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Katie's Cucina » Recipes » Mexican

Vegetarian Fajitas

Published: Mar 5, 2021 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Tacos on a plate with salsa in the background with text on image for Pinterest.
Two photos splite by text; top of a salsa jar with fajitas, bottom of fajitas on a plate.
Top view of two fajitas on a plate with salsa and lime on the side and text on image for Pinterest.
Top view of fajitas on a plate, in a skillet, salsa, beans, limes, and tortillas with text on image.
Top view of a skillet with peppers, onions, and mushrooms.
Two photos splite by text; top of tacos on a plate, bottom of a jar of salsa with fajitas around it.

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #spiceupspringtime #CheckOutOurBackside #GreenMountainGringo

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Vegetarian Fajitas are my go-to dinner recipe when I’m in a time crunch and need dinner on the table as quickly as possible. These fajitas are packed full of vegetables, beans, and  Green Mountain Gringo®​ Mild Salsa, and happen to be one of my favorite plant based dinners for a busy night.

Two Vegetarian Fajitas with glass jar of salsa and skilelt in background.

I grew up basically a vegetarian from an early age. When I married my husband almost 13 years ago, I had to learn how to cook meat, and since then have enjoyed living a Flexitarian lifestyle. My husband has also learned to enjoy plant-based meals. It’s all about compromise right? With the weather getting warmer, I’m all about dining al fresco on the pool deck. I partnered with my friends at Green Mountain Gringo® to share with you my go-to Vegetarian Fajitas recipe. This recipe is perfect for year round, but specifically when the weather gets warmer and you’re looking for a quick, healthy, and delicious meal. I love Green Mountain Gringo® products because they have the health conscious in mind. They are committed to providing delicious products that have a clean label and taste great. 

Vegetarian Fajitas Table of contents

  • Ingredients
  • How to make Vegetarian Fajitas
  • Vegetarian Fajitas with Beans FAQs
  • Tips & Tricks for Veggie Fajitas
  • Mexican Side Dish Recipes
    • Love fajitas? Try these other fajita recipes.

Ingredients

Ingredients on counter: tortillas, salsa, peppers, onions, mushrooms, fajita seasoning, cheese, spinach, black beans.
  • Green Mountain Gringo® Mild Salsa – I love this brand because they use high quality ingredients and have a clean label (check it out for yourself!). Check out the Green Mountain Gringo® Store Locator to see where you can purchase it. I like to add the salsa towards the end of the cooking process into my fajitas. It adds an additional layer of flavor to the fajitas.
  • Bell Peppers – I like to use a mix of red, orange, and yellow bell peppers. I don’t prefer the taste of green bell peppers, but if you like them, then feel free to use them, too.
  • Onions – I prefer to use red onions for fajitas since they tend to be a little sweeter.
  • Mushrooms – For this plant-based recipe I have found that I prefer the meatiness of Portobello mushrooms best.
  • Fajita Seasoning – I like to use my homemade fajita seasoning, but you can also use a store bought mix for this recipe.
  • Spinach – Whenever I eat plant-based I want to ensure that I am getting the optimal amount of nutrients. I love to throw spinach in to just about everything. To be honest, you don’t really taste it in the fajitas since the main filling is bursting with flavor.
  • Avocado – I like to add a few slices of avocado to my fajitas to bulk them up and add in good fats.
  • Tortillas – You can use either flour or corn tortillas for this recipe.

How to make Vegetarian Fajitas

Two photos of a skillet with mushrooms, onions, and bell peppers.

These fajitas cook very fast, so it’s important you prep all the vegetables first before you start to cook. First, you will slice the onions and bell peppers and set to the side.

Next, heat a large skillet on medium heat. Pour in the grapeseed oil, then place the sliced mushrooms and red onions in the skillet. Sprinkle 1 tablespoon fajita seasoning over the veggies and add ¼ cup of water. Saute for 1 minute.

Then add in the bell peppers. Sprinkle with the remaining 1 tablespoon of fajita seasoning. Cook on medium heat for 5-7 minutes (with the lid on). Mix occasionally.

While the veggies are cooking, heat the re-fried black beans until they are hot. Chop spinach and slice the avocado.

Brown skillet filled with cooked peppers and salsa on top.

Just before the veggies are done add in ¼ cup of Green Mountain Gringo® Mild Salsa to the skillet. Mix well then remove the fajita veggies off the heat.

Glass jar of Green Mountain Gringo Salsa in focus with fajita accompiantments blurred in background.

