These easy and delicious vegan fajitas will come out sizzling just like you'd expect from a gourmet Mexican restaurant!
The beauty of vegetable fajitas is that you can use almost any veggies you have on hand. This recipe features vibrant and colorful bell peppers, hearty portobello mushrooms, red onion and black beans coated with a flavorful homemade fajita seasoning.
Serve with a variety of toppings such as avocado (avocado spread or guacamole), vegan sour cream, pico de gallo, lettuce and cilantro (or a creamy cilantro lime sauce) and you've just created a family-style meal that everyone can customize and enjoy, including kids!
My kids generally go heavier on the rice, avocado, vegan cheese and plain beans that I set aside for them, whereas I typically pack mine with beans, rice, veggies and ALL the fixings.
I love this vegetarian fajita recipe because everything cooks all at once in a cast iron skillet. It's quick and creates very little mess, which makes for an easy weeknight dinner. And if you like this, know I have tons of vegan dinner ideas that include sheet pan vegan tacos with black beans and these irresistible fried vegan black bean tacos!
Ingredients
This vegan fajita recipe is both forgiving and versatile, so don't feel like you have to have everything shown below. See the recipe card at the bottom of the post for quantities.
- Tortillas: I use almond flour tortillas to keep this dish gluten-free. My personal favorite are the almond flour tortillas from Siete Foods. Corn tortillas work just as well!
- Bell peppers: Bell peppers range in color and flavor based on how ripe they are. A red bell pepper is riper and therefore sweeter and milder than a green bell pepper. Yellow bell peppers fall in the middle between red and green. I love the variety each color provides.
- Black beans: Black beans are an inexpensive and rich source of plant-based protein and iron, both of which can often be lacking for vegans. I typically use a can for convenience but feel free to cook from scratch as well!
- Fajita seasoning: This mix perfectly balances the mild heat from the chili powder and cayenne pepper with the subtle sweetness from the maple sugar. You'll need the following:
- Ground chili powder
- Ground cumin
- Fine salt
- Maple sugar (or coconut sugar)
- Garlic powder
- Onion powder
- Paprika
- Cayenne pepper
How to Make Vegan Fajitas
1. Slice the vegetables.
Wash the vegetables with water and place them all on a cutting board. Slice each of them into relatively equal sizes and set them aside.
2. Sauté and season the vegetables.
I highly recommend using a cast iron skillet when making this recipe so that you end up with sizzling fajitas. Heat extra virgin olive oil in the skillet over medium-high heat. Once the oil is shimmering, add the bell peppers, onions, mushrooms and fajita seasoning. Cook for 20 minutes, tossing frequently.
3. Add black beans to the cast iron skillet.
Once the vegetables have been cooked, add the black beans to the skillet and cook everything for another 5 minutes.
4. Char the tortillas (optional but so worth it!)
Charring the tortillas on an open flame keeps them soft while adding a subtle crispiness that is ideal for this dish. To do so, place a tortilla over the flame of a gas stove set to medium for a few seconds per side, flipping with tongs until they are slightly blackened and warm.
5. Assemble your fajitas!
This is the fun part! Start by adding rice to the tortilla. Then add the fajita veggies and black beans. Top it with the guacamole/avocado, pico de gallo, vegan sour cream and cilantro and then squeeze some fresh lime juice for the finishing touch!
Recipe Tips
Don't worry if you are missing one of the ingredients! This recipe is incredibly flexible in terms of the vegetables you can use. It really boils down to what you are craving and what you have on hand. Switching them up from time to time also adds variety!
Add a little of each filling to the tortilla first to avoid overfilling. Who isn't guilty of overpacking the fajita to the point where you end up with half of it on your plate? While I agree that is part of the fun with this dish, if you start with a little of each you can always top it off with more of your favorite ingredient when done.
Prepare the toppings in advance. While toppings such as guacamole, pico de gallo and vegan sour cream individually are pretty quick to make, making these fajitas is a breeze when all are pre-made. Plus it makes clean-up super easy!
How to Store
The vegetables and beans can all be stored together in one airtight container in the refrigerator for up to three days.
Store all other toppings in the refrigerator in separate airtight containers:
- Pico de gallo: 2 days
- Guacamole: 2-3 days
- Cooked rice: 3-5 days
- Vegan sour cream: 5-7 days
More Vegan Mexican Entrées
For more ideas, check out my favorite vegan Cinco de Mayo recipes!
This is the perfect recipe for adding colorful veggies to your day. Please take photos of your creations and tag me @eatingbyelaine so I can see your fajitas come to life!
Print
Quick Vegan Fajitas with Veggies and Black Beans
- Total Time: 30 minutes
- Yield: 8 1x
- Diet: Vegan
Description
These easy and delicious vegan fajitas will come out sizzling just like you'd expect from a gourmet Mexican restaurant!
Ingredients
Fajita Fillings:
- 2 tablespoons extra virgin olive oil
- 3 bell peppers (red, yellow and green), stems and seeds removed, thinly sliced
- 1 portobello mushroom, sliced
- 1 small red onion, ends removed, peeled, sliced
- 1 15-ounce can of low-sodium black beans, rinsed and drained
Fajita Seasoning:
- 2.5 teaspoons ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- 1 teaspoon maple sugar (or coconut sugar)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 8 tortillas (I prefer almond flour tortillas to make it gluten-free)
Toppings (any or all):
- cooked rice (white or brown)
- avocado or guacamole
- cilantro
- pico de gallo
- vegan sour cream
- lime wedges
- vegan mozzarella cheese
Instructions
- Slice the vegetables. Wash the vegetables with water and place them all on a cutting board. Slice each of them into relatively equal sizes and set them aside.
- Sauté and season the vegetables. Heat extra virgin olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the bell peppers, onions, mushrooms and fajita seasoning ingredients. Cook for 20 minutes, tossing frequently.
- Add black beans to the skillet. Cook for an additional 5 minutes.
- Char the tortillas (optional). Char each tortilla over an open flame of a gas stovetop set to medium heat. Heat for a few seconds per side until they are slightly blackened and warm.
- Assemble the fajitas. Add the fillings and toppings to the tortillas. Garnish with cilantro if desired and squeeze some fresh lime juice overtop for the finishing touch.
Equipment
Buy Now → - Prep Time: 5
- Cook Time: 25
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
Amy A. says
These look amazing!
Elaine Gordon says
Thank you so much, Amy!
Anjali says
These vegan fajitas were so easy to make and were packed with flavor!! They were the perfect easy dinner for our family last night - and everyone loved it!
Elaine Gordon says
Thank you so much, Anjali! I'm so happy to hear that!