These Easy Vegan Fajitas are colorful and full of flavor! With tender peppers and onions tossed in spices, they are super quick to make and delicious to eat.
They’re perfect for a fun dinner, and I love piling mine high with toppings like avocado and salsa. Who doesn’t enjoy a good fajita fiesta? 🎉
The best part is how fast they come together—just sauté the veggies and enjoy! It’s a tasty meal that’s healthy and makes me feel great. Yum!
Key Ingredients & Substitutions
Tortillas: Choose small corn or flour tortillas according to your preference. If you’re gluten-free, look for corn tortillas! They are often a healthier option and add a nice flavor.
Bell Peppers: I used both red and yellow peppers for a pop of color. Green peppers work too if you prefer a more bitter taste. Feel free to mix in other veggies like zucchini or even sweet potatoes!
Mushrooms: Cremini or portobello mushrooms provide a meaty texture. If mushrooms aren’t your thing, try substituting with diced zucchini or a can of chickpeas for protein.
Spices: Chili powder and smoked paprika are key for flavor. If you love heat, add some cayenne pepper! For a milder version, reduce the chili powder or skip the spicy seasonings entirely.
How Do I Sauté Vegetables Without Overcooking Them?
Sautéing vegetables perfectly is all about timing and heat. You want to cook them just until they are tender but still vibrant and crunchy.
- Start by heating your oil in a skillet over medium-high heat—the oil should shimmer when ready.
- Add the onions first, cooking for 3-4 minutes until softened. Then, toss in the bell peppers for another 5 minutes.
- Finally, add the mushrooms along with the spices. The whole process should take around 10-12 minutes, stirring often!
- Watch closely! Remove them from heat when they’re still bright, ensuring they stay deliciously crisp.
Easy Vegan Fajitas with Peppers and Onions
Ingredients You’ll Need:
For the Fajitas:
- 8 small corn or flour tortillas (check vegan-friendly)
- 1 large red bell pepper, sliced into strips
- 1 large yellow bell pepper, sliced into strips
- 1 large onion, thinly sliced
- 8 oz cremini or portobello mushrooms, sliced thick
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Garnish:
- Fresh cilantro, chopped (for garnish)
- Vegan sour cream or plain plant-based yogurt (for topping)
- Lime wedges (optional, for serving)
How Much Time Will You Need?
This recipe will take about 25 minutes total—about 10 minutes for prep and 15 minutes for cooking. You’ll quickly sauté the veggies, warm the tortillas, and assemble everything for a speedy and delicious meal!
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet, pour in the olive oil and set the heat to medium-high. Wait for the oil to shimmer, which means it’s hot and ready to cook your veggies.
2. Sauté the Onions:
Once the oil is hot, add the sliced onions. Cook them for about 3-4 minutes until they start to soften. Stir occasionally so they cook evenly!
3. Add Bell Peppers:
Next, mix in the sliced red and yellow bell peppers. Continue to sauté for another 5 minutes until the peppers are tender yet still have a little crunch—this will add great texture!
4. Incorporate the Mushrooms:
Add the sliced mushrooms to the skillet. Sprinkle the chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper over the vegetables. Stir everything well to ensure the spices coat the veggies evenly.
5. Cook Until Tender:
Let the mixture cook for about 5-7 more minutes. Keep stirring occasionally until the mushrooms are nicely browned and the vegetables are cooked through but still colorful and vibrant!
6. Warm Your Tortillas:
While the veggies finish cooking, warm up the tortillas. You can do this in a dry skillet over low heat or in the microwave for about 20 seconds until they are pliable.
7. Assemble the Fajitas:
Take a warm tortilla and fill it with a generous scoop of the sautéed vegetable mixture. Don’t be shy—load it up!
8. Add Toppings:
Top your fajitas with a dollop of vegan sour cream, a sprinkle of fresh cilantro, and a squeeze of lime juice for an extra burst of flavor.
9. Serve and Enjoy!
Dig in immediately and savor these colorful, flavorful vegan fajitas! Perfect for a quick dinner or a fun meal with friends!
FAQ for Easy Vegan Fajitas with Peppers and Onions
Can I Use Different Vegetables?
Absolutely! Feel free to mix and match your favorite veggies. Zucchini, corn, or even sweet potatoes can add great flavor and texture. Just make sure to cut them into similar sizes for even cooking!
How Do I Store Leftover Fajitas?
Store any leftover filling in an airtight container in the fridge for up to 3 days. The tortillas can be stored separately. To reheat, warm the filling in a skillet or microwave and enjoy it with fresh tortillas!
Can I Make This Recipe Gluten-Free?
Yes! Simply opt for corn tortillas, which are typically gluten-free. Always check the packaging to ensure they meet your dietary needs.
What Can I Use Instead of Vegan Sour Cream?
If you don’t have vegan sour cream on hand, plain plant-based yogurt works well as a substitute. You can also try guacamole or even a simple avocado mash for creaminess!
