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Veggie Fajitas Recipe

This is an easy, super healthy recipe for a veggie-forward taco night.


Single Burner



Picture of veggie fajitas on a tortilla.

There's something so fun about a big fajita meal. Stuffing your tacos or burritos with beans and salsa and fajitas is somehow comforting and luxurious at the same time.

Make your fillings go further for your dollar by serving this with beans and rice too.

The magic happens on a hot skillet where these veggies dance and char slightly at the edges, locking in a delightful smoky flavor. Serve steaming alongside warm, soft tortillas! Bring the whole Chipotle experience to your dinner table with an assortment of add-ins and sauces!


Mushroom alternatives: Oyster mushrooms are the best option for this recipe, although portabellas are nice too. If you don't have those you can definitely use baby bellas or button mushrooms instead if you have them.

Bell peppers: You can also use yellow or orange instead. If you like spicy food you might also slice and add jalapenos or serranos.

I don't have any Mexican oregano, what can I use instead? Normal oregano works as well, it just won't taste as authentic.

I think it will be too spicy for me! If you are sensitive to spicy foods you can cut some of the cayenne and replace it with sweet paprika.

I think it isn't spicy enough! No problem! Add more cayenne!

Picture of ingredients for veggie fajitas.

Gather the ingredients.

Picture of sliced and julienned veggies.

Slice the onion and bell pepper and julienne the carrots and the zucchini.

Picture of shredded mushrooms in a pan.

If you are using oyster mushrooms peel them into strips. If not, slice your mushrooms. Heat a dry pan over medium and add all your mushrooms.

Picture of cooked mushrooms with soy sauce added.

Allow them to cook down in their own juices, stirring occasionally. About 10-15 minutes. Add 1 Tbs of soy sauce to the mushrooms and stir until it is mostly dried up.

Picture of cooked mushrooms with oil added.

Add 1/4 cup oil and raise the heat to high.

Picture of the pan with all the veggies added.

Add all the vegetables to the pan.

Picture of the veggies during early cooking.

Do not stir them constantly while they cook, instead allow them to rest and only flip the veggies from the bottom of the pan about every minute and a half.

Picture of the veggies cooking most of the way through.

Cook them until they are cooked through and have browned edges, about 15 minutes.

Picture of the veggies with the taco seasoning added.

The last two or three minutes before the veggies are done add the 1/2 tsp salt and the 2 Tbs taco seasoning (2 tsp cayenne, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp Mexican oregano, 1/4 tsp salt, 1/8 tsp smoked paprika, 1/8 tsp black pepper).

Picture of the veggies thoroughly cooked with the seasoning.

Mix thoroughly allowing the spices to coat all the surfaces and bloom in the heat until fragrant.

Picture of the plated veggie fajitas on a tortilla with salsa and sour cream.

Serve with all your favorite fajita fixings and enjoy!

How can I serve this?

The best thing to do is a full-fledged fajita night! Serve these with an assortment of add-ins and sauces and sides such as:

  • Mexican rice

  • refried beans

  • guacamole

  • sour cream

  • salsa

  • diced tomatoes

  • diced green onions

  • cilantro

  • hot sauce

  • queso

  • flour or corn tortillas

  • lettuce

  • etc.


This veggie fajita recipe will last in the fridge 4-5 days.

Can I freeze it? You can, but just be aware the veggies will gain a slight mushiness when they're thawed and reheated. No big deal though. They will be good in the freezer for 1-2 months.

Can I reheat it? Yes! Just pop it in the microwave!

Packs well for lunch too! Put the tortillas on the side so they don't get soggy and assemble your tacos at lunch, if you can. Be sure to pack some beans and rice too!

Here are some ideas on how to use the leftovers.

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