Begin preparing the fajitas. Lay a flour tortilla out, spread 1 tablespoon of re-fried black beans on to a tortilla. Place a little bit of the chopped spinach followed by fajita veggies, avocado slices, and additional salsa. Then sprinkle on a little bit of cheese. Repeat until all the fajitas are used. Enjoy.

Vegetarian Fajitas with Beans FAQs

Two tacos on a plate with fajita peppers in the background.
Why are my peppers soggy?

If you over cook the peppers they will become soggy. I have found that 5 minutes give just the perfect crunch and yet still cooked through.

What can I use instead of peppers in fajitas?

If you don’t have bell peppers on hand or simply do not like the taste of them, you can use zucchini or additional mushrooms in this recipe. If using zucchini make thicker julienne style strips or zucchini ribbons. Don’t skimp on the fajita seasoning!

How do you cut onions and peppers for fajitas?

Whenever I make fajita’s I like to cut thin slices of onion and bell peppers. This is also known as a julienne cut.

How many people will this recipe feed?

This recipe will feed 4 hungry adults give or take. This recipe feeds our family of 4 (2 adults and 2 children) and still yields us leftovers for the next day.

Tips & Tricks for Veggie Fajitas

Green Mountain Gringo Salsa with fajita peppers and tacos around it.

Here are a few of my favorite tips and tricks I’ve found helpful when making veggie fajitas.

  • Gluten Free – If you are looking to make this recipe gluten free you can use corn tortillas instead of flour tortillas. I have a delicious homemade corn tortilla recipe I love to use for these, too.
    • Ditch the tortilla altogether and make a fajita bowl with either cauliflower rice or Spanish rice.
  • Dairy Free – Omit the cheese to keep the dairy out or substitute with your favorite dairy free cheese.
  • Bell Peppers – For firmer bell peppers, cook for 5 minutes as directed. For softer bell peppers, cook for 8-10 minutes.
  • Spice it up – If you like spicy feel free to slice and sauté a jalapeño with the bell peppers mixture or top freshly sliced jalapeños on the fajitas.
  • Substitute the black beans – If you don’t have re-fried black beans you can use re-fried pinto beans, or whole black beans, pinto beans, or pink beans.
  • Optional Cilantro Sour Cream Sauce – In a high powered blender or food processor blend ¼ cup cilantro, ¼ cup sour cream, 1 tablespoon olive oil, and 2 teaspoons lime juice for 1 minute or until smooth. Drizzle on top of fajitas.

Mexican Side Dish Recipes

Top view of a skillet with peppers and onions.

Here are a few of my favorite plant based side dishes that compliment the Vegetarian Fajitas.

  • Mexican Street Corn Salad
  • Black Bean Corn Tomato Salad
  • Southwestern Quinoa Salad with Mango
  • Slow Cooker Ranchero Beans

Love fajitas? Try these other fajita recipes.

  • Grilled Chicken Fajitas
  • Sheet Pan Citrus Chicken Fajitas
  • Stove Top Chicken Fajitas
  • Grilled Skirt Steak And Shrimp Fajitas

Make sure you check out the Green Mountain Gringo® Store Locator and Website for more inspiration and where to purchase.

If you make this veggie fajitas recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Two tacos on a plate with fajita peppers in the background.

Vegetarian Fajitas

Vegetarian Fajitas are my go-to dinner recipe when I'm in a time crunch and need dinner on the table as quick as possible. These fajitas are packed full of vegetables, beans, and salsa, and happen to be one of my favorite plant based dinners for a busy night.
5 from 1 vote
Print Pin Save Saved! Rate
Course: Main Course
Cuisine: Mexican
Diet: Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 22 minutes minutes
Servings: 4
Calories: 430kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • ½ Red onion thinly sliced
  • 1 Red Bell Pepper sliced
  • 1 Orange Bell Pepper sliced
  • 1 Yellow Bell Pepper sliced
  • 1 tablespoon Grapeseed Oil
  • 6 oz. Sliced Portobella Mushrooms
  • 2 tablespoon Fajita seasoning divided
  • ¼ cup Green Mountain Gringo® Mild Salsa + additional for serving
  • 1 cup Re-fried black beans
  • 8 small flour tortillas
  • ½ cup spinach chopped
  • 1 avocado sliced
  • ½ cup shredded Mexican cheese divided

