Vegan Fajitas

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Experience the vibrant colors and bold flavors of Tex-Mex cuisine with vegan fajitas! This recipe showcases meaty, umami-rich mushrooms, bell peppers, and red onions all wrapped up in warm flour tortillas. Serve them with fresh avocado, cilantro, sour cream, and a squeeze of lime for the ultimate meal!

❤️ Why you’ll love this recipe

• Easy to prepare: With an easy marinade and a simple baking process, this recipe is such a breeze to put together.
• Versatile: Vegan fajitas make for a great family dinner, a hearty weekend lunch, or even a festive get-together with friends.
• Customizable: You can switch up the veggies or the spices according to your preference. You can even add vegan chicken or tofu for a higher-protein option.
• Flavor-packed: With a bold, concentrated blend of spices and the smoky char from roasting, these vegan fajitas are seriously addicting.

If you love vegan fajitas, you should really check out our Chipotle fajita veggies, vegan birria tacos, vegan tacos al pastor, or tacos dorados.

🌮 Easy vegan fajitas

Fajitas, are a classic Tex-Mex recipe that typically features grilled and sliced meat and veggies on tortillas, but we’re shaking things up today with our vegan version. This recipe features a vibrant assortment of bell peppers, onions, and portobello mushrooms in place of meat.

The veggies are marinated in a smoky, spicy blend of seasonings, then roasted until tender. The slight char and sweetness of the peppers and onions with the tender, chewy texture of the mushrooms perfectly contrast the warm flour tortillas.

But don’t stop there! Toppings are everything when it comes to Tex-Mex and Mexican food. Finish your vegan fajitas off with creamy avocado slices, a sprinkle of cilantro, sour cream, black beans, and fresh-squeezed lime.

🌱 Are fajitas vegan? 

These fajitas are completely vegan-friendly! We’ve replaced the traditional grilled meat with portobello mushrooms, protein-rich black beans, and a blend of colorful veggies, resulting in one delicious and satisfying meal.

We wanted to make this dish accessible and simple to prepare on just a baking sheet, but you can get creative with your protein choices! Try using vegan meat, tofu, or even tempeh.

🍄 Mushroom spotlight

If you’re new to meat substitutes, let us tell you why mushrooms are an absolute superstar in the kitchen:

• Meat substitute: Portobello mushrooms are a great addition to vegan fajitas due to their hearty, meaty texture. Once roasted, they develop a deep, savory flavor that mimics the umami richness usually found in meats.
• Versatile & flavorful: Portobellos absorb the flavors they’re cooked with like a sponge, making them ideal for this spicy fajita marinade.
• Nutrient-dense: Not only are portobellos delicious, but they’re also good for you! These mushrooms are packed with essential nutrients like fiber, vitamins B and D, selenium, and potassium.
• Low in calories: Portobello mushrooms are high in water and fiber content, which means they keep you full for longer. This makes our vegan fajitas a satisfying meal that’s still light and healthy.

🛒 Ingredients & substitutions

• Olive oil: Forms the base of the marinade, helping the spices to stick and the veggies to roast perfectly. You can also use avocado or canola oil.
• Tamari: Adds a savory, umami flavor and depth of flavor. You can also use soy sauce, liquid aminos, or coconut aminos.
• Seasonings: We use a blend of ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and pepper to create a smoky and spicy flavor profile. Feel free to adjust the quantities to your liking.
• Bell peppers: Add a sweet, slightly bitter flavor and the perfect crunch. Use green, red, and yellow bell peppers or any color mix of your choosing.
• Red onion: Provides a mild, sweet flavor and a pop of color. You can substitute red onions with white or yellow onions depending on what’s available.
• Portobellos: These mushrooms are also known as portabellas, so look for both at the store. You can also substitute them with cremini or shiitake mushrooms.
• Toppings: We like to add black beans or pinto beans, avocado or guacamole, sour cream, and fresh cilantro and lime. Feel free to use all of these toppings or mix and match them to see what you prefer.
• Tortillas: We suggest small corn or flour tortillas. For a low-carb option, you can try lettuce wraps.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan fajitas

Step 1: Mix the veggies

Slice the bell peppers and onions into thick strips (remember, they will shrink as they roast). Remove most of the woody stem off the portobello mushrooms, then slice them into thick strips as well. Add everything to a large mixing bowl and set aside.

