Vegetarian Fajitas | The Picky Eater

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For a nutritious and flavorful weeknight dinner that comes together in just 35 minutes, I make these smoky vegetarian fajitas. I load corn tortillas with caramelized bell peppers, protein-packed black beans, and a bold homemade spice blend with the perfect balance of depth and heat.

Vegetarian fajitas are the kind of meal that proves you do not need meat to build something balanced, nutritious, and tasty. On super busy weeknights, I usually make my 15-minute black bean fajitas with veggies and corn. But this smoky vegetarian fajita recipe gives me a bit more time to build a more full-bodied flavor. Both of these recipes are fairly simple and quick, so I recommend either one for your next dinner. 

I started making these on fajita Fridays, especially on weeks that skipped taco Tuesdays. They are the perfect low-effort meal for winding down the week, and my kids always looked forward to them. In fact, this meal is one of the reasons I had no problem getting my kids to eat vegetarian fajita bowls. I just know that a few years ago, they would have snubbed a bowl version, but now they have really grown to appreciate the flavors and textures beyond the tortilla-wrapped fun. 

🥘 Ingredients

I build the flavor in these vegetarian fajitas from scratch using fresh vegetables and carefully selected spices. This is exactly what I use:

Extra virgin olive oil: I use this to saute the vegetables and help them caramelize without adding calories or trans fats.

Veggies: I use a mix of red onions, bell peppers, and carrots for crunch, natural sweetness, and a range of colors.

Corn tortillas: For this recipe, I use corn tortillas as they are naturally gluten-free and hold the filling nicely. Alternatively, you could also use my homemade almond flour tortillas if you prefer a softer shell.

Mexican blend shredded cheese: This blend enhances the smoky flavors and complements the recipe. You could also use Monterey Jack or cheddar.

Black beans: I use drained, rinsed black beans as a source of plant-based protein and to make the filling more substantial. 

Avocado and fresh cilantro: Each fajita is topped with sliced avocado and fresh cilantro for a creamy and fresh finish. 

Seasoning: For my special spice blend, I use smoked paprika, dried oregano, garlic powder, ground cumin, chili powder, taco seasoning, brown sugar, sea salt, black pepper, and cayenne pepper. Combined, these give my fajitas that remarkable smoky flavor and subtle heat. 

🔪 How To Make

I make these vegetarian fajitas in one pan from start to finish. Make sure you have all your ingredients prepared and ready for a quick and simple process. This is how I do it:

Saute vegetables: First, I heat my oil in a large skillet over medium heat, then add in my onions, peppers, and carrots. I fry them for 3-5 minutes, stirring occasionally.

Add spices and black beans: Next, I add in all of my spices, and saute with my veggies for another 10 minutes until the vegetables begin to caramelize. Then I add in my black beans and cook for 5-10 minutes until heated through. 

Prepare tortillas: I divide my black bean and veggie mixture between my tortillas.

Add toppings: I finish off each tortilla with 2 tablespoons of shredded cheese, a few slices of avocado, and a sprinkle of fresh cilantro. These also pair well with my easy fresh Mexican salsa. 

📖 Variations

I make these vegetarian fajitas and adapt them constantly, so they never become boring. These are 3 that my family absolutely love:

Vegan chorizo filling: Instead of using black beans as a plant-based protein, I add 10-15 ounces of my vegan chorizo filling. I love using this when I am catering for a crowd of vegetarians and meat eaters.

Extra spicy: For extra heat, I stir in 1/2 teaspoon of adobo sauce and add 1 sliced jalapeno into my veggie mix. I only make this recipe when I know my guests can handle the heat.

Mushroom addition: I add 2 cups of sliced cremini or portobello mushrooms into the pan with my veggies and cook until caramelized. These add a lovely earthy depth and meaty texture that makes the filling even more satisfying.

🍽 Serving Suggestions

If you have the time, I recommend serving these vegetarian fajitas taco bar style. I love having a variety of toppings that everyone can play around with. These fajitas pair well with my vegan sour cream, especially if you have added extra jalapeno and pineapple pico de gallo to elevate the sweetness and add a slight tang. 

My kids love an extra messy fajita, and really enjoy coating them in sauces and toppings. The last time I made this recipe, there was not a clean hand in sight! I served them with my smoky red pepper crema, which intensified the flavors, and a spoonful of my Chipotle corn salsa for a bit more sweetness. We will definitely be making this combination again.

🧊 Storing And ♨️ Reheating

Refrigeration: I store the fajita filling and tortillas separately in airtight containers in the refrigerator for up to  3 days. 

Freezing: Filling can be frozen in a freezer-safe container for up to 2 months. I do not freeze assembled fajitas as the tortillas become soggy once thawed.

Reheating: If frozen, thaw in the refrigerator overnight; otherwise, I reheat the filling in a pan over medium heat with a drizzle of olive oil until warm through. 

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