The best ever vegan fajitas. Sautéed veggies plus salsa, guacamole and vegan sour cream in tortillas is always a crowd-pleasing plant based dinner!
These vegan fajitas are the perfect crowd-pleasing easy dinner. They are so hearty and tasty that even meat-eaters forget there’s no meat involved.
Delicious sautéed veggies plus guacamole, vegan sour cream and salsa in a tortilla, well, it just doesn’t get much better than that.
And they are really so easy to make. The main component to these veggie fajitas is the sautéed veggies. We decided to go with a delicious combo of zucchini, carrots, mushrooms, green bell peppers and black beans sautéed with onion and garlic in olive oil and spices.
Whip up a batch of pico de gallo salsa, guacamole and vegan sour cream and you’re ready to go. Or save time and use store-bought options instead. The entire meal takes around 35 minutes to prepare and you have enough to make 8 veggie fajitas.
And when I say ‘enough’ I mean plenty. So that you’re cramming in too much to each tortilla (as you do) and it all wants to go spilling out, so you’re scooping it up from your plate to add it back in. You know, that’s where half the fun of fajitas comes in!
It’s ideal to just take the whole sizzling pan of sautéed veggies straight to the table (lay it on a wooden board), and then lay out all the toppings and your tortillas and everyone can just help themselves.
And if you love these vegan fajitas you’ll also love our jackfruit tacos so try those too.
Ingredients For These Veggie Fajitas:
Ingredient Notes
- Black beans – we used one 15-ounce (425g) can of black beans (drained) in this recipe. If you want to use cooked black beans (not canned) then the amount to use would be 1 ½ cups.
- Cremini mushrooms – also called baby bellas or portobellini are super flavorful and ideal for this recipe. However, you could switch this for white button mushrooms or portobello mushrooms.
- Green bell pepper – or whatever color peppers you have on hand.
- Avocado and lime juice – is to make our super fast and simple guacamole.
- Tortillas – we used soft flour tortillas but you can use corn tortillas for a gluten free option.
- Cayenne pepper – amps up the flavor without making it too spicy, but feel free to omit this if you’re not a fan.
Optional Toppings:
- Pico de gallo. Our pico de gallo salsa recipe is made with tomato, onion, cilantro, crushed garlic, lime juice, olive oil, sea salt and ground black pepper. It adds so much delicious freshness and flavor, however it’s entirely optional.
- Vegan sour cream. Our vegan sour cream is made with raw cashews, water, lemon juice, apple cider vinegar and nutritional yeast. It’s crazy delicious and divine spooned onto these fajitas. But feel free to save time and use a store-bought option as well.
How To Make Vegan Fajitas
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Sautéed Veggies:
- Add olive oil and chopped onion to a pan and sauté until the onions are softened.
- Add crushed garlic and sauté for a minute until fragrant.
- Add black beans, cumin, cayenne pepper and paprika and sauté for a minute.
- Add all the chopped veggies and sauté until the veggies are tender and cooked but still firm.
- Add salt and pepper to taste.
Serving:
Warm up your tortillas according to your preferred method. They can be heated in a frying pan, or covered with foil and baked in the oven at 350°F (180°C) for 15 minutes until heated through. We also love heating them up in our panini press.
Make your guacamole and other preferred toppings.
When the veggies are finished sautéeing, take the veggies to the table along with your choice of toppings so that the fajitas can be assembled according to everyone’s taste. And enjoy.
Chef’s Tips
Mix and match your veggies. If you’re missing a particular veggie, don’t worry about it, or if you have some other veggies in your fridge you want to add in, go for it! Cauliflower and broccoli florets, portobello mushrooms and asparagus would all be great in this.
Keep it simple. If you’re short on time, just sauté your veggies and serve them in tortillas with sliced avocado, fresh chopped cilantro and lime wedges. You don’t have to do all the toppings (you don’t even have to mash your avocado), the basic version is divine too! Or buy some of the toppings (like vegan sour cream) ready made.
Want to add extra protein? If you want to add extra protein to these veggie fajitas, then some vegan taco meat would also be delicious. Or just add some sliced vegan sausage.
Storing Tips
If you have leftover sautéed veggies then store them in a separate sealed container in the fridge for 2-3 days.
Other leftover topping ingredients should be stored in separate sealed containers in the fridge: guacamole (1-2 days), vegan sour cream (up to a week) and pico de gallo (2-3 days).
