These vegetable fajitas are quick and easy to make, and it's all roasted in the oven to make things a little more simple. A great way to get more vegetables in your diet, this vegetarian Mexican dish is packed full of flavour from our easy homemade Fajita seasoning and easy to adapt with your favourite vegetables. Cooked in just 30 minutes too!
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Fajitas are usually cooked on a griddle pan, but we have roasted them in the oven as we find it really brings out the flavour of the vegetables, especially the sweetness of the peppers.
It also means it can be mixed up and put in the oven, and there is no need to stand over the hob stirring the pan.
These vegetable fajitas are hearty and satisfying and a great way to eat more meat free meals. Kids will love building up their own fajitas with their favourite toppings too. Bold and vibrant, with lots of flavour and crunch. What's not to love!
If you want to try some other fajita recipes, then why not try our meal prep Chicken Fajita Bowl, quick Air Fryer Chicken Fajitas, easy Slow Cooker Chicken Fajitas, tasty Easy Halloumi Fajitas or our delicious Oven Baked Chicken Fajitas.
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Why You Will Love It
- Quick and easy - These take just 5 minutes to prepare and then just 30 minutes into oven to get the vegetables roasted.
- Minimal ingredients - Just 6 ingredients go into making the fajitas mixture and then you have lots of options for the toppings. More on that below!
- Adaptable - The great thing about these is that they are so easy to adapt. A great way to use up whatever you have in the fridge.
- Can be made in advance - You can make up the vegetables in advance and then keep them in the fridge until you are ready to cook them.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bell peppers - You can use any ripe bell peppers that you like. Red, orange, yellow, green - they will all work. We prefer red and orange as they are the sweetest and they are really good when roasted.
- Onion - You can use a brown or red onion here and they will both caramelise really well when roasted.
- Mushrooms - We used large cap/portobello mushrooms here and it gives the vegetable fajitas a real meaty texture. Any mushrooms will work though.
- Fajita seasoning - We used our Homemade Fajita Seasoning because it's so cheap to make and you can control just how spicy or mild it is. You can use a store bought seasoning if you prefer.
- Oil - Olive oil or vegetable oil will be fine.
- Chipotle paste - If you want to add some extra flavour and spice to your vegetable fajitas, then a little bit of chipotle paste mixed into the vegetables will do exactly that. It adds a lovely smokiness too.
More ingredient substitutions and variations can be found in the recipe card.
How to Make Vegetable Fajitas
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
One: Put the sliced peppers, mushrooms and onion into a large baking dish. Add the oil, chipotle paste and seasoning. Mix well so that everything is coated.
Two: Cook for 30 minutes, stirring halfway.
Three: Build your fajita by spreading a tortilla wrap with sour cream, adding lettuce, avocado and the vegetables. Top with salsa, feta cheese and a squeeze of lime juice.
What Veg to Use
The great thing about these is that they are so easy to adapt. We have used onion, bell peppers and portobello mushrooms. However there are lots of options when it comes to vegetables. Here are some others that work well:
- Courgette
- Broccoli
- Cauliflower
- Baby corn
- Tomatoes
- Aubergine
- Asparagus
- Sweetcorn
Protein Tip
If you want to add some extra protein to these vegetable fajitas but still keep them vegetarian, then why not add some beans? Cooked black beans or pinto beans work well, or you could even add some roasted chickpeas.
Serving Suggestions
Once you have got our flavour packed vegetable fajita vegetables, you need something of them to all lay in. Use a good quality flour tortilla. You can use large or small, depending on how big a portion you want.
Why not try our Homemade Wholemeal Tortilla Wraps. You don't have to serve them in a tortilla though. The vegetable mixture is delicious on top of rice or quinoa or even used to make nachos with.
Now, let's talk toppings!
Avocado: We kept it simple with some slices of avocado, but you could use smashed avocado our go all out and make our Best Ever Guacamole Recipe.
Salsa: We made a quick and easy fresh salsa with some diced cherry tomatoes, coriander and lime juice. But you could make our Pico De Galo or Restaurant Style Salsa.
Sour cream: We think this is a must on fajitas, but if you want to keep it vegan then you can swap it for cashew cream. Want a lighter version? Use some fat free Greek yogurt.
Cheese: We have added a little feta on top for some added creaminess, but it really doesn't need it. Leave it out if you want to keep these vegan. You can add grated mature cheddar, queso fresco or cotija cheese.
Lettuce: Add some shredded little gem or iceberg for added crunch.
If you are serving these up as a big meal for a few people, then you might want some sides to go with it all. Why not try our Cilantro and Lime Rice or Baked Tortilla Chips.
Storage
Store: These are best eaten straight away. However, if you do have leftovers then you can keep them in an air tight container in the fridge for up to 2 days.
Freeze: We wouldn't recommend freezing these, because the vegetables get soggy when they are defrosted.
Reheat: You can reheat these in a frying pan. It will take about 5 minutes coming cold out of the fridge.
Dannii's Top Tips
- Use your hands to mix everything together, so the seasoning gets on every part of the vegetables.
- Add a squeeze of fresh lime over the fajitas before serving. This will add some freshness and really bring all the ingredients to life.
