Vegetarian FajitasThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
The aroma of these smoky vegetarian fajitas will immediately win you over! 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!
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. It’s a great way to enjoy Mexican food in a healthier, plant-based way without sacrificing flavor or satisfaction.
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. This has become one of our go-to vegetarian Mexican recipes, and I think you are going to love them as much as we do!
This vegetarian fajitas recipe brings the whole family together for a delicious, hot meal. Serve it as a main course with a side of refried beans or pinto beans, or as a filling for a burrito bowl. The best part? This recipe is so versatile you can easily customize it with your favorite fajita toppings or even switch out the corn tortilla for a soft tortilla or gluten-free tortilla.
These homemade fajitas beat the ones you’ll find at a Mexican restaurant any day! I also love switching up the toppings every now and then. It’s how we enjoy taco Tuesdays at our place – everyone gets to add their favorite toppings like diced avocado, fresh cilantro, and pico de gallo.
So, whether you’re a seasoned vegetarian looking to add to your favorite recipes, or you’re just beginning to explore vegetarian meals, these meatless fajitas are a delicious starting point. They’re great for meal prep or when you want to make something easy yet special for a busy weeknight.
👩🏽🍳 Why You’ll Love Vegetable Fajitas
- Plant-Based: This veggie fajitas recipe is great for those following a plant-based diet. The combination of veggies, spices, and black beans makes it a filling and nutritious meal that’s entirely free of animal products.
- Quick And Easy Recipe: Ready in a short amount of time, this is one of the easiest fajita recipes you’ll ever make and perfect when you’re short on time. Simple prep work and a straightforward cooking process makes this a great recipe for beginner cooks making fajitas for the first time.
- Variety Of Simple Ingredients: This recipe uses simple ingredients you likely already have in your kitchen. From the blend of spices to the fresh veggies and black beans, you’ll find you do not need to overcomplicate things for a flavorful meal.
- Better Than Fast Food: These meat-free fajitas are much healthier than anything you’d get at a fast-food Mexican restaurant. Plus, you have the satisfaction of knowing exactly what’s going into your meal.
- Family-Friendly: This is a great recipe that the entire family will love. The veggies are kid-friendly, and everyone can customize their own fajita with their favorite toppings, making it a fun and interactive meal.
Making these smoky vegetarian fajitas is incredibly easy, especially with ingredients that are convenient to find at your local grocery store. From the bright bell peppers to the aromatic spices, each component of this recipe adds to the overall flavor, making it a tasty Mexican meal everyone will enjoy.
- Extra Virgin Olive Oil: Used for sautéing the veggies, it adds a rich flavor and helps to caramelize them perfectly.
- Veggies: We used a mix of red onions, bell peppers and carrots. These fresh veggies add a burst of color, slightly sweet flavor, and nice crunch to our vegetable and black bean fajitas.
- Corn Tortillas: You’ll use corn tortillas as the wrap for the fajitas. And they’re naturally gluten-free!
- Mexican Shredded Cheese: This adds a creamy, gooey element to the fajitas, perfectly complementing the spicy, smoky flavors.
- Black Beans: These protein-packed beans add a hearty element, making them more filling.
- Avocado & Fresh Cilantro: These are used as toppings for the fajitas. The avocado adds a creamy texture, while the cilantro adds a refreshing flavor.
Veggie Fajitas Seasoning
- Smoked Paprika: This spice adds a smoky flavor to the fajitas, enhancing the overall taste and giving it a unique twist. It’s a great addition to any Mexican dish! You can also use regular paprika if you prefer.
- Dried Oregano: This herb provides a sweet and slightly spicy flavor, adding depth to the fajita seasoning blend.
- Garlic Powder: Garlic powder delivers a robust garlic flavor without the need for fresh cloves, making it a convenient and essential ingredient in this fajita mix. Feel free to use fresh minced garlic instead too (use about one clove for every quarter teaspoon of garlic powder).
- Ground Cumin: This spice contributes an earthy flavor, which is a key element in many Mexican dishes, including these delicious fajitas.
- Chili Powder & Taco Seasoning: These two spices add a kick of heat, making this meatless fajita recipe flavorful and spicy. Adjust the amount to your liking.
- Brown Sugar: A touch of brown sugar helps to balance the heat from the chili powder and taco seasoning. Coconut sugar would also work.
- Sea Salt & Ground Black Pepper: These basic seasonings enhance all the other flavors in the dish. Adjust to your taste.
- Cayenne Pepper: This adds an extra layer of heat. Use sparingly if you aren’t a big fan of spicy food.
🍲 Ingredient Substitutions
- Oil: Avocado oil or canola oil can be used as a substitute for olive oil.
- Onion: If you don’t have a red onion, a Vidalia onion or some white onions will work just as well.
- Bell Peppers: Feel free to use any combination of green bell peppers, red bell peppers, yellow bell peppers, or orange bell peppers.
- Tortillas: Soft flour tortillas or gluten-free tortillas can be used in place of corn tortillas. Each type of tortilla brings a slightly different taste and texture to the fajitas.