More Vegan Mexican Recipes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Fajitas
Ingredients
For the Sautéed Veggies:
- 2 Tablespoons Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 15 ounce Can Black Beans Drained
- ½ teaspoon Cumin
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Paprika
- 1 cup Zucchini (150g) Sliced into strips
- 1 Medium Carrot Sliced into strips
- 2 ½ cups Cremini Mushrooms (240g) Sliced
- 1 Medium Green Bell Pepper Sliced into strips
- Sea Salt and Black Pepper To Taste
For the Guacamole:
- 2 Medium Avocados
- 1 Tablespoon Lime Juice Freshly Squeezed
- Sea Salt and Black Pepper To Taste
For the Tortillas:
- 8 Tortillas Wheat or Corn
For Serving:
- 1 Recipe Pico De Gallo Salsa
- 1 Recipe Vegan Sour Cream
- Fresh Cilantro Chopped
- Lime Wedges
Instructions
Sautéed Veggies:
- Add olive oil and chopped onion to a pan and sauté until the onions are softened.
- Add crushed garlic and sauté for a minute until fragrant.
- Add black beans, cumin, cayenne pepper and paprika and sauté for a minute.
- Add all the chopped veggies and sauté until the veggies are tender and cooked but still firm.
- Add salt and pepper to taste.
Guacamole:
- Mash the avocados and add in the lime juice and salt and black pepper to taste.
Serving:
- Warm up your tortillas according to your preferred method. They can be heated in a frying pan, or covered with foil and baked in the oven at 350°F (180°C) for 15 minutes until heated through. We also love heating them up in our panini press.
- Take your sautéed veggies, guacamole and other preferred toppings to the table so that the fajitas can be assembled to everyone's taste. Serve with lime wedges and fresh chopped cilantro.
Notes
- Black beans – we used one 15-ounce (425g) can of black beans (drained) in this recipe. If you want to use cooked black beans (not canned) then the amount to use would be 1 ½ cups.
- Cayenne pepper – amps up the flavor without making it too spicy, but feel free to omit this if you’re not a fan.
- Cremini mushrooms – also called baby bellas or portobellini are super flavorful and ideal for this recipe. However, you could switch this for white button mushrooms or portobello mushrooms.
- Green bell pepper – or switch with whatever color peppers you have on hand.
- Tortillas – we used soft flour tortillas but you can use corn tortillas for a gluten free option. Check the package directions for your tortillas for heating instructions, they can differ from brand to brand. Over-heating them can cause them to become brittle and breakable
- Pico de gallo. Our pico de gallo salsa recipe is made with tomato, onion, cilantro, crushed garlic, lime juice, olive oil, sea salt and ground black pepper. It adds so much delicious freshness and flavor, however it’s entirely optional.
- Vegan sour cream. Our vegan sour cream recipe is made with raw cashews, water, lemon juice, apple cider vinegar and nutritional yeast. It’s crazy delicious and divine spooned onto these fajitas. But feel free to save time and use a store-bought option as well.
- Mix and match your veggies. If you’re missing a particular veggie, don’t worry about it, or if you have some other veggies in your fridge you want to add in, go for it! Cauliflower and broccoli florets, portobello mushrooms and asparagus would all be great in this.
- Storing. If you have leftover sautéed veggies then store them in a separate sealed container in the fridge for 2-3 days. Other leftover topping ingredients should be stored in separate sealed containers in the fridge: guacamole (1-2 days), vegan sour cream (up to a week) and pico de gallo (2-3 days).
- Nutritional information excludes vegan sour cream and pico de gallo.
Made this yesterday, they were absolutely divine. Even the carnivores in the family went back for seconds! I’ve always struggled with how to fill fajitas without using loads of chicken, this recipe is a godsend.
Awesome! Thanks so much Claire!
I made the fajitas in this recipe with quite a few alterations. I eliminated the cayenne (we can’t eat spicy), substituted eggplant for the carrot, and I served the beans on the side. These veggie fajitas were likely the best fajitas we have ever eaten and far more satisfying than the heavy, fatty, meat laden version! I was so happy to find this recipe and thought it looked very tasty. I started with this as my base and worked from there to suite our dietary restrictions. It was so easy and so yummy.
Awesome! So happy to hear you enjoyed it, thanks for the great review. 🙂
I just had to laugh at your margarita comment. When I turned 19, we went out to a pub, and my sister suggested I order one for my first drink. At that point all I had was wine and champagne and I didn’t know what to expect. OMG it was awful I totally feel you on disliking them! But they definitely do pair so well with Mexican food, so what to do? Can’t wait to try these!
Hahaha, so you understand exactly! 🙂
Delicious and easy. Perfect summer meal!
Awesome! Thanks so much Neil. 🙂
Fantastic!! 🙂
Everyone including the non-vegans loved this! The sour cream is amazing and was quickly gobbled up. I added Gardein’s Meatless Chick’n Strips, which I cooked first in my pan and then set aside, to the tortillas first and then loaded up the veggies on top. Definitely a “do-again”!
Awesome! That sounds totally divine! Thanks for the great review. 🙂
Wow! Scrumptious vegan and gluten free meal.