Save to Pinterest Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
I first made these veggie skillet fajitas on a hectic weeknight when everyone was craving something fresh and flavorful. They've become a regular request because the colors and tastes brighten up any dinner table.
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 skillet:
- In a large skillet over medium-high heat, add olive oil.
- Cook vegetables:
- Add all sliced vegetables to the skillet. Sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add spices:
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the vegetables. Stir well to coat evenly.
- Finish cooking:
- 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 to Pinterest My family loves gathering around the sizzling skillet to build their own fajitas. The fun of choosing toppings makes these a hit, and everyone always goes back for seconds.
Serving Suggestions
Pair veggie fajitas with Mexican rice, refried beans, or a crisp green salad for a satisfying and complete meal.
Customization Options
Try adding black beans, chickpeas, or swap in favorite seasonal vegetables like squash or carrots for extra flavor and nutrition.
Nutrition Info
Each serving (without optional toppings) contains approximately 210 calories, 7g fat, 33g carbohydrates, and 5g protein.
Save to Pinterest Enjoy these veggie skillet fajitas hot from the pan for the best taste and texture. They're sure to be a new favorite on your weeknight menu.
Common Recipe Questions
- → What vegetables work best in this skillet?
Bell peppers, red onions, zucchini, and mushrooms provide vibrant color and texture, but you can swap in squash, carrots, or broccoli florets seasonally.
- → How can I add protein to this dish?
Adding drained black beans or pinto beans during the last few minutes of cooking provides extra protein without altering the flavor.
- → What spices enhance the flavor of these fajitas?
Chili powder, cumin, smoked paprika, garlic powder, and oregano combine to create a warm, smoky, and slightly spicy profile.
- → Can this dish be made gluten-free?
Yes, use corn tortillas instead of flour to keep the dish gluten-free and safe for those with sensitivities.
- → What are some suitable toppings to add?
Avocado slices, fresh cilantro, salsa or pico de gallo, shredded cheese or vegan alternatives, and lime wedges complement the vegetables wonderfully.
- → How do I keep the vegetables vibrant but tender?
Sauté the sliced vegetables over medium-high heat for a total of about 10-12 minutes, stirring occasionally to caramelize while maintaining their bright colors and slight crunch.