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 make these veggie skillet fajitas on busy weeknights when I crave something flavorful but fast. Everyone loves building their own fajita with their choice of toppings and fresh warm tortillas.
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
- Cumin: 1 teaspoon ground
- Smoked paprika: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Dried oregano: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Tortillas: 8 small flour or corn warmed
- Avocado: 1 sliced optional
- Cilantro: 1/2 cup fresh chopped optional
- Salsa or pico de gallo: 1/2 cup
- Shredded cheese or vegan cheese: 1/2 cup optional
- Sour cream or plant-based alternative: 1/2 cup optional
- Lime: 1 cut into wedges
Instructions
- Prep the skillet:
- In a large skillet over medium-high heat add olive oil.
- Sauté vegetables:
- Add all sliced vegetables to the skillet. Sauté for 5 to 7 minutes stirring occasionally until softened and beginning to caramelize.
- Add seasonings:
- Sprinkle chili powder cumin smoked paprika garlic powder oregano salt and black pepper over the vegetables. Stir well to coat evenly.
- Cook until tender:
- Continue cooking for another 3 to 5 minutes until vegetables are tender but still vibrant.
- Adjust and warm tortillas:
- Taste and adjust seasoning as needed. Warm tortillas in a dry pan or microwave.
- Assemble fajitas:
- Spoon cooked vegetables into tortillas. Top with avocado cilantro salsa cheese and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Save Whenever we make these everyone joins in at the table piling veggies into tortillas and adding their favorite salsa. It always brings a burst of color and fun to family dinners.
Serving Suggestions
Pair veggie skillet fajitas with a side of Mexican rice beans or a crisp green salad for a balanced meal.
Make Ahead Tips
Sliced vegetables and spice mix can be prepped ahead and stored in the refrigerator for up to one day to make dinner even quicker.
Ingredient Swaps
Swap in seasonal vegetables like squash carrots or broccoli florets for added variety or toss in black beans for extra protein.
Save Enjoy these sizzling fajitas with plenty of fresh lime and your favorite toppings. They are as inviting as they are delicious.
Recipe Guide
- → Can I use other vegetables in this skillet?
Yes, seasonal veggies like squash, carrots, or broccoli florets can be substituted or added for variety and extra nutrition.
- → How can I add protein to this dish?
Add drained black beans or pinto beans during the last few minutes of cooking to boost protein content while keeping it plant-based.
- → What tortillas work best for this meal?
Both flour and corn tortillas can be used. For gluten-free options, choose corn tortillas and warm them before serving.
- → How do I achieve a smoky flavor in the vegetables?
Using smoked paprika along with other spices like cumin and chili powder enhances the smokiness of the sautéed vegetables.
- → Can I make this dish vegan and dairy-free?
Omit cheese and sour cream or replace them with plant-based alternatives to keep the dish vegan and dairy-free.
- → What tools are recommended for preparing this meal?
A large skillet, chef’s knife, cutting board, measuring spoons, and a wooden spoon or spatula ensure efficient and easy cooking.