Veggie Fajitas

Few foods are more dramatic than a sizzling skillet full of fajitas—the king of Tex-Mex cuisine. Chicken, steak, and shrimp are the usual suspects, but if you're on the hunt for a meatless Monday option, these veggie fajitas are a must-try.

For these veggie fajitas, in addition to tasty bell peppers and red onions, we've added meaty portobello mushrooms, then glazed everything with a super-savory sauce made with smoked paprika, cumin, umami-rich Worcestershire sauce, and ketchup to make these meatless fajitas hearty and satisfying.

Learn how to make veggie fajitas. Trust us—even die-hard meat lovers will love these!

What Are Fajitas?

Fajitas comes from the Spanish word faja, which means "belt" or "sash"—referring to the strips of beef skirt originally used to make the dish. Ranchers in West Texas and Northern Mexico started making an early version of this dish using tougher cuts of meat, cooking them over an open flame with onions, peppers, and spices.

Fajitas as we know them today are a popular Tex-Mex dish made with grilled meats or seafood, as well as onions, bell peppers, or other vegetables. A mix of spices adds rich flavor and depth to the dish, as well as a little heat if desired. They're usually paired with warm flour or corn tortillas, along with optional toppings like sour cream, guacamole, salsa, shredded cheese, or diced tomatoes for a dish you can assemble tableside.

They're famous for being served sizzling hot on a cast-iron skillet or platter. In fact, the dish gained notoriety at outdoor festivals in the 1930s, as the sizzling sound of the fajitas could attract a crowd.

Ingredients for Veggie Fajitas

Portobello mushrooms, assorted bell peppers, and red onions create a colorful, classic mix for these fajitas. To make veggie fajitas, you'll need:

• Vegetable oil: To sauté the vegetables.
• Portobello mushrooms: Adds a meaty texture and umami flavor to the dish.
• Assorted bell peppers: Adds a sweet crunch and variety of colors to the dish.
• Red onion: Adds a savory depth and mild sweetness to the fajitas.
• Kosher salt: Enhances the overall flavor.
• Garlic: Adds a savory, earthy flavor to the dish.
• Cumin: A warm, earthy flavor and authentic Mexican flavor.
• Smoked paprika: Adds a smoky complexity to the dish.
• Chipotle chile powder (optional): For a smoky, spicy kick.
  
• Worcestershire sauce: Adds an umami-rich flavor to the dish to further enhance the sauteed vegetables.
• Ketchup: For a sweet, tangy coating for the vegetables.
• Flour tortillas: A soft, tender base for serving the fajitas.
• Fresh cilantro, lime wedges, salsa, and sour cream: For serving.

How To Make Veggie Fajitas

One of the best parts of making fajitas is just how quickly they come together. In under 30 minutes the veggies are cooked and ready to serve. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Cook mushrooms: Heat oil in a cast-iron skillet until shimmering. Add mushrooms in a single layer and cook, turning once, until browned. Transfer to a plate.
• Step 2. Cook peppers and onions: Add remaining oil and heat until shimmering. Add peppers, onion, and salt. Cook until softened.
• Step 3. Add seasonings to vegetables: Return mushrooms to skillet along with garlic, cumin, smoked paprika, chile powder, and remaining salt. Cook, stirring, until fragrant. Stir in Worcestershire sauce and ketchup and cook until vegetables are coated.
• Step 4. Serve: Serve with warm tortillas and desired toppings.

Test Kitchen Tips for the Best Veggie Fajitas

For the best veggie fajitas, keep these tips in mind:

• Keep it colorful: Use assorted bell peppers and red onion to add great color and flavor to the dish, or get creative by incorporating any of your favorite veggies.
• Consistent slicing: Keep the size in mind when slicing your mushrooms, peppers, and onions to make sure they cook evenly.
• Marinate: Consider marinating or seasoning the vegetables for at least 30 minutes before cooking to add even deeper flavor to the dish.
• High heat: Cook the veggies over high heat to char them lightly on the surface, while keeping them crisp-tender in the middle.
• Don't overcrowd the pan: Give the vegetables room so they char instead of steam.
• Lots of toppings: Don't be shy about toppings; diced tomatoes, shredded cheese, sour cream, guacamole, salsa, avocado, lime wedges, and more are all a fun way to get creative when assembling your fajitas.
• Warm the tortillas: Taking time to warm the tortillas can help elevate the dish.
• Serve immediately: That fajita sizzle is iconic—serve straight from the stove for the best presentation.
  

Can I Make Veggie Fajitas Ahead?

If you're looking to get ahead of the prep for making this dish, slice the vegetables ahead and store in separate airtight containers or zip-top bags for up to three days in the refrigerator. While you can cook the vegetables ahead and reheat them when needed, the short cooking time leads us to recommend sautéing them right before serving for the best texture.

How To Store and Reheat Leftover Veggie Fajitas

If you do have leftover fajitas, store the cooked vegetables in an airtight container for up to four days. Wrap and store the tortillas separately—either in the refrigerator or freezer, and warm again before serving. Reheat the vegetables in a skillet, microwave, or oven until hot throughout. Serve hot with toppings as desired.

What To Serve With Veggie Fajitas

Veggie fajitas are an inviting, satisfying dish to serve no matter what the season. To round out the meal consider pairing with Mexican rice, refried beans, corn and bean salsa, guacamole, salsa and chips, Mexican corn, or other favorite sides. For extra flair, whip up a batch of margaritas to serve alongside.

More Fajita Recipes You'll Love

If you just can't resist fajitas, bring some variety into your dinner rotation with these flavorful recipes:

• Beef Fajitas
• Sheet Pan Fajitas
• Fajitas al Guajillo
• One Pot Chicken Fajita Pasta
• Chicken Fajita Casserole

Editorial contributions by Katie Rosenhouse.