Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegetarian Fajitas (Smoky, Healthy, Gluten-Free)

This post may contain affiliate links. Please read my disclosure.
Share This:

The aroma of these Smoky Vegetarian Fajitas will make you smack your lips and your stomach growl. Every bite is filled with lots of caramelized vegetables, spicy seasonings, protein-packed black beans, gooey Mexican cheese, and a crispy corn tortilla. Ready in 30 minutes and gluten-free too!

vegetarian fajitas in a corn tortilla topped with cheese, avocado and cilantro, served in a blue bowl

There are very few things that are better than freshly cooked vegetarian fajitas. They are literally one of my ultimate favorite foods. I love making them for my own family, or doubling the recipe and serving it when we have friends over for dinner.

The fact that we hardly ever have leftovers tells you that they are absolutely delicious. We can eat them over and over again and never get tired of their bold flavors. Fajita recipes tend to vary in flavor (it all depends on how the filling is cooked!) but I put my own unique spin on these to fit our tastes. I think you are going to love them as much as we do!

Tools and Equipment You’ll Need

Recipe Ingredients & Notes

ingredients for vegetarian fajitas
  • Veggies: I chose to use bell peppers and carrots in this recipe, but you can use any veggies you like! Zucchini, squash, sweet potatoes, even broccoli would all taste great in this dish.
  • Black Beans: Great for adding texture and plant-based protein!
  • Tortillas: I used corn tortillas but you can use whole wheat flour tortillas too.
  • Cheese: Mexican shredded cheese was our choice, but you can use cojita cheese or even goat cheese for a change of pace!
  • Spices: Don’t skimp on all the spices in this recipe! They are critical for adding the depth of flavor you’d want in a smoky and satisfying dish.
  • Toppings: I chose cilantro and diced avocado, but you could use guacamole, sour cream, plain Greek yogurt, pico de gallo, salsa – the possibilities are endless!

Step by Step Instructions

Step 1: Heat a pan over medium heat. Add 2 tsp extra virgin olive oil. Add onion, peppers, and carrots, saute for 3-5 minutes.

bell peppers and carrots sauteeing in a pan

Step 2: Add all of the spices – paprika through cayenne pepper – to the veggie mixture. Saute another 10 minutes until the vegetables caramelize. Add black beans and cook another 5-10 minutes until heated through.

spices added to pan with black beans and veggies

Step 3: Divide black bean/bell pepper mixture evenly among the tortillas. Top with 2 tbsp shredded cheese and 1 tbsp cilantro. (Add salsa or guacamole/avocado, or other toppings as desired).

top view of vegetarian fajitas in a corn tortilla topped with cheese, avocado and cilantro, served in a blue bowl

What Makes These Vegetarian Fajitas Healthy?

  • Low Calorie: You can enjoy 2 satisfying vegetarian fajitas for under 350 calories. What’s better than that? If you are watching your calorie intake, you will appreciate how much you get with this meal. 
  • High in Plant Protein: Due to the cheese and black beans you will get 16 grams of protein in each serving, which will help keep you full and satisfied.
  • Vitamins & Nutrients: I will never get tired of eating food that tastes incredible and is also filled with nutrients. This dish is packed with so much good stuff; it’s hard to believe. Here is a rundown of what you will get with each serving: Calcium, fiber, iron, potassium, zinc, folate, vitamin K, magnesium, vitamin C, vitamin E, vitamin A, and more!

Will Kids Enjoy These Fajitas?

If your children will eat bell peppers, carrots, onions, and black beans topped with cheese, then they will love it. When you caramelize the onions and peppers, they are so much sweeter, and that is always a plus for kids.

For young kids, I recommend chopping up the veggies instead of slicing them so they are “bite sized” – and cooking them slightly longer so they are softer and easier to chew. And if your kids are sensitive to spice, you can just reduce the spices as needed! For picky kids, choose veggies that they like (or dice them up super super fine so your kids can’t distinguish them from the cheese and beans!)

vegetarian fajitas in a corn tortilla topped with cheese, avocado and cilantro, served in a blue bowl

Recipe FAQs

How Do You Store Leftovers?

These vegetarian fajitas are a great meal to save as leftovers (if you don’t devour it all). Let the ingredients cool and put them inside of an airtight container — make sure to store the filling, toppings and corn tortillas in separate containers. Wait until you serve it to assemble, the corn tortillas will get mushy if you store them with the other ingredients. To reheat: warm them up in the microwave for a few seconds or in a skillet on the stovetop on medium low heat.

What veggies can you put in fajitas?

Honestly, any veggies work great in fajitas! The key is to just thinly slice whichever veggies you plan to use so they cook through and absorb all the flavors of the spices. In addition to Bell Peppers, Onions and Carrots (which I used), you can also try: Zucchini, Butternut Squash, Sweet Potatoes, Mushrooms, Cauliflower, Broccoli and Corn.

How Do You Make These Fajitas Spicy?

There is some spice to these fajitas, but it’s mild. So, if you like to have your fajitas extra spicy, you might want to increase the heat. I recommend adding extra cayenne, red pepper flakes, or jalapenos. All three options will taste great and add some spice to the meal.

Vegetarian Fajitas Variations

  • Drizzle the fajitas with some fresh lime juice. It’s a fun and zesty way to add more charm to the meal. 
  • Top the fajitas with some homemade guacamole. It’s so creamy and delicious and goes beautifully with the other ingredients too. 
  • Black olives are a tasty surprise that go well on these homemade fajitas. Slice up a few and sprinkle them on top. 
  • Go wild with the toppings. Cheddar cheese, sour cream, salsa, cilantro, and fresh green onions would all yummy ideas to consider. 
  • Instead of black beans, try pinto beans, white beans, red kidney beans, or even chickpeas or whole lentils.
  • Any tortilla will work well: corn, whole wheat, sprouted wheat, or even gluten-free chickpea tortillas.
  • Try using the leftover filling as a topping for nachos, burrito bowls, or crispy tacos.

