Save to Pinterest Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
The first time I made these veggie fajitas, I was surprised how everyone kept asking for seconds. Even meat-eaters in my family enjoyed every bite and appreciated how the vegetables were the centerpiece of the meal.
Ingredients
- Red bell pepper: 1 large, thinly sliced
- Yellow bell pepper: 1 large, thinly sliced
- Green bell pepper: 1 large, thinly sliced
- Red onion: 1 large, thinly sliced
- Zucchini: 2 medium, sliced into half-moons
- Mushrooms: 1 cup, sliced
- Olive oil: 2 tablespoons
- Chili powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Garlic powder: ½ teaspoon
- Dried oregano: ½ teaspoon
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Tortillas: 8 small flour or corn, warmed
- Avocado: 1, sliced (optional)
- Fresh cilantro: ½ cup, chopped (optional)
- Salsa or pico de gallo: ½ cup
- Shredded cheese or vegan cheese: ½ cup (optional)
- Sour cream or plant-based alternative: ½ cup (optional)
- Lime: 1, cut into wedges
Instructions
- Heat the skillet:
- In a large skillet over medium-high heat, add olive oil.
- Sauté vegetables:
- Add all sliced vegetables to the skillet. Sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add seasonings:
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the vegetables. Stir well to coat evenly.
- Finish cooking:
- Continue cooking for another 3–5 minutes, until vegetables are tender but still vibrant.
- Check flavor:
- Taste and adjust seasoning as needed.
- Warm tortillas:
- Warm the tortillas in a dry pan or microwave.
- Assemble fajitas:
- Spoon the cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Save to Pinterest Serving these fajitas brings back memories of weekend dinners where everyone built their own plate and shared laughter around the table. My kids loved squeezing extra lime over their fajitas for a tangy finish every time.
Serving Suggestions
Pair these veggie skillet fajitas with Mexican rice, refried beans, or a crisp green salad. Add sliced jalapeño for a spicy twist or offer a selection of toppings so everyone can customize.
Allergen & Dietary Information
This recipe contains wheat and dairy if using flour tortillas, cheese, or sour cream. You can easily make it gluten-free or dairy-free with corn tortillas and plant-based toppings. Always check ingredient labels for any allergies.
Make It Your Own
Swap in seasonal vegetables like squash or carrots for variety. For extra protein, stir in black beans or pinto beans during the last few minutes of cooking. Try different salsa styles and experiment with herbs or spices to suit your taste.
Save to Pinterest These veggie skillet fajitas are a flavorful option for busy nights and gatherings. Enjoy customizing each serving and savoring all the colorful, satisfying bites!
Recipe Questions & Answers
- → What vegetables are used in this skillet dish?
Red, yellow, and green bell peppers, red onion, zucchini, and mushrooms make up the vibrant vegetable mix.
- → How long does it take to cook the vegetables?
Vegetables are sautéed for about 8 to 12 minutes total until tender and slightly caramelized.
- → Can I add protein to this dish?
Yes, adding black beans or pinto beans during the last minutes of cooking boosts protein content.
- → What spices enhance the flavors here?
A combination of chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper adds depth and warmth.
- → What tortilla options are suitable for dietary needs?
Corn tortillas work well for gluten-free needs, while flour tortillas add a softer texture.
- → How can I make this dish vegan and dairy-free?
Omit cheese and sour cream or use plant-based alternatives to keep it vegan and dairy-free.