Veggie Fajitas Recipe

This is an easy, super healthy dinner recipe for a veggie-forward taco night.

Equipment	Single Burner
Difficulty	Easy

Veggie fajitas for a satisfying Mexican dinner idea!

There's something so fun about a big fajita meal. Stuffing your tacos or burritos to the brim with beans and salsa and fajitas is somehow both comforting and luxurious at the same time. And since this recipe is all veggies and spices it makes for a healthy dinner!

A great filling for vegetarian or vegan tacos!

This easy Mexican recipe is very vegan friendly! All you need is some salsa, beans, and vegan sour cream to create a full veggie fajita experience. For vegetarian tacos you can even top them with cheese! For a more authentic experience, consider making your own corn tortillas.

Substitutions?

Mushroom choices: Oyster mushrooms are the best option for this recipe, although portabellas are nice too. If you don't have those you can definitely use baby bellas or button mushrooms instead if you have them.

Other colored bell peppers: You can also use yellow or orange instead. If you like spicy food you might also slice and add jalapenos or serranos.

Substitute for Mexican oregano: Normal oregano works as well, it just won't taste as authentic.

I think it will be too spicy for me! If you are sensitive to spicy foods you can cut some of the cayenne and replace it with sweet paprika.

I think it isn't spicy enough! No problem! Add more cayenne!

Money Saving Tips

Serve these veggie fajitas with rice (such as Mexican rice or cilantro rice) and beans (such as black, pinto, or refried) to help the recipe go further for the price.

The spices can be purchased for cheaper from Mexican grocery stores or by using the generic Mexican brand that is often available at standard grocery stores.

Let's Begin:

Gather the ingredients.

Slice the onion and bell pepper and julienne the carrots and the zucchini.

If you are using oyster mushrooms peel them into strips. If not, slice your mushrooms. Heat a dry pan over medium and add all your mushrooms.

Allow them to cook down in their own juices, stirring occasionally. About 10-15 minutes. Add 1 Tbs of soy sauce to the mushrooms and stir until it is mostly dried up.

Add 1/4 cup oil and raise the heat to high.

Add all the vegetables to the pan.

Do not stir them constantly while they cook, instead allow them to rest and only flip the veggies from the bottom of the pan about every minute and a half.

Cook them until they are cooked through and have browned edges, about 15 minutes.

The last two or three minutes before the veggies are done add the 1/2 tsp salt and the 2 Tbs taco seasoning (2 tsp cayenne, 1 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp Mexican oregano, 1/4 tsp salt, 1/8 tsp smoked paprika, 1/8 tsp black pepper).

Mix thoroughly allowing the spices to coat all the surfaces and bloom in the heat until fragrant.

Serve with all your favorite fajita fixings and enjoy!

How can I serve this veggie fajita recipe?

The best thing to do is a full-fledged fajita night! Serve these with an assortment of add-ins and sauces and sides such as:

• Mexican Rice

• Refried Beans

• Guacamole

• Vegan Sour Cream

• Salsa

• Diced Tomatoes

• Diced Green Onions

• Cilantro

• Hot Sauce

• Queso

• Flour or Corn Tortillas

• Vegan Taco Meat

• etc.

Storage.

This veggie fajita recipe will last in the fridge 4-5 days.

Can I freeze it? You can, but just be aware the veggies will gain a slight mushiness when they're thawed and reheated. No big deal though. They will be good in the freezer for 1-2 months.

Can I reheat it? Yes! Just pop it in the microwave!

Packs well for lunch too! Put the tortillas on the side so they don't get soggy and assemble your tacos at lunch, if you can. Be sure to pack some beans and rice too!

Here are some ideas on how to use the leftovers.

• Nacho Bowls

• Quesadillas

• Taco Salad