Go Back
Fully loaded vegan fajitas on a gray plate.
Print Recipe
5 from 10 votes

Vegan Fajitas

The best ever vegan fajitas. Sautéed veggies plus salsa, guacamole and vegan sour cream in a tortilla is always a crowd-pleasing dinner! 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican-Inspired
Diet: Vegan
Servings: 8
Calories: 272kcal

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:

For Serving:

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

  1. 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.
  2. Cayenne pepper - amps up the flavor without making it too spicy, but feel free to omit this if you're not a fan.
  3. 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.
  4. Green bell pepper - or switch with whatever color peppers you have on hand.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. Nutritional information excludes vegan sour cream and pico de gallo. 

Nutrition

Serving: 1Fajita | Calories: 272kcal | Carbohydrates: 32g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 438mg | Potassium: 665mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1474IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 3mg