5 from 3 votes
Finger-Licking Veggie Fajitas
This quick and easy veggie fajitas recipe is a life saver! They are loaded with plant-based protein and make a satisfying dinner meal that you can make in under 30 minutes with a handful of simple ingredients.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
servings
Calories:
269 kcal
Course:
Main Course
Cuisine:
Mexican, Tex-Mex
Ingredients
- 4 tortillas corn or wheat tortillas
- 1 oz or 400 g can black beans or refried beans
Fajitas
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 4 portobello mushrooms
- 1 red onion
- 1 tbsp olive oil
Fajita seasoning
- 1 tsp Chili pepper
- 1 tsp smoked paprika
- 1 tsp garlic ground
- 1 tsp oregano dried
- 1/2 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp black pepper
- 1 tsp salt
Quick guacamole
- 2 avocado
- 1 tsp garlic ground
- lime juice of 1
- 1/2 tsp salt
Garnishes
- salsa
- cilantro fresh
- vegan sour cream
Instructions
Prep the veggies
- Preheat the oven to 400 F or 200 C. Cut bell peppers, onion and portobello mushrooms in long thin strips.
Cup of Yum
Make fajita seasoning
- You can skip this step if you are using store-bought fajita seasoning. Use 2 tbsp fajita seasoning for this recipe. In a bowl combine chili powder, smoked paprika, ground garlic, dried oregano, coriander, cumin, black pepper and salt. Stir to combine.
Roast fajitas
- Transfer cut veggies to the heat-proof pan. Mix with the seasoning and olive oil. Roast for 20-25 minutes until the veggies are charred. Alternatively, broil for 10 minutes.
Make quick guacamole
- Half and pit avocados. In a medium bowl, mash them with a fork and add ground garlic, juice of one lime and season with salt.
Warm black beans
- Drain a can of black beans. Transfer them to a bowl and microwave for 1 minute. Alternatively, warm them in a pot or skillet with a bit of liquid.
Warm tortillas
- Wrap tortillas in aluminum foil and put them in the oven for 5 minutes, or microwave tortillas on a plate for about 20 seconds.
Assemble fajitas
- Assemble veggie fajitas. Smear guacamole, add black beans, roasted peppers, mushrooms and onions. Top with vegan sour cream, salsa and fresh cilantro. Alternatively, use other toppings like pico de gallo or chipotle corn salsa.
Notes
- These vegan fajita recipe makes a healthy and satisfying weeknight dinner meal for the whole family that you can make in under 30 minutes with simple ingredients.
- The recipe is easily customizable and is perfect for meal prep. Make the fajita seasoning in advance and pre-cut the veggies.
- Serve these veggie fajitas with a side of quinoa, rice, cauliflower rice, vegan Mexican chopped salad, chips with salsa and guacamole.
- Use 2 tbsp of store-bough fajita seasoning if you are short in time.
- Instead of quick guacamole, you can use mashed or diced avocado, or store-bought guacamole.
- You can use any kind (and color) of bell pepper you have on hand.
- To make the recipe even quicker, broil the veggies for 10 minutes instead of roasting them.
- Use canned refried beans instead of canned black beans if you prefer. Alternatively, swap them for white, kidney or pinto beans.
- Choose your favorite toppings for these fajitas like vegan sour cream, salsa, fresh cilantro, pico de gallo or chipotle corn salsa.
Nutrition Information
Calories
269kcal
(13%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.01g
(1%)
Sodium
39mg
(2%)
Potassium
1072mg
(23%)
Fiber
11g
(44%)
Sugar
8g
(16%)
Vitamin A
3202IU
(64%)
Vitamin C
127mg
(141%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 269
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Sodium | 39mg | 2% |
| Potassium | 1072mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 8g | 16% |
| Vitamin A | 3202IU | 64% |
| Vitamin C | 127mg | 141% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.