Healthy Vegan Fajitas

By Jessica Hylton - - Updated

30-Minute Vegan Fajitas are quick, easy, and (most importantly) filling and flavorful! These one-skillet fajitas, packed with fresh veggies and warm spices, can also be made on the grill – perfect for summertime eating!

Vegan fajitas with jalapeno slices and lime wedges.

Any other mushroom lovers in the house? I hope so, because mushrooms – Portobello mushrooms in particular – are quickly becoming a staple in this kitchen! I love how easily you can transform them, and the amazing flavor they soak up when they’re sautéed.

True story though? This is my very first time cooking with portobello mushrooms. I know – insane! Needless to say, after incorporating them into my Vegan Fajitas, I’ve got a new favorite mushroom-centered recipe. Also, bonus points for portobellos, because they don’t weigh down this Mexican-style dinner at all. In fact, it’s a light, portable, and perfect-for-summer dish.

But the absolute best part about this recipe is that these homemade vegetable fajitas are done in 30 minutes. Basically all you have to do is sauté/grill and season the veggies, build your fajita, and then dig in – that’s it! (And go back for seconds, of course.)

On a busy weeknight, I’m always glad to have these vegetable fajitas in my back pocket so that I can serve a healthy dinner ASAP.

Ingredients for vegan fajitas.

Notes on Ingredients

We’ve got pretty traditional fajita ingredients here, minus the meat. Here are the fresh veggies and seasonings/spices that you’ll need to grab to get started:

  • Mushrooms: I like using portobello mushrooms for the reasons voiced above, but you can sauté other kinds of mushrooms too, if you like.
  • Coconut Oil: Or other cooking oil, like canola.
  • Seasoning: Make your own fajita seasoning with cumin, chipotle (or chili powder), paprika, salt, and ground black pepper.
  • Garlic: Minced, for added flavor.
  • Liquid Smoke: This is totally optional, but SO good and natural.
  • Lime Juice: Don’t skip the lime! Tangy lime juice adds great, bright flavor to your fajitas.
  • Peppers: I like to use yellow bell peppers, red bell peppers, and green bell peppers.
  • Onion: You can use red, yellow, or white onion – whatever you like best.

How to Make Vegan Fajitas

Any meal that results in smiling faces around the table and minimal dish-washing time is an instant favorite of mine! These easy vegan fajitas are a great fit for that description. With just one skillet necessary (and no forks and knives needed because, yay, finger food!) both the cooking process and clean up are a breeze.

Here’s what you need to know to make these portobello mushroom fajitas:

Sauté and Season the Mushrooms: In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, spices, garlic, and salt and pepper. Stir to combine everything, and allow the vegetables to cook down for about 5 minutes, until mushrooms have began to absorb the seasonings.

Add in the Bell Peppers and the Onion: Then squeeze lime over the skillet, and stir to combine. Allow the pan to cool until the peppers begin to soften slightly and the onions are cooked through – about 10 to 15 minutes.

Taste Test: Add more salt if necessary, then remove everything from the heat. Divide the mix between about 5 gluten free soft taco shells, and add in your favorite toppings. Serve and enjoy!

A vegan fajita with portobello mushrooms and jalapeno slices.

Tips for Success

That’s it! Just 30 minutes, and you’re done. Well, technically I guess you have to build your fajita still, but I don’t count that part because it’s super fun. 🙂

Here are some extra tips that might make prepping these vegan fajitas even easier:

  • How to Grill Your Fajitas: Like I mentioned earlier, you could definitely make these on your grill. Just season the veggies and place them in a foil pack. Then toast the tortilla/taco shell lightly and place the veggies inside. Don’t forget to grab a watermelon mojito to enjoy with it. 😉
  • Cut Your Veggies in Similar Sizes: If your vegetables are pretty different in terms of size, you might end up overcooking some while undercooking others.
  • Can These Vegetables Be Roasted? Sure! If you would rather roast these vegetables on a sheet pan instead of sautéing them, that works too. Just season them (also adding in the coconut oil) in a mixing bowl instead, and then spread them out on a tray – or two – in a single layer. (20 minutes or so at 450 degrees F is probably good, but I would suggest checking on your vegetables at the 15 minute mark so that you don’t burn them.)

