Tired of Taco Tuesday? Flip the script with fajitas. Vegetarian Fajitas skimp on literally nothing except the meat – they’re full of flavor and super filling. Easy sautéed mushrooms, peppers and onions in our homemade seasoning blend go great with all your favorite toppings in these one pan Mexican fajitas, including our fave: Cilantro Lime Crema.
Are you the kind of person who wrinkles your nose at the notion of Meatless Mondays? We all need extra veggies in our life but egad! Who wants to sacrifice?
So maybe you snack on some, or add a new side, or indulge in a Costco Sized bag of those Veggie Straws (Reader, those are not veggies…) but if you’re ready for the leap of faith, I’ve got a cushion.
Vegetarian Fajitas are a great way to bring a “meaty” balance to the universe because it doesn’t feel like you’re giving anything up. And quite honestly, if I may quote my eloquent neighbor (the recipient of test version #2, because she’s a teacher, and teachers need all the love right now) “Holy *bleep* These are the best *bleeeeep* fajitas I’ve ever had in my *bleeeeep* life! *Bleep* chicken and steak!” Sound like a sacrifice to you?
For a condensed post with just the ingredients and instructions, click to view the web story for this recipe!
Flavor Packed and Plant Based, Tex-Mex Style
Not everyone shares my veggie insanity. I get it. Not everyone can snap into a raw carrot stick and exclaim “My stars! This is simply the most delectable nosh I’ve ever noshed on! Thank you Mother Nature!” I get that most people also need butter and honey and 45 minutes in the oven at 450°F. (No shame. They’re delicious.)
But the fact of the matter is, we could all benefit from more veggies. From vitamins, minerals and fiber, to more sustainable and responsible eating habits, we need to normalize this for ourselves and our environment.
If you want to get your family to eat more veggies, especially your growing kids or frankly anyone who needs a bit more nutrition in their life (i.e. that would be 99% of us) you’re going to need to do that by dangling the proverbial carrot. And in this case, that “carrot” is flavor. Serious flavor.
Veggie fajitas with meaty portobellos tackle this problem deliciously: (1) through the seasoning; (2) through charring; and (3) and by tying it all together with a bangin’ sauce.
Homemade Fajitas Seasoning
Skip the pre-made fajita seasoning and make your own. It’s frugal, quick, and the flavor can’t be beat. Plus you can adjust the heat to your preference. For our recipe you’ll need:
- paprika, regular or smoked
- chili powder
- onion powder
- garlic powder
- salt and pepper
How to Make Vegetarian Fajitas
Not all Mexican fajitas are made equally. Some of ’em use mushrooms. Our Vegetarian Fajitas recipe ticks every box for a complaint-free Meatless Monday: quick, easy, healthy, filling, and absolutely lip-smacking delicious. Dress these mushroom fajitas with our homemade zesty seasoning blend and, then top with tangy cilantro-lime crema for a flavor-packed dish from start to finish.
Before you start, our BEST tip: used a large skillet – at least 12″. You’ll need plenty of room to toss the ingredients and guarantee a good char.
- PREP. Combine fajita seasoning ingredients and mix until well combined.
- SAUCE. Make the crema. Blend half the sour cream sour cream along with cilantro and lime juice in a blender or food processor until the mixture is super smooth. Transfer to bowl, then add remaining sour cream, plus a dollop of mayo or greek yogurt. Whisk until smooth, tuck into the fridge until you’re ready to serve.
- SAUTE THE MUSHROOMS. Saute the mushrooms with half the fajita seasoning in a 12″ skillet over medium high heat. Cook until the mushrooms release their liquids, the pan is dry, and they’re golden brown around the edges. Push to one side of the skillet.
- SAUTE THE ONIONS AND PEPPERS. Add a bit more oil to the pan; add the onions and peppers to the skillet and sprinkle with the remaining seasoning. Saute until the peppers and onions are cooked to your liking (crisp or soft).
- FINISH. Toss mushrooms with onions and peppers, then season with lime juice.
- SERVE. Spoon the filling into warmed tortillas, then serve with avocado slices and cilantro lime crema.
- Char, baby. Mushrooms need to cook longer than you think for best flavor. Cook until they release all of their liquids, the pan is dry, and the edges are a deep golden brown. They’ll be packed with flavor.
