These vegetarian fajitas are an easy dinner packed with good-for-you veggies! Peppers, zucchini, mushrooms and onions cooked together with black beans are perfect served with tortillas or as healthy lettuce wraps.
Ready to make taco night vegetarian fajitas night? Believe me, when you try this easy veggie fajita recipe you won’t miss the traditional ones. It has all of the same delicious flavors from peppers and onions but substitutes meaty mushrooms and delicious black beans for the meat. It’s filling, healthy, and so easy to make.
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You Won’t Miss the Meat in these Vegetarian Fajitas
We love our chicken and beef around here, but I try to make a few vegetarian dinners a couple times a week and this vegetarian fajitas recipe with beans is always a favorite.
- It’s simple to make in one skillet
- It’s loaded with flavor
- You can easily make some swaps to make it your own
- It’s a great make-ahead dinner for busy nights
- Plus, you can serve it several ways!
There are so many reasons to give it a try! This is definitely one of our favorite vegetarian recipes – you’re going to want to get it on your meal plan soon, I think!
- Sliced bell peppers – choose your favorite color or do a mix
- Diced or sliced yellow onion – or swap it for red onion if you like it better
- Sliced mushrooms – anything goes here! Use your favorite kind.
- Minced garlic
- Vegetable oil
- Fajita seasoning mix
- Finely chopped jalapeno
- Chopped zucchini
- Canned black beans
- Tortillas – corn of flour, it’s your choice!
This is the Best Vegetarian Fajita Recipe
Cook the peppers, onions and jalapeno with the oil in a large skillet over medium heat. Cook them for four to six minutes or until they start soften.
Add the garlic and mushrooms and cook the with the other veggies for four to six minutes. Be sure to stir often so everything cooks evenly.
Add the zucchini, black beans and fajita seasoning and stir to combine everything together. Cook it until the zucchini and beans are warmed through and then remove the skillet from the heat.
Warm up your tortillas. If you have a gas stove, you can place them (one at a time) directly on the flame to warm and char them lightly. It only takes about 25 seconds to warm them up this way.
If you don’t have a gas stove, wrap a few in a paper towel and warm them in the microwave for 20 to 30 seconds. Or, you can warm them in the oven while you make the tortillas.
Don’t Forget the Toppings!
We love all of the toppings for our fajitas – here are some ideas you might like to try:
- Serve shredded lettuce, chopped tomatoes, and sliced avocados on the side
- We love a dollop of guacamole and sour cream, too!
- Pick your favorite salsa to spoon over the top or add your favorite hot sauce if you like some heat
- A squeeze of fresh lime juice and a sprinkle of chopped cilantro is always nice, too!
More Recipe Tips and Serving Suggestions
Sometimes I switch things up and serve them up without tortillas. You can toss the fajitas with lettuce to make a fajita salad – add your favorite southwest-style dressing to finish it off.
If you want to keep things low-carb wrap the veggie filling in lettuce wraps instead of tortillas.
Or, pile all of that veggie goodness over rice for vegetarian fajitas bowls.
You can easily make this dish ahead – it will keep well in the refrigerator for up to three days. It’s great for meal prep when you want some easy lunches and dinners on hand.
These veggie fajitas are fresh, light and perfect for a meatless dinner – I know you’re going to love it!
Other Dinners You’ll Enjoy
Vegetarian Fajitas Recipe
- 6 Flour or corn tortillas
- 2 Bell Peppers any color, sliced
- 1 yellow onion sliced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 packet of fajita seasoning mix
- 1/2 jalapeno finely chopped
- 1 medium zucchini chopped into bite sized pieces
- 1 15 ounce can black beans drained and rinsed
- Heat oil in a large skillet on medium heat. Add peppers, onions and jalapeno. Cook 4-6 minutes or until peppers and onions have started to soften. Stir often.
- Add garlic and mushrooms and cook another 4-6 minutes stirring often.
- Add in zucchini, black beans and fajita season and stir well. Let beans and zucchini heat up and then remove from stove top. Heat tortillas. On a gas stove heat for about 25 seconds on each side directly over the burner on medium heat. In the oven, wrap tortillas in aluminum foil and heat at 350° for 15-20 minutes. Then serve.
- Mix in your favorite toppings. You can use avocado or guacamole, Hot sauce, salsa, sour cream, cilantro or anything you like. You can create your own flavor profile.
- For a healthier meal exclude the tortilla and add in lettuce and other veggies.
These Vegetarian Fajitas are an easy dinner packed with good-for-you veggies! Peppers, zucchini, mushrooms and onions cooked together with black beans are perfect served with tortillas or as healthy lettuce wraps.