Add-In & Topping Ideas

I love how versatile these portobello fajitas are. You know I am always encouraging you to play with your food (and have fun!), and this is no exception. I kept it pretty simple with onions, bell peppers, and mushrooms with lots of delicious seasonings, but you can make other additions:

  • Cheese: Adding vegan or vegetarian cheese to your fajitas is a great idea! Melty, stringy cheese pairs perfectly with sautéed veggies.
  • Salsa: I love serving my homemade salsa with these vegan fajitas, but pico de gallo, vegan sour cream, guacamole, and enchilada sauce are also good if you prefer those.
  • Jalapeños: I like to add in diced jalapeños for a little extra spice.
  • More Veggies: You can throw in greens (lettuce, spinach, etc.), creamy avocado, zucchini, orange bell pepper, or anything really!
Soft taco shells with portobello mushrooms and bell pepper.

Servings Suggestions

Wondering how to serve your vegan fajitas, or what to serve them with? I’ve got the answers. (Maybe not all of them, but a few, anyway!)

  • Rice: To make this dish extra filling, serve your fajitas over a bed of white/brown rice – mix in some veggies with it too!
  • Beans: A side of black beans is perfect with vegetable fajitas, though you could also do refried beans.
  • Tortillas: As I mentioned above, I like to use gluten free soft taco shells for my fajitas. Use what you prefer, though – flour tortillas, corn tortillas, etc.
  • Grilled Vegetables: If you’re making these vegan fajitas on the grill, prep some extra veggies for a healthy grilled side dish!

How to Store and Reheat Fajitas

Store your leftover vegetables in an airtight container in the fridge for 4-5 days. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables.

Reheat your veggies for these vegan fajitas by adding them to a skillet, over low heat, until they’re cooked through. I would suggest using fresh tortillas or taco shells, and not trying to save/reheat old ones.

Can I Freeze These?

Sure! Freeze your sautéed vegetables in an airtight container for 2-3 months. Make sure to let them thaw in the fridge overnight before making fajitas again.

Mushroom vegan fajitas with bell pepper and avocado.

Enjoy friends! If you make these Vegan Fajitas, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Vegan fajitas with jalapeno slices and lime wedges.

30-Minute Vegan Portobello Fajitas

30-Minute Vegan Fajitas are quick, easy, and (most importantly) filling and flavorful! These one-skillet fajitas, packed with fresh veggies and warm spices, can also be made on the grill – perfect for summertime eating!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Course Main Course
Cuisine Mexican
Ingredients

Vegan Portabello Fajitas

  • 10-12 ounces portobello mushrooms stems & gills removed, sliced
  • 1 tablespoon coconut oil
  • 1/2 teaspoon cumin
  • 1 teaspoon chipotle or chili powder
  • 1 teaspoon paprika
  • 3 cloves garlic minced
  • 1/2 tablespoon liquid smoke
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Juice of one lime
  • 1/3 cup yellow bell peppers
  • 1/3 cup red bell peppers
  • 1 small green bell peppers – about 2.75 ounces
  • 1 small onion halved and sliced
Instructions