Step 2: Dress the veggies

In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.

Add the mixture to the bowl of veggies and gently toss until they’re evenly coated in the marinade. Be careful not to stir too vigorously to prevent breaking the mushrooms.

Step 3: Roast the veggies

Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure the vegetables roast evenly and crisp up nicely.

Roast the veggies for 30-35 minutes, stirring halfway, until they’re tender and slightly charred.

Step 4: Assemble the fajitas

When the fajita veggies are done, warm some corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.

Spoon some of the roasted veggies onto each tortilla, then top them with cooked black beans, avocado slices, cilantro, vegan sour cream, and a squeeze of lime. Happy eating!

If you have questions about this recipe, check out our FAQs or leave a comment down below!

🥑 What to serve with vegan fajitas

One of the best parts about vegan fajitas is the toppings! Test some of these ideas out:

• Salsa taquera or pico de gallo
• Guacamole
• Vegan cheese shreds or queso fresco
• Chopped tomatoes
• Fresh or pickled jalapeños or pickled onions for an extra kick
• Vegan sour cream or vegan Mexican crema
• A side of Mexican rice

🌡️ Storage & reheating

If you have extra vegan fajitas left over, here’s what to do:

• Fridge: The leftover fajitas filling can be stored in an airtight container in the fridge for up to 4-5 days.
• Freezer: The filling can also be frozen for up to 2 months. Thaw the fajitas overnight in the fridge before reheating.
• Reheating: Warm up the filling in a pan over medium heat or in the microwave in 30-second intervals. Heat the tortillas in a dry skillet again.
• Prep ahead: You can cut the veggies and prepare the marinade ahead of time. Store everything in the fridge, then toss it together when you’re ready to eat.

♻️ Variations

• Protein punch: Add some cooked quinoa or tofu for additional protein.
• Grilled: For an extra smoky flavor, grill the veggies instead of baking them.
• Extra veggies: Add sliced zucchini, eggplant, or corn to the mix for a twist.
• Burrito bowl: Serve your vegan fajitas on a bed of rice with beans and salsa to make a fajita burrito bowl.
• Spicy: If you like it hot, add more cayenne or some sliced chipotles in adobo.
• Add fruit: Add a sweet twist by including pineapple or mango slices in the mix.
• Make a salad: Serve the fajita mix on a bed of greens for a light, refreshing salad.

🧑‍🍳 Top tips

• Marinate the vegetables: The longer you marinate, the better the flavors. If you have the time, let the vegetables marinate for a few hours.
• Stir the veggies: Stir the mixture halfway to ensure everything roasts evenly.
• Cook on high heat: The high heat helps to char the vegetables, enhancing their flavor and emulating the grill.
• Warm the tortillas: Don’t forget to warm your tortillas for a softer, more pliable wrap. Warming them in a skillet results in a much better texture and flavor than in the microwave.
• Drain the beans: If you’re using them, drain and rinse the canned beans thoroughly to reduce the sodium content and improve flavor.
• Balance the filling: Be careful not to overfill your tortillas to ensure a good balance of flavors and prevent them from tearing.

💬 FAQ 

🍴 More Mexican-inspired recipes

• Tacos de Canasta: Filled with beans and potatoes and steamed in hot chile oil.
• Jackfruit Carnitas: A vegan take on traditional Mexican carnitas.
• Baja Fish Tacos: Featuring beer-battered tofu, cabbage, and chipotle mayo.
• Crispy Black Bean Tacos: Corn tortillas surround a hearty black bean filling.