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 made these veggie skillet fajitas on a busy weeknight when we were craving something hearty but light. They became a favorite for their bold flavors and how simple they are to whip up, even if you're short on time.
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
- Heat oil:
- 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.
- Add seasonings:
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the vegetables. Stir well to coat evenly.
- Finish cooking:
- 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 the tortillas in a dry pan or microwave.
- Assemble fajitas:
- Spoon the cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Save My family always looks forward to fajita night. We gather around the table, adding our favorite toppings and squeezing fresh lime over each wrap. It's a meal that brings everyone together and encourages creativity with every bite.
Serving Suggestions
Serve these skillet fajitas with a side of Mexican rice, refried beans, or a bright green salad for a complete, satisfying meal.
Ingredient Swaps
Feel free to swap in seasonal vegetables such as squash, carrots, or broccoli florets. You can also add sliced jalapeños for some heat.
Allergen Information
This dish contains wheat if using flour tortillas and dairy if choosing cheese or sour cream. Opt for corn tortillas and plant-based toppings to make it gluten-free or vegan.
Save Enjoy your veggie skillet fajitas hot from the pan, with lots of fresh toppings and plenty of lime. You'll love how quick and customizable this meal is for any night of the week.
Recipe FAQ
- → Can I substitute other vegetables?
Yes, seasonal veggies like squash, carrots, or broccoli florets work well and add delightful variety.
- → How can I add more protein?
Add drained black beans or pinto beans during the last few minutes of cooking for a protein boost.
- → What type of tortillas is best to use?
Both flour and corn tortillas heat nicely; use corn for gluten-free options.
- → Can this dish be made vegan?
Absolutely, simply omit cheese and sour cream or use plant-based alternatives to keep it vegan-friendly.
- → How do I make the vegetables tender but still vibrant?
Sauté the vegetables over medium-high heat stirring occasionally until they soften and begin to caramelize, preserving bright colors and texture.
- → What spices give this dish its flavor?
A combination of chili powder, ground cumin, smoked paprika, garlic powder, oregano, salt, and black pepper creates the signature Tex-Mex taste.