- Cut all the vegetables into long strips, so they will run the length of the tortilla when they are added to it. When they are cut into strips, they will have more surface area that will touch the baking dish too, helping them to get nice and crispy. Thin strips cook faster too.
- Spoon the fajitas out of the dish and on to the tortilla using a slotted spoon. Although most of the juice should have cooked away, there will be some left in the dish and you don't want all of that transferring over to the tortilla. That will make it very messy to eat.
Frequently Asked Questions
If you wanted to bulk these out and make them more filling, then some cooked black beans or lentils would work well.
There are 233 calories per portion, but that doesn't include any of the toppings.
Cooking them in the oven helps to keep everything nice and moist. Also, make sure you use enough oil.
Here is where we tell you that technically this isn't a real fajita. Fajitas are usually served in larger wraps, whereas tacos are served in smaller taco sized tortillas. We have served these in smaller tortillas for smaller serving sizes. Also, fajitas are usually always grilled, but we have done ours in the oven to keep it nice and easy. With fajitas, the vegetables are always cooked, however with tacos you usually have raw veggies served on top. Fajita and taco seasonings are technically different, but they pretty much the same herbs and spices.
If you want to give these a little more flavour, then you can let everything marinade for 10-15 minutes. However, you don't have to do this.
Yes, you can cook these in a frying pan, but we find they tend to be a bit dry. They will take about 10 minutes in a frying pan though, so it's a good option if you want a quicker meal.
Yes, you can add the oil and seasoning to the vegetables and then keep it in the fridge until you are ready to cook it. It might need a little longer in the oven if it is cold from the oven.
More Mexican Recipes
If you've tried this recipe for fajita vegetables, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - use the hashtag #hungryhealthyhappy.
Recipe
Vegetable Fajitas
Ingredients
- 3 Bell peppers - thinly sliced
- 1 Red onion - thinly sliced
- 4 Flat cap mushrooms - thinly sliced
- 2 tablespoon Olive oil
- 1 recipe Fajita seasoning
- 1 tablespoon chipotle paste
- 4 tortilla wraps
To serve:
- Sour cream
- Avocado - sliced
- lettuce - shredded
- salsa
- Feta - crumbled
- Limes - (juice only)
Instructions
- Preheat your oven to 200°C/400°F/Gas 6.
- Put 3 Bell peppers, 4 Flat cap mushrooms and 1 Red onion into a large baking dish.
- Add 2 tablespoon Olive oil, 1 tablespoon chipotle paste and 1 recipe Fajita seasoning. Mix well so that everything is coated.
- Cook for 30 minutes, stirring halfway.
- Build your fajita by spreading 4 tortilla wraps with Sour cream, adding lettuce, Avocado and the cooked vegetables.
- Top with salsa, Feta and the juice of Limes.
Recipe Tips
- Use your hands to mix everything together, so the seasoning gets on every part of the vegetables.
- Add a squeeze of fresh lime over the fajitas before serving. This will add some freshness and really bring all the ingredients to life.
- Cut all the vegetables into long strips, so they will run the length of the tortilla when they are added to it. When they are cut in to strips, they will have more surface area that will touch the baking dish too, helping them to get nice and crispy. Thin strips cook faster too.
- Spoon the fajitas out of the dish and on to the tortilla using a slotted spoon. Although most of the juice should have cooked away, there will be some left in the dish and you don't want all of that transferring over to the tortilla. That will make it very messy to eat.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Kelley says
Love this idea for vegetarian fajitas! This will be my next go to for taco tuesday!
Keri says
I love a great one pan meal. This dinner ticked all the boxes...healthy, easy and minimal clean up:) Thanks for the great recipe.
Dijana says
I'm always looking for some veggy fajita recipes, and oven-baking is such a wonderful idea! So colorful and full of flavor!
Jenn says
Bring on the veggies! These vegetable fajitas are amazing -- such a fantastic and healthy spread for veg friends and family - thank you!
Genevieve says
I love veggie fajitas and these look awesome especially for all the vegetables I have sitting in my fridge!
Anjali says
These fajitas turned out perfectly and I loved that they made for a lighter meatless weeknight dinner! Even my picky kids loved them!
Emily says
I love fajitas and these will be such a great way to get more veggies into my diet! Thank you for the recipe!
Tara says
Oh yum! Such an easy and fantastic meal perfect for weeknights. I especially love that color paired with the avocado slices.
Tavo says
Loved the choice of veggies! they paired perfectly! loved the recipe, I had them with a creamy chiplote sauce.
kushigalu says
Totally in love with the fajitas. Looks so good. Thanks for the great recipe
Natalie says
I'm going to make this for dinner tonight. I have all the ingredients in my fridge. Yum, can't wait. Looks delicious!
Kathryn says
Fajitas are always our go-to meal and I love the idea of vegetable fajitas! Such a great way to enjoy veggies and healthier too :) Can't wait to make this, thank you!
Toni says
I love how easy, delicious and flavorful this is! Everything I love in a meal! Perfect!
Kate says
One of our favourite family weekend dinners - always goes down a storm. We use a bit less chipotle so as not to scare the kids!
Gina says
Tons of flavor in these fajitas! Love the hearty mushrooms instead of meat too, perfect plant based swap.