Save Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
The first time I made these veggie skillet fajitas, my family was amazed at how the vegetables caramelized and the whole kitchen filled with that signature Tex-Mex aroma. They loved how vibrant and satisfying this simple dish could be, even without meat.
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
- Flour or corn tortillas: 8 small, warmed
- Avocado (optional): 1, sliced
- Fresh cilantro (optional): ½ cup, chopped
- Salsa or pico de gallo: ½ cup
- Shredded cheese or vegan cheese (optional): ½ cup
- Sour cream or plant-based alternative (optional): ½ cup
- Lime: 1, cut into wedges
Instructions
- Heat oil:
- In a large skillet over medium-high heat, add olive oil.
- Sauté vegetables:
- Add all sliced vegetables to the skillet. Sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add seasonings:
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the vegetables. Stir well to coat evenly.
- Finish vegetables:
- Continue cooking for another 3–5 minutes, until vegetables are tender but still vibrant.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Warm tortillas:
- Warm the tortillas in a dry pan or microwave.
- Assemble fajitas:
- Spoon the cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Save Sharing these fajitas always brings us together at the table: the kids love picking their favorite toppings, and everyone enjoys making their own colorful tortilla wrap.
Required Tools
Large skillet, chefs knife, cutting board, measuring spoons, wooden spoon or spatula
Allergen Information
Contains wheat or dairy if using flour tortillas or cheese/sour cream; use corn tortillas and plant-based alternatives for gluten-free and dairy-free options.
Nutritional Information
Per serving (without optional toppings): 210 calories, 7 g total fat, 33 g carbohydrates, 5 g protein
Save Try this easy dinner soon for a festive meal. Even picky eaters love the fresh flavors and fun build-your-own style!
Recipe Guide
- → Can I use other vegetables in this skillet?
Absolutely. Seasonal vegetables like squash, carrots, or broccoli florets can be swapped in to vary the flavors and textures.
- → How can I add protein to this dish?
For added protein, mix in drained black beans or pinto beans during the last few minutes of cooking.
- → What spices bring out the Tex-Mex flavor?
Chili powder, ground cumin, smoked paprika, garlic powder, and oregano combine to create the bold Tex-Mex taste.
- → Is it suitable for gluten-free diets?
Yes, using corn tortillas makes the dish gluten-free. Always check labels to ensure all ingredients meet your dietary needs.
- → How do I keep the vegetables tender yet vibrant?
Sauté the vegetables over medium-high heat until they start to caramelize but remain slightly crisp for the best texture and color.