3 bell peppers use various colors to brighten up the fajitas!
1 medium red onion

To Serve

3 large tortillas or 6 small tortillas, use corn tortillas for a gluten-free option
To serve: sour cream, cilantro, salsa, avocado, lime juice

Instructions

Prep: Preheat oven to 450°F (230°C).
Marinade: Stir together all Marinade ingredients.
Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.
Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until veggies are tender and slightly charred at the edges.
Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!

Notes

Don't have taco seasoning? Use this blend of spices instead!
1 tsp chili powder
1 tsp salt
1 tsp smoked paprika
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1/2 tsp ground black pepper

Nutrition