Enjoy a classic mushrooms, peppers, and onions combo in these Easy 25 minute Veggie Fajitas! Serve your flavorful fajita veggies wrapped in flour tortillas along with avocado, tomato, and shredded cheese, for a filling meatless meal.
I’m not sure how I never wrote up a vegetarian fajitas recipe before, because I actually make them all the time! The classic mushrooms, peppers, and onions combo in these Easy 25 minute Veggie Fajitas serves as your basic fajitas backbone, but you can choose to add in more veggies or mix things up to match your own tastes. (Quick sauteed spinach for instance, is always a nice addition.)
Fresh, delicious, and veggie packed — yum. I especially enjoy these veggie fajitas when bell peppers are in season and particularly flavorful. Plus: Just 25 minutes cook time on the stove top seems ideal on a warm summer’s evening, don’t you think?!
Looking for more vegetarian recipe ideas? Take a few minutes to browse through the Meatless Monday category for additional dinner options — or, check out fifteen favorite meatless meals to jump start your vegetarian cooking.
Easy 25 minute Veggie Fajitas
Ingredients
– for the veggies
1 Tbsp olive oil
2 sweet bell peppers, sliced into thin strips
2 small onions, sliced into half moons
8 oz mushrooms, sliced
1/2-1 small jalapeño pepper, diced (see Note)
2 tsp minced garlic (about four cloves)
1 tsp chili powder
1 tsp cumin
1/2 tsp smoked paprika
Sea salt, to taste
Lime juice, to taste
– for serving
12 medium flour tortillas
2 avocados, sliced
2 small Roma tomatoes, chopped
Shredded cheddar or cheddar-jack, to taste
Directions
Cut up your onion and peppers.
Heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering. Add the onion and cook for 2 minutes, stirring occasionally.
Add the peppers and continue to cook over medium-high heat for another five minutes, stirring occasionally.
While peppers are sauteing, slice your mushrooms and mince the garlic.
Stir the mushrooms, garlic, and spices into the skillet and continue to cook over medium-high heat for another 7-8 minutes, or until mushrooms have browned and softened. Stir occasionally.
While the mushrooms are cooking, slice the avocados, chop the tomatoes, and warm the tortillas.
Squeeze in lime juice to taste. Add a little more sea salt, if desired.
Serve the finished fajita veggies wrapped in flour tortillas with tomato, avocado, & cheese. You can add on other favorite fajita toppings, if desired — pico de gallo, shredded lettuce, salsa, chopped green onion, sour cream, whatever strikes your fajita fancy.
(Mine are pictured with chopped instead of sliced avocado to stretch it further because I only had one left. I also threw on a little chopped green onion.)
Note: If you don’t have jalapeño on hand, substitute a bit of cayenne; if you’re sensitive to heat, cut down on the jalapeño and/or remove the seeds. Be sure to run your oven fan while cooking up hot peppers, and open a window if possible. You can double the mushrooms and/or add another bell pepper if you want extra veggies, too!
How easy is that?
You can change up the proportions or add in more vegetables, depending on what you have on hand and how full you want your fajita tortillas to be. Later in the summer when I have fresh peppers from my garden, I’ll often add in poblanos — or, even slice up some sweet banana peppers. I’ll double the mushrooms when we’re feeling hungrier; I’ll add in sauteed spinach when I have a bag that needs using up. Make this base recipe your own, and enjoy.
Easy 25 minute Veggie Fajitas, printable recipe
Easy 25 minute Veggie Fajitas
Equipment
Ingredients
– for the fajita veggies
- 1 Tbsp olive oil
- 2 sweet bell peppers sliced into thin strips
- 2 small onions sliced into half moons
- 8 oz mushrooms sliced
- 1/2-1 small jalapeño pepper diced (see Note)
- 2 tsp minced garlic about four cloves
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Sea salt to taste
- Lime juice to taste
– for serving
- 12 medium flour tortillas
- 2 avocados sliced
- 2 small Roma tomatoes chopped
- Shredded cheddar or cheddar-jack to taste
Instructions
- Cut up your onion and peppers.
- Heat olive oil in a 12″ cast iron skillet over medium-high heat until shimmering. Add the onion and cook for 2 minutes, stirring occasionally.
- Add the peppers and continue to cook over medium-high heat for another five minutes, stirring occasionally.
- While peppers are sauteing, slice your mushrooms and mince the garlic.
- Stir the mushrooms, garlic, and spices into the skillet and continue to cook over medium-high heat for another 7-8 minutes, or until mushrooms have browned and softened. Stir occasionally.
- While the mushrooms are cooking, slice the avocados, chop the tomatoes, and warm the tortillas.
- Squeeze in lime juice to taste. Add a little more sea salt, if desired.
- Serve the finished fajita veggies wrapped in flour tortillas with tomato, avocado, & cheese. You can add on other favorite fajita toppings, if desired — pico de gallo, shredded lettuce, salsa, chopped green onion, sour cream, whatever strikes your fajita fancy.
- (Mine are pictured with chopped instead of sliced avocado to stretch it further because I only had one left. I also threw on a little chopped green onion.)
Notes
Recipes in the real world
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!
