Pin Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
I first tried making these veggie skillet fajitas on a busy weeknight and was amazed at how fast dinner came together. The vibrant colors and sizzle brought everyone to the table right away.
Ingredients
- Red bell pepper: 1 large, thinly sliced
- Yellow bell pepper: 1 large, thinly sliced
- Green bell pepper: 1 large, thinly sliced
- Red onion: 1 large, thinly sliced
- Zucchini: 2 medium, sliced into half-moons
- Mushrooms: 1 cup, sliced
- Olive oil: 2 tablespoons
- Chili powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Garlic powder: ½ teaspoon
- Dried oregano: ½ teaspoon
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Tortillas: 8 small flour or corn, warmed
- Avocado: 1, sliced (optional)
- Fresh cilantro: ½ cup, chopped (optional)
- Salsa or pico de gallo: ½ cup
- Shredded cheese or vegan cheese: ½ cup (optional)
- Sour cream or plant-based alternative: ½ cup (optional)
- Lime: 1, cut into wedges
Instructions
- Prep Skillet:
- In a large skillet over medium-high heat, add olive oil.
- Sauté Vegetables:
- Add all sliced vegetables. Sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add Spices:
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over vegetables. Stir to coat evenly.
- Cook Until Tender:
- Continue cooking for another 3–5 minutes, until vegetables are tender but still vibrant.
- Taste & Adjust:
- Taste and adjust seasoning as needed.
- Warm Tortillas:
- Warm tortillas in a dry pan or microwave.
- Serve:
- Spoon cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired. Serve immediately with lime wedges.
Pin My family loves decorating their own fajitas and adding favorite toppings. It's always a fun, interactive meal we enjoy together.
Serving Suggestions
Pair veggie fajitas with Mexican rice, a crisp green salad, or chips and guacamole for a complete meal.
Ingredient Swaps
Try squash, carrots, or broccoli florets in place of bell peppers or mushrooms if you want to use seasonal produce.
Allergen & Nutrition Info
Contains wheat/dairy if using flour tortillas or cheese/sour cream. Calorie count per serving is about 210 without optional toppings.
Pin Serve veggie skillet fajitas hot from the pan, letting everyone customize their own plate. Leftovers taste great the next day for lunch, too.
Recipe FAQ
- → Can I add protein to this veggie skillet?
Yes, adding drained black beans or pinto beans during the last few minutes of cooking boosts protein and complements the flavors.
- → What vegetables work best besides bell peppers?
Squash, carrots, broccoli florets, or seasonal veggies can be swapped in for variety and added nutrition.
- → How can I make this dish gluten-free?
Use corn tortillas instead of flour tortillas to keep the meal gluten-free without sacrificing texture.
- → What optional toppings enhance the skillet?
Fresh avocado, cilantro, salsa or pico de gallo, shredded cheese or vegan alternatives, and sour cream or plant-based options add layers of flavor and creaminess.
- → Is this dish suitable for vegan diets?
Absolutely! Omit cheese and sour cream or use vegan versions to keep it fully plant-based.
- → How long does the cooking process take?
About 15 minutes of sautéing after prep, making it a quick and easy preparation for busy days.