Wrapped in warm tortillas with a handful of vibrant garnishes—with these fajita veggies you won’t miss the meat…any night of the week. What started as an attempt at Meatless Monday has evolved into one of our favorite taco night dinners.
A delicious mix of bell peppers, onions, and mushrooms are tossed in a zesty, homemade marinade with just the right spices, cooked to perfection, then drizzled with a bit of reserved marinade. The secret to their incredible flavor is that finish with the reserved marinade.
You won’t believe the flavor impact until you give this recipe a try!
Fajita Veggies
Spice Up Your Life! Or at least your Meatless Monday. Grilled onions and peppers are part of the reason I love fajitas in the first place—and with this fajita spice mix I get all of the fajita flavors I’m craving—so I don’t miss the meat for a moment. Also since this recipe contains meaty Portabella mushrooms, it’s hearty and filling, without the meat.
Top It Off!! Building a taco is personal. We love this veggie version with cotija, cilantro, and a squeeze of lime. If you didn’t know, cotija is a crumbly Mexican (cow’s milk) cheese that will elevate just about any taco experience. This is our go-to combination of flavors and textures, but feel free to invite your favorite topping(s) to the party.
So whether it’s Meatless Monday, Taco Tuesday, or Any Other Day Fit for a Fajita—these veggies are sure to hit the spot.
Try my chicken fajita pasta next! It’s super creamy and seasoned perfectly with my homemade fajita seasoning! I promise your family will love it! ♥
How To Turn The Veggies Into Fajitas
When I make these, I serve them with warm flour tortillas and all the standard fajita toppings. Just spread out the veggie fajitas on your warm tortilla and top away to your heart’s content.
In order to add protein, I make sure to have cheese. I love these with cojita cheese or pepper jack. Beans will also create a complete protein when combined with corn tortillas, so you can go either way if you want to make sure this meal contains protein.
More Serving Options
I can’t tell you how many ways I use these. I often make burrito bowls with these as the star of the bowl! They’re amazing in a crispy, golden quesadilla.
Traditionally, rajas are placed in quesadillas, but this makes a delicious version. They’re fabulous, with the vegetable strips coarsely chopped up and baked under an ooey-gooey layer of cheese on a plate of nachos.
I also like them on burgers and a sandwich. They add so much flavor and of course, fiber, and nutrition. (they’re really high in vitamin C!)
As the recipe is written below, when made with vegetable oil or olive oil, the recipe is considered vegetarian fajitas and vegan. If you don’t follow that diet feel free to add any cooked meat of your choice. These will of course complement virtually any protein you like.
If you want to add some leftover cooked shrimp, chicken, or beef, feel free. We’ve often had shredded rotisserie chicken or leftover steak.
Optional Fajita Toppings
- Cowboy Caviar (this, of course, isn’t a traditional fajita topping, but you won’t believe how good it is on your fajitas!)
- Fresh Lime Wedges
- Cheese
- Sour Cream
- Guacamole or an Avocado slice
- Salsa
- Shredded Lettuce
- Black Beans or Pinto Beans
How to Warm Tortilla
Oven Method: Preheat the oven to 300°F. Wrap 6-8 the tortillas well, sealing completely, in aluminum foil. Place in the oven until heated through, about 10-15 minutes. If you have more than 8 tortillas, make a second aluminum foil pack.
Microwave Method: Run a clean dish towel under the kitchen faucet. Wring it out so it’s just damp. Wrap tortillas up in a damp towel, folding them over so steam won’t escape. Microwave for about 30 seconds.
Microwaving this too long can actually make tortillas unpleasantly hard, so stick with 30 seconds and only cook longer if necessary.
Wrap your tortillas in foil, then stick them in the oven. When you are ready to serve, remove them from the oven, but leave them wrapped in the foil so that they don’t dry out before go-time. If your party is on the smaller side, you may want to try just using a damp dish towel to keep those tortillas warm.
How To Keep Fajita Veggies Warm
If you’re making these fajita veggies ahead of time, for a party for instance, and need to keep them warm, you can cook them as directed them, place them in a crockpot set on “warm”.
