Vegetarian Fajitas

5 from 1 vote

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!

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: Mexican

Diet: Vegan, Vegetarian

Keyword: fajitas, vegetable fajitas, vegetarian fajitas

Servings:

Author: Erin Alvarez

Ingredients

1 red bell pepper sliced and seeds removed
1 orange bell pepper sliced and seeds removed
1 yellow bell pepper sliced and seeds removed
1/2 red onion sliced
5 oz. shiitake mushrooms sliced
2 tbsp olive oil
2 tbsp coconut aminos
2 tbsp lime juice
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder

Add:

15 oz. black beans drained and rinsed
1/2 tsp chili powder
6 flour tortillas
guacamole optional
sour cream optional
cilantro optional

US Customary - Metric

Instructions

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!

Notes

*Calories are per serving and are an estimation

*Make ahead: These veggies can be prepped up to 3 days in advance and stored in a sealed container in the refrigerator until you're ready to eat

Nutrition