- Cheese: Use your favorite cheese like sharp cheddar, colby jack, or plant-based cheese.
- Beans: Instead of black beans, try using pinto beans, white beans, red kidney beans, or even chickpeas in your fajitas. Each type of bean brings a slightly different taste and texture to the dish, so it is a great way to mix things up.
🔪 How To Make Vegetarian Fajitas
Ready to whip up some of the best vegetarian fajitas you’ve ever had? Follow the step by step instructions to guide you through the process! For a more detailed breakdown and nutrition facts, check out the recipe card at the end of this post.
Heat Skillet, Sauté Your Vegetables: Start by warming a large skillet over medium heat. Add in your olive oil to get things sizzling. Toss in your onions, peppers, and carrots and let them sauté for about three to five minutes.
Add Your Spices & Black Beans: It is time to spice things up! Add all of your spices, from paprika right through to cayenne pepper, to the veggie mixture. Continue to sauté for another ten minutes until the vegetables start to caramelize. Now mix in your black beans and let them cook for another five to ten minutes until they’re heated through.
Prepare Your Tortillas: Divide your black bean and bell pepper mixture evenly among your warm tortillas.
Add Your Toppings: Top each tortilla with two tablespoons of shredded cheese and one tablespoon of fresh cilantro. You can also add salsa, guacamole, or avocado if you desire. And there you have it – delicious homemade vegetarian fajitas! Enjoy your meal!
💭 Expert Tips
- Caramelize Your Veggies: For the best flavor, make sure you cook your vegetables until they are caramelized. This process enhances the natural sweetness of the veggies and gives your vegetarian fajitas a depth of flavor. It might take just a little more time, but it is worth it!
- Cut Veggies Into Thin Strips: To guarantee even cooking and great flavor absorption, cutting everything into long, thin strips is a good idea. They’ll caramelize well and fit better into the fajitas, running the length of your tortilla.
- Drain Your Veggies: If there is some residual liquid that hasn’t evaporated after the veggies & beans cook, use tongs or a slotted spoon to remove the veggies from the pan. This helps avoid adding extra liquid to your tortillas, making them soggy and messy.
- Don’t Waste The Flavorful Liquid: The residual liquid left in the pan is packed with flavor. Instead of throwing it out, add it to your salsa before serving!
- Meal Prep For Convenience: This vegetarian fajitas recipe is a great meal prep option. You can prepare the fajita veggies and black beans ahead of time, store them in the fridge, and simply warm tortillas and assemble your fajitas when it is time to eat. Alternatively, you can use pre-cut vegetables or frozen fajita vegetables and a store-bought fajita seasoning mix.
- Double Batch Spice Mix: Make a larger batch of the fajita seasoning, mixing spices together in a small bowl to have on hand for the second time you make these! Store in a mason jar or spice container, and feel free to enjoy with other hot meals, too!
These fajitas with beans and veggies are incredibly versatile and there are many different ways of enjoying it. Here are some fun variation ideas to try:
- Mushroom Fajitas: For a different flavor, try adding some earthy portobello mushrooms or cremini mushrooms. Just slice them up and sauté them along with the other veggies.
- Other Veggies For Fajitas: Basically any combination of vegetables will go in fajitas! Try roasted sweet potatoes, diced butternut squash, or zucchini!
- Spice It Up: For those who love a bit of heat, add more cayenne pepper or adobo sauce to your blend of spices. This will give your vegetarian fajitas an extra kick that will taste great. You can also add some green peppers like jalapeños or poblano peppers.
- Different Plant Protein: Tofu works great for this recipe in place of, or in addition to, the black beans. You can marinate it in fajita seasoning to soak up all the flavors. Then, grill or sauté it in a frying pan or cast-iron skillet until golden brown. Besides tofu and beans, seitan and tempeh are good options.
- Sheet Pan Vegetarian Fajitas: Toss the seasoned vegetables on a baking sheet and roast in the oven for a convenient and hands-off approach. You may want to mix them around about halfway through the cooking process. Alternatively, you can also cook them in an air fryer. Just keep an eye on them, as the air fryer cooks quickly.
- Grill It: For an even deeper smoky flavor, try grilling your fajita veggies on an outdoor grill or a cast iron skillet next time. Just make sure to keep the veggies in a single layer for even cooking.
- Next-Day Burrito Bowl: If you have leftovers, try using the fajita mix as a topping for a burrito bowl. Just add some cooked rice and your favorite toppings, and you’ve got a delicious, easy meal. This is one of my favorite things to make for lunch the next day!
🍽 Serving Suggestions
Here are some other serving suggestions to help you enjoy this delicious recipe:
- Fajita Toppings: Any toppings you’d add to Mexican food would work with these vegetarian fajitas. Try sour cream (or vegan sour cream), pico de gallo, a squeeze of fresh lime juice or lime wedges, shredded lettuce, and a sprinkle of fresh cilantro. Play around with it and get creative!