Instructions

Vegan Portobello Fajitas

  • In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, the cumin, chipotle powder, paprika, garlic and salt and pepper. Stir to combine and allow to cook down for about 5 minutes, until mushrooms have began to absorb seasonings,
  • Add in the bell peppers and the onion, squeeze lime over, and stir to combine. Allow to cool until peppers begin to soften slightly and onions are cooked through, about 10 to 15 minutes.
  • Taste test, add more salt if necessary, then remove from heat.
  • Divine the mix between about 5 gluten free soft taco shells, and add in your favourite toppings – cheese, avocados,https://jessicainthekitchen.com/restaurant-style-blender-salsa/, and jalapeños. Serve and enjoy!
NOTES
Notes:
  • How to Grill Your Fajitas: Like I mentioned earlier, you could definitely make these on your grill. Just season the veggies and place them in a foil pack. Then toast the tortilla/taco shell lightly and place the veggies inside. Don’t forget to grab a watermelon mojito to enjoy with it. 😉
  • Cut Your Veggies in Similar Sizes: If your vegetables are pretty different in terms of size, you might end up overcooking some while undercooking others.
  • Can These Vegetables Be Roasted? Sure! If you would rather roast these vegetables on a sheet pan instead of sautéing them, that works too. Just season them (also adding in the coconut oil) in a mixing bowl instead, and then spread them out on a tray – or two – in a single layer. (20 minutes or so at 450 degrees F is probably good, but I would suggest checking on your vegetables at the 15 minute mark so that you don’t burn them.)
  • Storage: Store your leftover vegetables in an airtight container in the fridge for 4-5 days, or freeze the same way for 2-3 months. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables. 

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 251mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 735IU | Vitamin C: 56mg | Calcium: 15mg | Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

by Jessica

More Vegan Dinner Ideas

Wondering what to make for your next easy, vegan weeknight dinner? I’ve got some options for you:

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Recipe Rating




13 comments

  1. cakespy says:

    No way do these come together in just 30 minutes!! They look way too delicious. Well, how about this: I’ll make them and just let everyone believe it took me way longer. 🙂

  2. Oh goodness, J! You know I’ve already claimed that entire lovely platter, just for me, right? 😉 I always dig your recipes and this is no exception. How funny that this is the first time you’ve ever used portobello mushroom! They’re SO awesome, right? I’ll be dreaming about having, oh, just a modest 5 servings of this… when we finally meet up! 😉 Pinning these to try! xo

    • Jessica says:

      Hey D,

      Thanks girl!! LOL when we finally meet up ALL the fajitas, brownies, watermelon mojitos…!!!! Thanks for pinning!

  3. Cindy says:

    Hi Jessica,
    I can’t wait to try this recipe. It looks incredible! It also lends itself to vary ingredients slightly. I have a garden, so using my fresh veggies and herbs will make it extra yummy. I’ll let you know how it turns out.
    Cindy

    • Jessica says:

      Hi Cindy,

      Thank you!! Oh yes fresh veggies would taste SO delicious in here!! I hope you enjoy! 🙂

  4. Angela says:

    This was delicious! I had cremini mushrooms which I sliced and ‘par-roasted’ in the oven to remove some of the liquid. I did not have liquid smoke but replaced a 1/4 tsp of the paprika with smoked paprika. I served as a bowl with rice, sautéed kale with corn, pico de gallo, and guacamole! This will be added to our regular rotating menu! Thank you

    • Jessica says:

      Oh my – that sounds so good! I’m so glad you enjoyed this Angela and thanks so much for your feedback!! 🙂

  5. Holy cow I forgotten how amazing portobello mushrooms are, so thanks for reminding me! I bet these mushrooms soak up all the amazing flavor in these fajitas!

  6. Jessica says:

    Thanks Kiarra! I really hope you enjoy!!

  7. Charlene says:

    The flavor in this dish is fantastic!! I made this today but my dish was not as “crispy” as the video appears. I followed the directions in the recipe exactly as written but the dish was very watery compared to the video. How could I achieve those same results as the video shows? I noticed one comment said they par broiled the mushrooms.

    • Jessica says:

      Hi Charlene,

      I’m so glad that you enjoyed!! Did you wash the mushrooms first? Sometimes washing the mushrooms first can make them soggy, as opposed to taking a very damp towel and wiping them clean. Otherwise, maybe your mushrooms were filled with water and really sweated out a lot of liquid. Other than that I’m really not sure what would cause it since there’s such limited liquid in the dish. I hope that helps! I’ve never tried par-roasting but it did seem to help that reader, so maybe give it a try!

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