Save Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
Whenever we want something fun and fast for dinner, this veggie skillet fajitas recipe is our go-to. It makes weeknight cooking easy, and the bright flavors win over even the pickiest eaters.
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
- Flour or corn tortillas: 8 small, 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
- Sauté vegetables:
- In a large skillet over medium-high heat, add olive oil. 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. Taste and adjust seasoning as needed.
- Warm tortillas:
- Warm the tortillas in a dry pan or microwave.
- Assemble and serve:
- Spoon the cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired. Serve immediately with lime wedges.
Save My family loves to gather around the table and build their own fajitas. It's always fun watching everyone choose different toppings and make the meal their own.
Swap & Variations
You can include squash, carrots, broccoli florets, or any vegetables you have on hand. Add drained black beans or pinto beans for added protein.
Serving Suggestions
Pair the fajitas with Mexican rice or a simple green salad for a satisfying meal. For extra spice, add sliced jalapeños.
Allergen & Nutrition Info
Contains wheat if using flour tortillas and dairy if using cheese or sour cream. For gluten-free or vegan diets, use appropriate substitutes. Each serving (without optional toppings) provides about 210 calories, 7 g total fat, 33 g carbohydrates, and 5 g protein.
Save This veggie skillet fajitas recipe makes weeknight dinners feel special and flexible for any craving. Enjoy every colorful, fresh bite!
Recipe FAQs
- → What vegetables work best for this dish?
Bell peppers, red onion, zucchini, and mushrooms provide a colorful and balanced mix. Seasonal swaps like squash or broccoli also work well.
- → Can this be made vegan and gluten-free?
Yes, by choosing corn tortillas and omitting cheese and sour cream or using plant-based alternatives, this dish suits vegan and gluten-free diets.
- → How do the spices enhance the flavor?
The combination of chili powder, cumin, smoked paprika, and oregano adds smoky, earthy, and mildly spicy notes that complement the vegetables.
- → Is it possible to add protein to this meal?
Adding drained black beans or pinto beans during the last few minutes of cooking introduces extra protein while maintaining the dish’s texture.
- → What is the suggested serving method?
Serve the sautéed vegetables warm in tortillas, topped with avocado slices, fresh cilantro, salsa, cheese, or sour cream, and a squeeze of lime for brightness.