Vegetable Fajitas (Quick and Easy!)

These easy Veggie Fajitas are one of our favorite vegetarian meals.  Packed with tons of roasted or sauteed veggies packed into warm tortillas with salsa and cheese, these hit the spot every time. 

As with everything Mexican, it will come as no surprise that I love fajitas. There are so many different ways to make fajitas, so many different protein options and veggie options...plus, I could go crazy with the toppings.

Although I love chicken fajitas, steak fajitas, and shrimp fajitas, this time around I wanted to try to make truly delicious vegetable fajitas. I like to add meatless meals to my rotation a couple of times a week, and this one fits right in. 

These veggie fajitas begin with the classic fajita veggies - bell peppers, onions, and fajita seasoning. Then to really kick things up, I like to add carrots, zucchini, corn, and pinto beans for protein. All are served in a warm flour tortilla with salsa, shredded cheese, and all your favorite fajita toppings.

Key Ingredients and Easy Swaps

Here is everything you need for these delicious vegetarian fajitas. 

• Bell peppers: Bell peppers are a must in vegetable fajitas. Any color bell pepper can be used including green peppers, red peppers, yellow peppers, and orange peppers. 
• Onions: Use any color of onion you like including yellow, red, or white onions. Normally we like to use a sweeter onion like red onion or Vidalia onion.
• Fajita Seasoning: If possible, make homemade fajita seasoning for the best flavor. It's easy to make, customizable, and free from additives and sugar. Or look for a clean store-bought option.
• Extra Vegetables: We want more than just peppers and onions if we are making meatless fajitas. This version is made with zucchini, carrots, and corn. However, we also love adding portobello mushrooms, cremini mushrooms, cauliflower, or squash.
• Beans: To add some protein to these fajitas, I like to add some pinto beans or black beans. Skip this if you only want veggies in your fajitas, but think about adding protein on the side. 
• Lime Juice: Adding some lime juice to the vegetables adds brightness and flavor. Lemon juice also works. If you prefer, squeeze it over the top at the end instead of adding it before cooking. 
• Tortillas: Fajitas are traditionally served on flour tortillas but you can also use corn tortillas, almond flour tortillas, lettuce wraps, or any other tortillas. 
• Toppings: Part of the fun of fajitas is the toppings. Consider adding avocado or guacamole, cilantro, sour cream or Greek yogurt, shredded cheese, queso fresco, and salsa. 

How to MakeVegetable Fajitas

The first thing I do when making vegetable fajitas is to cut up all my veggies into similar-sized pieces. This ensures even roasting for every veggie.

Classic Fajita Preparation

Heat up a large skillet with oil. Once it is nice and hot, add in the peppers, onions, and carrots. Cook for 6-8 minutes until they are beginning to lightly char and soften. 

Add in the zucchini, corn, and pinto beans. Cook everything for 3-5 minutes, until the zucchini begins to soften. It should still have some texture. 

Sprinkle on the fajita seasoning and lime juice. Give everything a good stir and cook for 1-2 minutes. Taste and adjust the seasoning if needed. 

Oven Roasted Veggie Fajitas

Preheat the oven to 500 degrees. Toss the vegetables with lime juice, olive oil, and fajita spices. Make sure all the vegetables are well coated with the oil, juice, and spices.

Spread the vegetables out on a baking sheet in a single layer. You may need two baking sheets, depending on how large your baking sheets are. You can cover the baking sheet bottoms with foil for easier cleanup.

Put the sheets in the oven for about 18-20 minutes, rotating halfway through if using more than one pan or if your oven has uneven hot spots. Once the veggies are tender and start to brown, they are ready to serve!

Serving the Fajitas

Start by warming up the flour tortillas over an open flame on the stovetop or using a skillet or comal. Swap in corn, almond flour, or a low carb tortillas if you prefer. 

Then fill the tortillas with vegetable fajitas. Pile high with all your favorite toppings, like shredded cheese, salsa, sour cream, avocado, and fresh cilantro.

Ideas for Customizing Vegetable Fajitas

There are so many variations of these veggie fajitas using different veggies, beans, and more. 

• Protein: Add black beans, pinto beans, chickpeas, or tofu (like these tofu fajitas) if you want to up the protein of the fajitas.
• Add avocado: Top the fajitas with sliced avocado or guacamole to add some healthy fat.
• Salsa: Fajitas are usually served with pico de gallo, but these would also be delicious with salsa verde, ranchero sauce, or jalapeno ranch.
• Veggies: Consider adding some sliced portobello mushrooms or white mushrooms, cauliflower, or broccoli.

How to Use Leftover Fajita Veggies

These roasted vegetables can be used for so many different things. Grab your leftover veggies from the fajitas and use them for:

• Bowls: Roasted vegetables make a great addition to a grain bowl.
• Quesadillas: Did someone say roasted vegetable quesadillas?
• Tacos and burritos: Roasted veggies make a great addition to any taco or burrito, too — with or without meat.
• Eggs: Scramble the leftover veggies into eggs for a delicious Mexican breakfast similar to these Huevos a la Mexicana.

Best Vegetables For Veggie Fajitas

Although you can make fajitas with just about any vegetable, some are better than others. I am constantly mixing up what I include in my fajitas. Some of my favorites include:

• Carrots
• Bell peppers, any variety
• Zucchini
• Summer (yellow) squash
• Onions
• Green Beans
• Eggplant Fajitas
• Sweet or Regular Potatoes
• Butternut squash
• Parsnips
• Broccoli
• Cauliflower