Save Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
I first made this veggie skillet fajitas on a rainy Tuesday and was amazed at how fast dinner came together. The vibrant colors and rich aromas made the kitchen feel warm and welcoming.
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
- Small flour or corn tortillas: 8, 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 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.
- Season:
- 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.
- Adjust seasoning:
- 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 My family always gathers excitedly around the table when the skillet comes out sizzling. These fajitas have become our favorite way to get everyone enjoying veggies without fuss.
Serving Suggestions
Pair the fajitas with Mexican rice, refried beans, or a crisp green salad for a complete and balanced meal.
Allergen Info
This recipe contains wheat (if using flour tortillas) and dairy (if using cheese or sour cream). Choose corn tortillas and plant-based toppings to keep it gluten-free and vegan.
Nutritional Highlights
Each serving (without optional toppings) has about 210 calories, 7 g fat, 33 g carbs, and 5 g protein, making this a light yet satisfying dinner.
Save Make these veggie fajitas your own by switching up the vegetables or toppings. They're fast, colorful, and keep dinner exciting every time.
Recipe FAQ
- → Can I use other vegetables in this skillet?
Yes, seasonal veggies like squash, carrots, or broccoli can be added or substituted to suit your taste and availability.
- → How do I make this dish vegan and dairy-free?
Simply omit cheese and sour cream or replace with plant-based alternatives to keep the dish vegan and dairy-free.
- → What spices give these fajitas their flavor?
A blend of chili powder, cumin, smoked paprika, garlic powder, and oregano creates the bold Tex-Mex seasoning.
- → Can I add protein to this dish?
Drained black beans or pinto beans can be stirred in during the last few minutes of cooking for extra protein.
- → What kind of tortillas should I use?
Both corn and flour tortillas work well; corn tortillas keep the dish gluten-free, while flour tortillas provide a softer option.
- → How should the vegetables be cooked for best texture?
Sauté them over medium-high heat until softened and slightly caramelized, preserving their vibrant colors and flavors.