Save Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
Veggie skillet fajitas have become my go-to choice on busy weeknights when I crave a fresh, satisfying meal without fuss. I always enjoy mixing in whatever vegetables I have on hand for an effortless dinner that feels special every time.
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: 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
- Heat the skillet:
- In a large skillet over medium-high heat, add olive oil.
- Cook the 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.
- Continue cooking:
- Cook 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 Fajita night is always a hit in my family, especially since everyone gets to assemble their own tortillas. Watching kids choose their toppings and squeeze lime over their veggies makes dinnertime memorable and fun.
Serving Suggestions
Pair these fajitas with Mexican rice, a fresh green salad, or chips and salsa for a complete meal that will please everyone at your table.
Allergen & Dietary Info
Use corn tortillas for a gluten-free option and simply swap out cheese or sour cream for plant-based alternatives to keep them dairy-free and vegan.
Nutrition at a Glance
Each serving delivers about 210 calories, 7g fat, 33g carbs, and 5g protein (without optional toppings), making it a wholesome choice for any diet.
Save Veggie skillet fajitas are proof that simple ingredients can create restaurant-worthy flavor at home. Enjoy sizzling veggies and endless topping ideas every time.
Kitchen Help
- → What vegetables are best for this skillet?
Red, yellow, and green bell peppers, red onions, zucchini, and mushrooms create a colorful, flavorful mix, but seasonal veggies like squash or carrots also work well.
- → How can I add protein to this dish?
Adding drained black or pinto beans during the last minutes of cooking boosts protein and enhances texture while keeping it plant-based.
- → What spices give this skillet its Tex-Mex flavor?
A blend of chili powder, cumin, smoked paprika, garlic powder, and oregano offers smoky, earthy notes typical of Tex-Mex cuisine.
- → Are there tips for keeping the vegetables vibrant?
Sauté the vegetables over medium-high heat just until tender but still bright to preserve their color and avoid mushiness.
- → What serving options complement the skillet vegetables?
Serving with warmed corn or flour tortillas, fresh salsa, avocado slices, cilantro, and a squeeze of lime brightens the meal and balances flavors.