These foolproof Vegetarian Fajitas are stuffed with seasoned bell peppers, onions, and shiitake mushrooms. It’s a fun, easy, and meatless meal you can enjoy on Taco Tuesday or any day of the week!
Looking for easy vegetarian recipes for dinner? Add a pop of color to your plate with these easy Vegetarian Fajitas. Filled with peppers, onions, shiitake mushrooms, and black beans, they make for a hearty and meatless meal that anyone will love (including the carnivores in your life).
This recipe makes enough vegetarian fajitas for two, but it’s easy to adapt for a crowd. I recommend placing all of the toppings (like guacamole salsa, sour cream, or vegan queso) into seperate bowls and letting your friends and family customize their fajitas as they like! How fun does that sound?
And even if some of your guests are still asking for a meaty filling, you can quickly whip up some walnut taco meat, blackened salmon, or marinated flank steak for the fajitas. Now everyone’s happy!
- One of the easiest and most fun Meatless Monday dinners for the family.
- Each fajita is packed with veggies, like sweet bell peppers, savory onions, mushrooms, and black beans.
- The most customizable dinner! Add more or less spice, switch up the veggies, add even more protein, and have fun with the toppings.
- Peppers and onions - Using a mix of red, orange, and yellow bell peppers and red onion not only packs this meal with vitamins but also fills it with the colors of the rainbow. Feel free to use only one color of pepper, add in green peppers, or turn up the heat by throwing in a sliced jalapeno or two.
- Shiitake mushrooms - Possibly one of the meatiest tasting mushrooms. If you can’t find shiitake’s, swap them for portobello, porcini, oyster, or cremini mushrooms.
- Vegetable marinade - The veggies are coated in oil, coconut aminos, lime juice, chili powder, cumin, smoked paprika, and garlic powder before they’re baked. For extra spicy vegetarian fajitas, add a dash of cayenne to the marinade.
- Black beans - Or use pinto beans.
- Tortillas - Flour tortillas tend to be more pliable and hold up better when stuffed with juicy fajita fillings. Use corn tortillas if you’re gluten free.
Step 1: Season and marinate the veggies. Place the bell peppers, onions, and mushrooms in a bowl and pour the olive oil, coconut aminos, and lime juice over top. Sprinkle in the dry spices and stir again to combine.
Step 2: Bake the fajita veggies. Spread the veggies onto a large baking sheet and bake in the oven until tender, tossing halfway through.
Step 3: Prep the fillings. Prep the other fajita fillings and toppings while you wait for the vegetables. Heat the black beans in a saucepan with chili powder, chop the cilantro, and warm the tortillas.
Step 4: Serve and assemble. Spread guacamole and sour cream onto each warm tortilla, then place the veggies and black beans on top. Sprinkle with cilantro and serve!
Tips and FAQs
- Are they too spicy for you? Omit or lessen the chili powder in the veggie marinade if you prefer mild fajitas.
- Warm tortillas are more pliable and easier to stuff. Heat them directly on the burner, in the microwave, or in the oven before serving the fajitas. Just stack them in a pile, wrap them in foil (or a damp paper towel for the microwave), and heat.
What goes with vegan fajitas?
This is the fun part. These veggie fajitas call for minimal ingredients, but you can make a fajita feast with all kinds of fun toppings, like:
- Vegan queso cheese dip
- Guacamole salsa
- Pineapple salsa
- Shredded lettuce
- Diced tomato
- Diced red onion
- Chopped cilantro
- Sliced jalapenos
- Shredded cheese
- Sour cream
Can I use dried shiitake mushrooms instead of fresh?
Yes. Once rehydrated, dried shiitake mushrooms are just as soft and flavorful as fresh. To rehydrate dried shiitake mushrooms, place them in a heat-proof bowl and cover with a few inches of boiling water. Let them soak for at least 15 to 20 minutes.
What is fajita seasoning made of?
Fajita seasoning is almost always made of cumin, chili powder, and other Mexican spices. Paprika adds asmoky flavor, while garlic powder and onion power build on the savory taste. Some recipes also have cayenne for added heat.
Make ahead: The peppers, onions, and mushrooms can be baked up to 3 days in advance and kept in a sealed container in the fridge. Everything else is best enjoyed freshly prepared.
Refrigerator: Only assemble the baked vegetables you plan on serving right away and store the rest in an airtight container in the fridge.
More Mexican-inspired recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 1 red bell pepper sliced and seeds removed
- 1 orange bell pepper sliced and seeds removed
- 1 yellow bell pepper sliced and seeds removed
- ½ red onion sliced
- 5 oz. shiitake mushrooms sliced
- 2 tablespoon olive oil
- 2 tablespoon coconut aminos
- 2 tablespoon lime juice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 15 oz. black beans drained and rinsed
- ½ teaspoon chili powder
- 6 flour tortillas
- guacamole optional
- sour cream optional
- cilantro optional
- Preheat oven to 400°.
- Add the bell peppers, onion and mushrooms to a large bowl, then pour in the olive oil, coconut aminos and lime juice and stir to combine. To that same bowl, sprinkle in the chili powder, cumin, smoked paprika, and garlic powder and again, stir to combine.
- Pour veggies onto a large baking sheet. Bake them for 20 minutes until softened, tossing halfway through.
- While the vegetables are baking, prep the rest of the ingredients: add the black beans and chili powder to a small saucepan and heat until warm. Chop the cilantro and heat the tortillas (I usually heat mine directly on the stove, but you can also heat them in a skillet).
- Last, assemble the fajitas: Spread some guacamole or sour cream on the tortillas, then place the vegetables on top, along with the beans and cilantro. Enjoy!
UPDATE NOTE: This post was originally published in August 2019. It was updated with new text and photos in June 2022.
Leave a Reply