Vegan Fajitas
These vibrant vegan fajitas feature a colorful medley of sautéed vegetables and smoky spices, delivering a delicious plant-based twist on a Mexican classic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 8 small flour or corn tortillas
- Fresh lime wedges, for serving
- Fresh cilantro, chopped (optional)
- Salsa or guacamole for topping (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onions and cook for 3-4 minutes until slightly softened.
- Add the bell peppers, mushrooms, and zucchini to the skillet. Sauté for 6-8 minutes until vegetables are tender-crisp.
- Stir in minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another 2 minutes until fragrant.
- Warm the tortillas in a dry skillet or microwave.
- Serve the sautéed vegetables on warm tortillas. Garnish with fresh lime juice, cilantro, and your choice of salsa or guacamole.
Notes
For extra protein, add black beans or tofu strips while cooking the vegetables.