Save 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 whipped these veggie skillet fajitas up on a hectic weeknight when we craved something hearty yet healthy. The rainbow of flavors quickly became a family favorite, and now we often toss in whatever veggies we have on hand for a simple, satisfying dinner.
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
- Prep 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.
- Season:
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over vegetables. Stir well to coat evenly.
- Finish vegetables:
- 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 tortillas in a dry pan or microwave.
- Assemble fajitas:
- Spoon cooked vegetables into tortillas and top with avocado, cilantro, salsa, cheese, and sour cream if desired.
- Serve:
- Serve immediately with lime wedges.
Save My kids love piling their own tortillas with these sizzling veggies, adding their favorite toppings and inventing their own Tex-Mex masterpieces each time.
Serving Suggestions
Pair these fajitas with a side of Mexican rice or a fresh green salad for a complete dinner.
Storage & Reheating
Store leftover veggies in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
Flavor Variations
For a spicy kick, add sliced jalapeños, or swap in seasonal veggies like squash or broccoli for a fun twist.
Save Ready in minutes, these veggie skillet fajitas are a bright, delicious answer to busy weeknights. Let everyone assemble their own for fun and flavor.
Recipe Questions & Answers
- → What vegetables work best in this skillet?
Bell peppers, zucchini, red onion, and mushrooms create a vibrant and flavorful base. Seasonal vegetables like squash or broccoli can be added for variety.
- → How can I make this dish spicier?
Add sliced jalapeños while cooking or use a spicier chili powder for a kick of heat that complements the smoky spices.
- → Can I add protein to this vegetable dish?
Yes, black beans or pinto beans stirred in near the end of cooking boost the protein content without overpowering the flavors.
- → What are good serving suggestions?
Serve the sautéed vegetables in warmed corn or flour tortillas with toppings like avocado, cilantro, salsa, and cheese or dairy-free alternatives for added richness.
- → How do I keep this dish gluten- and dairy-free?
Use corn tortillas instead of flour and omit cheese or sour cream, or substitute with vegan alternatives to suit dietary preferences.