Instructions

  • Slice the onions and bell peppers and set to the side.
  • Heat a large skillet on medium heat. Pour in 1 tablespoon grapeseed oil, then place the sliced mushrooms and red onions in the skillet. Sprinkle 1 tablespoon fajita seasoning over the veggies and add ¼ cup of water. Saute for 1 minute.
  • Then add in the bell peppers. Sprinkle with the remaining 1 tablespoon of fajita seasoning. Cook on medium heat for 5-7 minutes (with the lid on). Mix occasionally.
  • While the veggies are cooking, heat the re-fried black beans until they are hot. Chop spinach and slice the avocado.
  • Just before the veggies are done add in ¼ cup of Green Mountain Gringo® Mild Salsa to the skillet. Mix well then remove the fajita veggies off the heat.
  • Begin preparing the fajitas. Lay a flour tortilla out, spread 1 tablespoon of re-fried black beans on to a tortilla. Place a little bit of the chopped spinach followed by fajita veggies, avocado slices, and additional salsa. Then sprinkle on a little bit of cheese. Repeat until all the fajitas are used. Enjoy.

Notes

  • Gluten Free – If you are looking to make this recipe gluten free you can use corn tortillas instead of flour tortillas. I have a delicious homemade corn tortilla recipe I love to use for these, too.
    • Ditch the tortilla altogether and make a fajita bowl with either cauliflower rice or Spanish rice.
  • Dairy Free – Omit the cheese to keep the dairy out or substitute with your favorite dairy free cheese.
  • Bell Peppers – For firmer bell peppers, cook for 5 minutes as directed. For softer bell peppers, cook for 8-10 minutes.
  • Spice it up – If you like spicy feel free to slice and saute a jalapeno with the bell peppers mixture or top freshly sliced jalapenos on the fajitas.
  • Substitute the black beans – If you don’t have re-fried black beans you can use re-fried pinto beans, or whole black beans, pinto beans, or pink beans.
  • Optional Cilantro Sour Cream Sauce – In a high powered blender or food processor blend ¼ cup cilantro, ¼ cup sour cream, 1 tablespoon olive oil, and 2 teaspoons lime juice for 1 minute or until smooth. Drizzle on top of fajitas.
  • Calories – Calories are an estimate. Always check with a registered dietician on exact calorie amount.

Nutrition

Serving: 0.5c | Calories: 430kcal | Carbohydrates: 53g | Protein: 14g | Fat: 19g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 903mg | Potassium: 911mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2637IU | Vitamin C: 140mg | Calcium: 197mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Nutmeg Nanny

    October 13, 2013 at 8:04 pm

    Congratulations!! These fajitas look crazy delicious, baby must have good taste 😉

    Reply
    • Katie

      October 15, 2013 at 7:32 am

      Thanks Brandy!

  2. Mimi

    October 12, 2013 at 3:10 pm

    Congratulations!

    Reply
    • Katie

      October 13, 2013 at 6:00 pm

      Thanks!

  3. Kiersten @ Oh My Veggies

    October 12, 2013 at 12:23 pm

    I love veggie fajitas–these would be the perfect weeknight dinner!

    Reply
  4. Angie | Big Bear's Wife

    October 10, 2013 at 10:14 am

    How awesome! I’m kind of glad that the chicken was bad so that you were able to make these! Looks good!

    Reply
    • Katie

      October 13, 2013 at 6:03 pm

      Ha ha me too!

  5. Samantha Hooper

    October 09, 2013 at 2:05 pm

    Where did you get a box of refried black beans? Would a can of refried black beans work?

    Reply
    • Katie

      October 10, 2013 at 7:02 am

      Hi Samantha, I use the Pacific Foods brands boxed refried black beans. If you can find a can version and prefer using that please feel free to use that (or traditional refried beans).

  6. steph@stephsbitebybite

    October 09, 2013 at 9:45 am

    CONGRATULATIONS! OOOOhhhh babies!! yay!! And yay for these fajitas! They sound incredible!

    Reply
    • Katie

      October 10, 2013 at 7:04 am

      Thanks Steph! I’ve been following along with your progress/baby! You are so inspiring… and yes, these fajitas are the bees-knees!

  7. Karen Temmel

    October 09, 2013 at 9:23 am

    These look delicious Katie!

    Reply
    • Katie

      October 10, 2013 at 7:04 am

      Thanks Karen!

  8. David @ Spiced

    October 09, 2013 at 7:31 am

    These look delicious! When I was a kid, I never liked black beans…but now I am pretty much obsessed with them. I’m looking forward to trying these fajitas out sometime soon!

    Reply
    • Katie

      October 10, 2013 at 7:05 am

      David–same here. I did not like ANY beans when I was growing up but then I hit my late teen and it clicked now we eat beans almost daily.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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