These easy vegan fajitas are packed with colorful peppers and sweet onions. They’re quick to make and perfect for busy weeknights!
Just toss everything in a hot pan, and watch the magic happen. I love piling mine high with avocado and salsa—it’s a fiesta on a plate! 🎉
Key Ingredients & Substitutions
Bell Peppers: Red and yellow peppers add sweetness and vibrant color. If you don’t have these, green bell peppers work too but they’re more bitter. You can also use any other peppers like poblano for a spicier touch.
Onion: A large onion brings depth to the dish. I prefer yellow onions for their sweetness but feel free to use red onions for a milder flavor and color pop.
Mushrooms: Cremini or portobello mushrooms give a meaty texture to the fajitas. If you’re not a fan, you can skip them or replace them with zucchini or canned black beans for protein!
Tortillas: Flour tortillas are soft and easy to wrap, but corn tortillas are gluten-free and tasty. Just be sure they’re vegan if you’re buying them pre-made!
How Do I Get Perfectly Sautéed Vegetables?
Sautéing veggies for fajitas requires just the right technique to keep them tender without getting mushy. Here’s how to nail it:
- Use medium-high heat to avoid steaming them. You want them to caramelize slightly for better flavor.
- Start with the onions and bell peppers first, as they take longer to soften. Cook them for about 5–7 minutes.
- Add mushrooms later, as they cook faster and release moisture. This way, everything remains firm and tasty!
Don’t rush; allow them to get that nice golden color! Stir occasionally for even cooking.
Easy Vegan Fajitas with Peppers and Onions
Ingredients:
- 1 tablespoon olive oil
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large onion, thinly sliced
- 8 ounces cremini or portobello mushrooms, sliced thickly
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 6 small flour or corn tortillas (check vegan if store-bought)
- Fresh cilantro, chopped (for garnish)
- Vegan sour cream or cashew cream (for topping)
- Optional: lime wedges, guacamole, salsa for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, making a total of roughly 25 minutes to get these delicious vegan fajitas ready. It’s a quick, healthy meal option that’s super satisfying!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet, pour in the olive oil and set the heat to medium-high. Let it warm for a minute to get nice and hot.
2. Sauté the Veggies:
Add the sliced onions and bell peppers to the skillet. Sauté them for about 5–7 minutes, stirring occasionally. They should start to soften and get a little bit of color.
3. Add Mushrooms:
Throw in the sliced mushrooms and cook for another 5 minutes. The mushrooms will release their juices and everything will become tender.
4. Season the Filling:
Now, sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper over your sautéed veggies. Mix well to ensure everything is coated with the spices. Let it cook for 2 more minutes; this will help enhance the flavors!
5. Warm the Tortillas:
While the filling is finishing up, warm your tortillas. You can do this in a dry pan or microwave until they’re soft and flexible—this makes assembling easier!
6. Assemble Your Fajitas:
Take each warm tortilla and add a generous spoonful of your veggie filling right down the middle. Don’t be shy—load them up!
7. Add Toppings:
Top your fajitas with a dollop of vegan sour cream and some fresh cilantro. You can also sprinkle on some extra spices if you like!
8. Serve and Enjoy:
Enjoy your fajitas right away! Serve with lime wedges, guacamole, or salsa on the side for extra flavor. Enjoy your colorful and flavorful vegan fajitas!
Can I Use Different Vegetables in These Fajitas?
Absolutely! You can customize your fajitas with any vegetables you like. Good options include zucchini, corn, or even spinach. Just keep in mind that cooking times may vary slightly depending on the vegetables used.
What Can I Use Instead of Mushrooms?
If mushrooms aren’t your thing, you can substitute them with extra bell peppers, diced zucchini, or even canned black beans for added protein. Each substitution will bring a unique flavor to your fajitas!
Can I Make This Recipe Gluten-Free?
Yes! Just opt for corn tortillas instead of flour ones to make your fajitas gluten-free. Ensure that any additional toppings, like the vegan sour cream, are also gluten-free.
How Do I Store Leftover Fajita Filling?
Store any leftover filling in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water if needed to moisten it.