If you’re making these for a simple family dinner, the best way to keep them warm is to simply cover the skillet to contain the heat. Using a large cast-iron skillet is ideal as it will retain heat after you turn the stovetop off. Simply cover it with aluminum foil if you don’t have a fitted lid.
You can also spread them out on a baking sheet or pan, cover with foil and keep them heated in a low-temperature oven. Stir before serving.
Ingredient You”ll Need
- Vegetable Oil – (or bacon fat work fabulously?)
- Fresh Lime
- Garlic
- Worcestershire Sauce
- Chili Powder
- Cumin
- Salt
- Brown Sugar
- Black Pepper
- Smoked Paprika
- Garlic Powder and Onion Powder:
- Bell Peppers
- Red Onion
- Portabella Mushrooms
- Cilantro
Tips + Tricks
- Cut Some Carbs: If you want to cut down your carbohydrates, serve these with carb balance tortillas, by Mission foods, or over cauliflower rice.
- Make It Spicy: Stir in some chopped canned chipotle with a bit of adobo sauce when almost done cooking.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Store fajita veggies leftovers in an airtight container. It’ll last in the fridge for 3-5 days.
- Can You Freeze This? Yes. Cooked vegetables can be frozen for up to 9 months. They will soften after freezing.
- Make-Ahead Tips: Chop all the veggies and set them aside in the refrigerator. Measure and combine all the marinade ingredients and place them in a separate container.
What To Serve With These Fajita Vegetables
I serve these with my drunken Mexican beans (aka Charro beans), Mexican rice, and my all-time favorite, Southwest salad. All the flavors compliment each other and create an absolute feast!
More Vegetable Favorites
- Fried Cabbage and Bacon
- Hoppin John Recipe
- Roasted Brussels Sprouts
- Southern Style Green Beans
- Brown Sugar Carrots
More Mexican Side Dishes
**If you make these fabulous veggies fajitas, I’d it if you snapped a photo and tagged me on Instagram, @gonna_want_seconds, or I’d love it if you’d share this recipe on Facebook or Pinterest**
Fajita Veggies
Ingredients
Marinade:
- 4 tablespoons vegetable oil
- 1/4 cup fresh lime juice
- 1 tablespoon garlic, minced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Veggies
- 2 tablespoons vegetable oil
- 3 bell peppers, (red, orange, and/or green mix) sliced into about 3//8 inch pieces
- 1 medium red onion sliced into about 3//8 inch pieces
- 2 portabella mushrooms stems removed and sliced into about 3//8 inch pieces
- 2 tablespoons cilantro, chopped
Instructions
Make Marinade:
- In a small bowl, whisk together oil (4 tablespoons), lime juice (1/4 cup), garlic (1 tablespoon), Worcestershire sauce (1 teaspoon), chili powder (2 teaspoons), ground cumin (1 teaspoon), salt (1 teaspoon), brown sugar (1 teaspoon), black pepper (1/2 teaspoon), smoked paprika (1/2 teaspoon), garlic powder (1/2 teaspoon), and onion powder (1/2 teaspoon) until well combined.
- Remove 3 tablespoons of marinade to a small bowl and reserve.
Veggies:
- Toss the sliced veggies with marinade (not reserved 3 tablespoons--continue to set aside.)
- Heat 2 tablespoons of vegetable oil in a large cast-iron skillet. Saute peppers (3), onions (1), and mushrooms (2) on medium-high until tender and slightly charred, about 13-15 minutes.
- Spread cooked veggies out on a serving platter and drizzle reserved marinade evenly over them then sprinkle with chopped cilantro. Serve.
Fans Also Made:
Notes
- Cut Some Carbs: If you want to cut down your carbohydrates, serve these with carb balance tortillas, by Mission foods, or over cauliflower rice.
- Make It Spicy: Stir in some chopped canned chipotle with a bit of adobo sauce when almost done cooking.
So delicious very flavorful don’t miss the meat at all, this is a keeper.
Thanks, Evelyn! I’m so happy you like this 🙂
I love this, it’s so easy and yummy!
Thanks, Jamie! Glad you like this recipe 🙂