- Use a cast iron skillet. We LOVE cast iron for charring vegetables.
- Warm it up! No one likes a cold tortilla, and they’re much more pliable after gentle heating. Use the tips below to heat up your tortillas.
How to Warm Tortillas
Oven Method: Heat the oven to 300°F. Wrap a stack of tortillas in aluminum foil and place directly on the oven rack; warm for 10-15 minutes. Want them extra soft? Wrap the stack in a few damp (not wet) paper towels before wrapping in foil to seal in moisture.
Stovetop Method: Light a gas stove to medium heat. Place the tortilla directly on the grates and warm over the open flame for 5-8 seconds. Flip the tortilla using tongs, and heat the other side an additional 5 or so seconds. Transfer the tortilla to a plate, cover with a kitchen towel to keep warm, then repeat with as many tortillas as desired.
Make It Your Way
Add more protein: simmer one 14-oz can undrained black beans or pinto beans until warmed through. Fold into the mushrooms, peppers and onions after the vegetables have cooked through. Skip the additional salt listed in the recipe card until you’ve tasted for seasoning (canning liquid can be salty).
Top it your way: garnish vegetarian fajitas with any combination of cheese, sour cream, fresh cilantro, pico de gallo, guacamole or avocado slices, jalapeno.
Make it gluten-free: serve in corn tortillas. Instructions for warming can be found here.
More Magical Mushroom Recipes
- Mushroom Bolognese *Most Popular*
- Vegan Fajita Bowls
- Kale Pasta with Mushrooms and Pine Nuts
- Hearty Vegetable Stew
- Sausage and Winter Vegetable Stuffed Mushrooms *Super Seasonal*
Did you make these vegetarian fajitas? I’d love to know how the recipe turned out! Leave a comment and a rating below.
Vegetarian Fajitas RecipePrint Recipe Rate this Recipe Pin Recipe
- 4 tbsp olive oil
- 1 lb portobello mushrooms, sliced ½″ thick
- 1 large red bell pepper, sliced ½″ thick
- 1 large yellow bell pepper, sliced ½″ thick
- 1 large green bell pepper, sliced ½″ thick
- 1 large yellow onion, sliced ½″ thick
- ½ tsp kosher salt
- 1 lime, divided into wedges
- 8 8" flour tortillas
- 1 avocado, divided into slices
Cilantro Lime Crema
- 1 c sour cream
- 1 tbsp lime juice
- 2 tbsp mayonnaise or greek yogurt
- ½ c chopped cilantro, loosely packed
- ¼ tsp kosher salt, or to taste
- ¼ tsp ground pepper, or to taste
- Combine all fajita seasoning ingredients in a lidded jar or small bowl; shake or stir until well combined.
- Make the crema. Combine ½ cup sour cream, cilantro, and lime juice in a blender or food processor. Process until the cilantro is pulverized and the mixture is very smooth. Scrape the mixture into a bowl, then add the remaining half cup sour cream and mayonnaise or greek yogurt. Whisk until smooth, then taste for seasoning. Add the salt and pepper if needed (more or less to taste) then whisk once more. Transfer to the fridge to chill and thicken slightly.
- Heat a 12” skillet (we prefer cast iron) over medium high heat; add 3 tbsp olive oil and heat until it shimmers. Add the mushrooms, then sprinkle with half the fajita seasoning. Toss to coat in the fat and seasonings, then arrange in an even layer. Saute, stirring every 4 minutes, until the mushrooms release their water content, are golden brown around the edges, and the pan is dry, 12-15 minutes. Push the mushrooms to one side of the skillet.
- Add the remaining 1 tbsp olive oil to the skillet, then add the onions and peppers; sprinkle with the remaining fajita seasoning, then toss to combine. Use a wood spoon to evenly distribute the vegetables. Saute, tossing every 3 minutes, until the vegetables are cooked to your preference (9 minutes for crisper vegetables, 12 minutes for softer vegetables).
- Toss the mushrooms with the onions and peppers to combine, then season with lime juice and kosher salt to taste (start with ½ tsp salt).
- Heat tortillas. Preheat the oven to 300°F. Wrap the stack of tortillas in aluminum foil and place directly on the oven rack to warm for 10-15 minutes once the oven has reached temp.
- Spoon the filling into the warmed tortillas, then serve with avocado slices and cilantro lime crema.