- Salads: Pair these vibrant fajitas with a refreshing side salad like a tangy Mexican corn salad, a zesty black bean and corn salad, or a tomato avocado cucumber salad. The cool, crisp textures of the salads perfectly complement the warm, spiced fajita filling. This is one of my favorite ways to enjoy fajitas!
- Mains: This veggie fajita recipe can be the star of your meal, served alongside mains such as a hearty vegan black bean chili, a black bean and sweet potato enchilada casserole, or a flavorful vegetarian tamale pie.
- Sides: Serve these fajitas with side dishes like a warm bowl of refried pinto beans, a serving of vegan Mexican rice, or a helping of creamy healthy guacamole. These sides add a touch of authenticity to your Mexican meal and keep your taste buds wanting more.
- For Taco Tuesday: Elevate your Taco Tuesday by adding these vegetarian fajitas to the spread. They pair wonderfully with loaded veggie nachos or a spicy burrito.
🙌 Dietary Adaptations
This vegetarian fajita recipe has a few ingredients that need to be adapted for it to be vegan, gluten-free, and dairy-free. Here’s how you can make these modifications:
- Vegan And Dairy-Free Option: To make these fajitas vegan and dairy-free, you can substitute the cheese with a vegan cheese of your choice or even a dollop of vegan sour cream.
- Gluten-Free Fajitas: This recipe is already gluten-free as it uses corn tortillas. However, always double check the packaging of your corn tortillas at the grocery store to guarantee they are certified gluten-free. Some brands may have cross-contamination with gluten during the manufacturing process.
- Low Carb Option: Use lettuce wraps, cauliflower tortillas, or coconut wraps instead of corn tortillas for a low-carb option. You can also add more low-carb vegetables like zucchini and cauliflower.
- Sugar-Free Option: This recipe uses a small amount of brown sugar in the fajita seasoning. If you want to make this recipe sugar-free, you can either omit the brown sugar entirely or replace it with a sugar-free alternative, like stevia or monk fruit. Adjust the amount to taste, as these sugar substitutes can be much sweeter than regular sugar.
- Refrigerating: Leftovers of these delicious vegetable fajitas can be stored in the refrigerator for up to three days. I recommend storing the filling and tortillas separately. Make sure to keep each in an airtight container to maintain their freshness.
- Freezing: Although you can freeze the vegetable and black bean mixture, it is not recommended to freeze the assembled fajitas with tortillas as they may become soggy upon thawing. If you do decide to freeze the vegetable mixture, it can be stored in a freezer-safe container for up to two months.
- Reheating: Reheat the vegetarian fajitas in a large skillet on medium heat, adding a bit of olive oil to prevent sticking. If you’ve frozen the vegetable mixture, thaw it in the fridge overnight before reheating. Warm tortillas separately in a hot pan or directly over the flame for a few seconds on each side. Then, assemble your fajitas and enjoy!
Absolutely! Thinly sliced carrots work great in fajitas — they absorb the spices well, and have a nice soft but firm texture when cooked.
Yes, you can! Making your own fajita seasoning is a great way to control the amount of salt and spice in your food. Blend spices like chili powder, garlic powder, onion powder, and cayenne pepper for a homemade fajita mix, as shown in this recipe!
Cook the vegetables over high heat to avoid sogginess. Keep them slightly crisp for better texture. Overcooking the veggies will make them mushy.
Place a warm, slightly damp cloth over the tortillas or wrap them in aluminum foil while keeping them warm in the oven. This will help them maintain their texture and freshness. When serving, use a slotted spoon to avoid excess liquid from the veggies, as mentioned above!
Yes! Veggie fajitas are really good for you – they’re packed with fiber, vitamins and minerals from the mix of vegetables, and are often low calorie, low fat too. When you pair them with some plant protein like black beans or crumbled tofu, they make a filling, complete meal!
🌮 More Healthy Mexican Recipes!
- Vegan Black Bean Tacos
- Copycat Taco Bell Mexican Pizza
- Vegetarian Taco Lasagna
- Healthy Vegetarian Mexican Flautas
- Vegan Quesadillas
- Healthy 7 Layer Taco Dip
- Mexican Rice Casserole
Love this plant based mexican recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
📋 Recipe Card
🎥 Watch How to Make It
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1½ tsp garlic powder
- 1½ tsp ground cumin
- 1 tsp chili powder
- 1 tsp taco seasoning more or less to taste
- 1 tsp brown sugar
- ¾ tsp salt more or less to taste
- ¼ tsp ground black pepper
- ⅛ tsp cayenne pepper
- 2 tsp extra virgin olive oil
- 1 red onion cut into thin slices
- 2 orange bell peppers cut into thin slices
- 1 green bell pepper cut into thin slices
- 3 carrots cut on the diagonal into thin slices
- 8 corn tortillas
- Mexican shredded cheese about 2 tbsp per fajita
- 15 oz canned black beans, rinsed and drained
- diced avocado & chopped fresh cilantro as toppings
- 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).
- 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.
- 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.