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An overhead view of veggie fajitas on a large fajita skillet resting on a wooden board with charred flour tortillas resting nearby.

Best-Ever Veggie Fajitas

Course: Entree
Cuisine: Tex-Mex, Mexican
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 341kcal
Author: Kris Longwell
You will never miss the meat with these amazing vegetarian fajitas. The portobello mushrooms have an almost 'beefy' taste and texture to them and the flavor is classic in every way. They are healthy and off-the-charts delicious!
Print Recipe

Equipment

  • 1 Large skillet
  • fajita skillet optional

Ingredients

  • 3 tablespoon olive oil divided
  • 3 large portobello mushroom caps stem and gills removed, cut into strips
  • 3 bell peppers seeded and cut into strips
  • 1 large red onion sliced into strips
  • 3 cloves garlic
  • 2 tablespoon soy sauce
  • 1 tablespoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin ground
  • ½ teaspoon onion powder
  • 8 flour tortillas heated (preferably over gas flame)
  • fresh limes for garnish
  • cilantro chopped, for garnish
  • sour cream for garnish, optional
  • salsa for garnish
  • Cotija cheese crumbled, for garnish, optional

Instructions

  • Heat 2 tablespoons of the oil in a large skillet (ie, cast iron) over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until soft and darkened, about 8 minutes. Remove from the skillet onto a platter.
    3 tablespoon olive oil, 3 large portobello mushroom caps
  • Use the same skillet (no need to wipe it clean) and heat the remaining tablespoon of oil over medium-high heat. Add the peppers and onion and sauté, stirring often, until very soft and the onions have begun to caramelize, about 10 minutes. Stir in the garlic and sauté for another 30 seconds.
    3 bell peppers, 1 large red onion, 3 cloves garlic
  • Return the mushrooms to the skillet and gently stir to combine. Stir in the soy sauce and cook, stirring often, for 1 minute. Stir in the chili powder, paprika, cumin, and onion powder. Sauté for 2 more minutes.
    2 tablespoon soy sauce, 1 tablespoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon cumin, ½ teaspoon onion powder
  • Meanwhile, heat your tortillas, preferably over a gas flame, if possible. If using, heat your fajita skillet on the stove until very hot (be careful, handle it with a hot pad).
    8 flour tortillas
  • If using, transfer the vegetables to the heated fajita skillet and serve at once. Garnish with a squeeze of fresh lime and a sprinkle of cilantro. Serve with the heated tortillas and desired toppings.
    fresh limes, cilantro, sour cream, salsa, Cotija cheese

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
Feel free to use any variety of vegetables. Squash, zucchini, carrots, and eggplant are all wonderful additions. 
Leftover will keep (refrigerated) for several days. Reheat in a skillet on the stove over medium heat until heated through. 

Nutrition

Calories: 341kcal | Carbohydrates: 43g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 989mg | Potassium: 613mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3514IU | Vitamin C: 117mg | Calcium: 119mg | Iron: 4mg