Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Tortilla filled with bell peppers, onion and avocado on a cutting board.

Vegan Fajitas

  • Author: Deryn
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Mexican
  • Diet: Vegan

Description

These vegan fajitas are perfect for a quick and tasty home-cooked meal any night of the week. Marinate and cook up the veggies then serve hot with all your favourite fajita toppings like sour cream and salsa.


Ingredients

Scale

Vegetable Marinade:

Vegetables:

  • 1 red bell pepper, thickly sliced
  • 1 yellow bell pepper, thickly sliced
  • 1 green bell pepper, thickly sliced
  • 1 large red onion, thickly sliced
  • 2 cups chopped baby portobello mushrooms (300 g)

For Serving:

  • 8 tortillas (corn for GF version)
  • diced avocado
  • fresh cilantro
  • lime
  • sliced green onions
  • vegan sour cream
  • salsa

Instructions

  1. Firstly, prepare the marinade by combining all ingredients together until fully mixed.
  2. Slice the peppers, onion and mushrooms into thick slices. Place all the vegetable
    slices into a large bowl. Add the marinade and coat everything evenly. Set aside for 10 minutes.
  3. In the meantime prepare your favourite toppings for serving.
  4. Heat a large cast iron skillet over medium heat. Add the marinated vegetables and cook, until just tender, 5-7 minutes.
  5. Assemble your fajitas by putting the cooked vegetable filling at the bottom of each tortilla. Top with chopped avocado, sour cream, salsa, fresh cilantro and a squeeze of lime.

Notes

Nutrition facts include 1/4 of the vegetable mixture and 2 corn tortillas per serving.

Storing: The cooked veggies can be stored in a container in the fridge for up to 3 days. Reheat as needed on the stovetop or in the microwave. Not suitable for freezing.

Leftover veggies can be used for other uses like in these breakfast tacos, burrito bowls, burritos or taco salad.


Nutrition

  • Serving Size: 2 fajitas
  • Calories: 343
  • Sugar: 5 g
  • Sodium: 19 mg
  • Fat: 10 g
  • Carbohydrates: 60 g
  • Fiber: 8 g
  • Protein: 9 g

Keywords: vegan fajitas, veggie fajitas