These Easy Vegan Fajitas are colorful and packed with flavor! Made with crispy bell peppers and sweet onions, they’re perfect for a quick meal.
What I love most is how simple they are to throw together. Just toss the veggies in a pan, add some spices, and you’re set for a tasty dinner. Plus, they smell amazing while cooking! 🌶️
Key Ingredients & Substitutions
Olive Oil: This oil gives a nice flavor to the veggies. If you prefer, you can use avocado oil or coconut oil for a different taste.
Bell Peppers: I used red and yellow peppers for color and sweetness. Feel free to swap in green peppers or even add poblano or jalapeño for a spicy kick!
Onion: A yellow onion is my go-to for its flavor. Red onion works well too and adds a nice color. If you want a milder taste, try using green onions instead.
Portobello Mushrooms: These give a meaty texture. If you can’t find them, try using cremini mushrooms or even tofu for a different protein source.
Spices: The cumin, smoked paprika, and chili powder are essential for the fajita flavor. If you don’t have smoked paprika, you can use regular paprika, but the smoky flavor adds a nice depth. Adjust the spices according to your taste!
How Do I Get Perfectly Cooked Veggies?
Cooking the veggies just right makes all the difference. Start by heating the oil over medium-high heat; this helps them brown nicely. Here’s how to get them just right:
- Cook onions and peppers first for about 5 minutes, stirring occasionally, until softened.
- Add the mushrooms next. They will release water and need more time to cook. Aim for 5-7 minutes or until tender and golden.
- When you add the garlic and spices, be sure to stir for just 1-2 minutes. This keeps the flavors fresh and vibrant!
By keeping an eye on them and giving them space in the pan, they’ll cook perfectly with a nice char! Enjoy your fajitas!
Easy Vegan Fajitas with Peppers and Onions
Ingredients:
- 1 tablespoon olive oil
- 1 large red bell pepper, sliced into thin strips
- 1 large yellow bell pepper, sliced into thin strips
- 1 large onion, sliced into thin strips
- 8 oz portobello mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 6 small flour or corn tortillas (check vegan if desired)
- Fresh cilantro, chopped, for garnish
- Vegan sour cream or plain plant-based yogurt, for serving
- Lime wedges (optional), for serving
Time Estimate:
This recipe takes about 10 minutes to prep and around 15 minutes to cook, giving you a total cooking time of just 25 minutes. Quick and easy, perfect for a busy weeknight!
Instructions:
1. Heat the Olive Oil:
Start by heating the olive oil in a large skillet over medium-high heat. This step is important to ensure that the vegetables cook nicely and develop a bit of color.
2. Sauté the Vegetables:
Once the oil is hot, add the sliced onions and bell peppers. Sauté them for about 5 minutes until they start getting soft and fragrant. Stir occasionally to prevent sticking.
3. Add the Mushrooms:
Now, add the sliced portobello mushrooms to the skillet. Cook everything together for another 5-7 minutes, or until the mushrooms are tender and all the veggies are nicely charred.
4. Season the Mixture:
Next, stir in the minced garlic, ground cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook for another 1-2 minutes until the spices are fragrant and well combined with the veggies.
5. Warm the Tortillas:
While the vegetable mixture is cooking, warm the tortillas. You can do this in a dry skillet or quickly microwave them until they’re soft and pliable.
6. Assemble the Fajitas:
Time to build your fajitas! Spoon a generous portion of the veggie mixture into each warm tortilla.
7. Add the Finishing Touches:
Top your fajitas with a dollop of vegan sour cream and sprinkle with chopped fresh cilantro for extra flavor.
8. Serve and Enjoy:
Serve your delicious fajitas immediately, with lime wedges on the side for a zesty finish. Enjoy every bite of this colorful and flavorful meal!
These easy vegan fajitas are perfect for a quick weeknight dinner or a gathering with friends. Enjoy cooking and sharing!
FAQ for Easy Vegan Fajitas
Can I Use Different Types of Peppers?
Absolutely! While the recipe calls for red and yellow bell peppers, you can mix in green peppers or even add spicy varieties like jalapeños for some heat. Use whatever you have on hand for a personal touch!
How Can I Make This Recipe Gluten-Free?
Simply swap out the flour tortillas for gluten-free tortillas made from corn or other gluten-free grains. Just check the labels to ensure they fit your dietary needs!
Can I Prep This Dish Ahead of Time?
Yes! You can slice all the vegetables and mix the spices in advance. Store them in the refrigerator in airtight containers for up to two days. When you’re ready, just sauté everything and warm the tortillas for a quick meal!
How Do I Store Leftovers?
Store any leftover fajita mixture in an airtight container in the fridge for up to three days. Reheat it in a skillet or microwave before assembling new fajitas. The tortillas can be reheated separately as needed!