Top Tips For Making These Smoky Vegetarian Fajitas

  • Be sure to cook the vegetables until they are caramelized. They will have the best flavor if you do. 
  • You can toast the tortillas by adding them to a baking pan and spritzing with olive oil. Heat in the oven at 375 for 5-10 minutes or until the texture you want. 
  • Add any of the toppings you normally add to Mexican food (cheese, salsa, guacamole, sour cream, etc.)
  • Cut everything into long, thin strips – they’ll cook more evenly, and will caramelize well when cut in this way. They’ll also absorb the flavor of the spices, and will fit better into the fajitas (running the length of your tortilla easily)
  • If there is some residual liquid that hasn’t evaporated after the veggies & beans cook, make sure you take the veggies out of the pan using tongs or a slotted spoon so you don’t end up adding that extra liquid to your tortillas (making them soggy!) But don’t throw out that liquid! It’s super flavorful, so add it to your salsa before serving.
vegetarian fajitas in a corn tortilla topped with cheese, avocado and cilantro, served in a blue bowl

Check Out These Other Mouthwatering Mexican Recipes!

If you have tried this Vegetarian Fajitas Recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious, healthy, family friendly food!

vegetarian fajitas in a corn tortilla topped with cheese, avocado and cilantro, served in a blue bowl
Print Recipe
5 from 5 votes

Smoky & Healthy Vegetarian Fajitas

The aroma of these Smoky Vegetarian Fajitas will make you smack your lips and your stomach growl. Every bite is filled with lots of caramelized vegetables, spicy seasonings, protein-packed black beans, gooey Mexican cheese, and a crispy corn tortilla. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 346.5kcal
Author: Anjali Shah

Ingredients

Instructions

  • Heat a pan over medium heat. Add 2 tsp extra virgin olive oil. Add onion, peppers, and carrots, saute for 3-5 minutes.
  • Add all of the spices – paprika through cayenne pepper – to the veggie mixture. Saute another 10 minutes until the vegetables caramelize. Add black beans and cook another 5-10 minutes until heated through.
  • Divide black bean/bell pepper mixture evenly among the tortillas. Top with 2 tbsp shredded cheese and 1 tbsp cilantro. (Add salsa or guacamole/avocado, or other toppings as desired).

Video

Notes

Fajitas Variations
  • Drizzle the fajitas with some fresh lime juice. It’s a fun and zesty way to add more charm to the meal. 
  • Top the fajitas with some homemade guacamole. It’s so creamy and delicious and goes beautifully with the other ingredients too. 
  • Black olives are a tasty surprise that go well on these homemade fajitas. Slice up a few and sprinkle them on top. 
  • Go wild with the toppings. Cheddar cheese, sour cream, salsa, cilantro, and fresh green onions would all yummy ideas to consider. 
  • Instead of black beans, try pinto beans, white beans, red kidney beans, or even chickpeas or whole lentils.
  • Any tortilla will work well: corn, whole wheat, sprouted wheat, or even gluten-free chickpea tortillas.
  • Try using the leftover filling as a topping for nachos, burrito bowls, or crispy tacos.
Top Tips For Making These Smoky Vegetarian Fajitas
  • Be sure to cook the vegetables until they are caramelized. They will have the best flavor if you do. 
  • You can toast the tortillas by adding them to a baking pan and spritzing with olive oil. Heat in the oven at 375 for 5-10 minutes or until the texture you want. 
  • Add any of the toppings you normally add to Mexican food (cheese, salsa, guacamole, sour cream, etc.)
  • Cut everything into long, thin strips – they’ll cook more evenly, and will caramelize well when cut in this way. They’ll also absorb the flavor of the spices, and will fit better into the fajitas (running the length of your tortilla easily)
  • If there is some residual liquid that hasn’t evaporated after the veggies & beans cook, make sure you take the veggies out of the pan using tongs or a slotted spoon so you don’t end up adding that extra liquid to your tortillas (making them soggy!) But don’t throw out that liquid! It’s super flavorful, so add it to your salsa before serving.

Nutrition

Serving: 2fajitas | Calories: 346.5kcal | Carbohydrates: 57.6g | Protein: 16g | Fat: 7.1g | Saturated Fat: 2.5g | Sodium: 329.6mg | Fiber: 13.5g | Sugar: 2.9g

Posted In…

Entrees ·

From healthy versions of favorites to cozy curries, these main courses are sure to bring some new recipes to your family’s table.

16 responses to “Vegetarian Fajitas (Smoky, Healthy, Gluten-Free)”

  1. Gorgeous and so easy! And 2 fajitas are less than 350 calories?? SOLD! So much nutrition in a super-quick family dinner. And great tips for making these more kid-friendly to help the kiddos get more wonderful veggie nutrition, too!5 stars

  2. this is great Idea! I tried and loved it..many thanks!

    Also if possible could you please help to suggest best Butter brands to buy!

  3. This looks unbelievably good! I love fajitas, so I’m always looking for new ideas to make them family friendly and healthy. Thanks for sharing! I’m going to pin this to my pinterest board to save.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Subscribe to newsletter

Copyright 2020 The Picky Eater. All rights reserved.