The best ever vegan fajitas. Sautéed veggies plus salsa, guacamole and vegan sour cream in tortillas is always a crowd-pleasing plant based dinner! 

Fully loaded vegan fajitas on a gray plate.

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:

Ingredients for vegan 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:

Toppings for vegan fajitas
  • 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.
Fully loaded vegan fajitas on a gray plate.

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.
Two photo collage showing chopped onions and oil added to pan and sautéed.
  • Add crushed garlic and sauté for a minute until fragrant.
Crushed garlic added to pan and sautéed.
  • Add black beans, cumin, cayenne pepper and paprika and sauté for a minute.
Black beans and spices added to pan and sautéed.
  • Add all the chopped veggies and sauté until the veggies are tender and cooked but still firm.
Chopped veggies added to pan and sautéed.
  • Add salt and pepper to taste.
Sautéed veggies in a pan.

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.

An open faced vegan fajita with sautéed veggies, pico de gallo, guacamole and vegan sour cream in a tortilla.

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.

Fully loaded vegan fajitas on a gray plate.

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).

Fully loaded vegan fajitas on a gray plate.

More Vegan Mexican Recipes

  1. Vegan Tacos
  2. Vegan Nachos
  3. Vegan Burrito
  4. Vegan Quesadilla
  5. Vegan Queso
  6. Vegan Enchiladas

Did you make this recipe? Be sure to leave a comment and rating below!

Fully loaded veggie fajitas on a gray plate.

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! 

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Course: Main Course

Cuisine: Mexican-Inspired

Diet: Vegan

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8

Calories: 272kcal

Ingredients

For the Sautéed Veggies:

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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.

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

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan




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