Vegetable Fajitas (Quick and Easy!) {Quick, easy, and packed with veggies! }

I’ve always loved a good fajita night, and lately, these vegetarian fajitas have become a staple for me when I’m craving something colorful, fun, and totally satisfying.

Everything bakes on one pan, so while the veggies are getting golden and sweet in the oven, I can heat the tortillas, lay out the toppings and let everyone make their own. My kids love topping their tortillas with cheese and salsa!

They’re naturally vegetarian, easy to make vegan, and affordable because beans add a lot of protein without the need for meat. Stuff them into warm tortillas or toss them in a bowl with rice and avocado for an easy dinner perfect for any weeknight!

before starting

Before you get started, here are some helpful tips you need to know so your recipes come out perfect every time.

• Chop vegetables evenly: Cut everything into similarly sized pieces so the veggies roast at the same rate and develop nice caramelized edges.
• Choose the right tortilla: Flour tortillas are traditional, but corn, almond flour, or low-carb tortillas all work well. Heat it before filling to keep it soft and pliable.
• Good fajita seasonings to use: Homemade fajita seasoning tastes the most delicious, but a clean store-bought seasoning mix will work too.
• Add protein: If you want to increase the protein content of your fajitas, add black beans, pinto beans, chickpeas, or tofu (like these tofu fajitas).

How to Make Veggie Tacos

Here’s a simple overview of how everything fits together.

1. Prepare vegetables

Cut vegetables into similar-sized slices so they brown evenly instead of steaming.

2. Season everything

Toss the vegetables with olive oil, fajita seasoning, and lime juice to coat each slice with delicious flavor.

3. Bake until caramelized

Spread the seasoned vegetables in a single layer on a large skillet. Grill until lightly browned around the edges for best flavor.

4. Warm tortillas

Warm the tortillas on a griddle or directly over a gas flame so they become soft and pliable for filling.

5. Serve with toppings

Fill the grilled fajitas into warm tortillas and top with your favorite toppings.

Recipe Tips and Tricks

Here are the best tips and swaps to make this recipe come out perfect every time:

• Add more vegetables: Mushrooms, cauliflower, broccoli, sweet potatoes, butternut squash or green beans all roast beautifully.
• Choose the right onion: Use any color onion you like, including yellow, red or white onions. Typically, we like to use sweeter onions like red or Vidalia onions.
• Exchange beans: If pinto beans aren’t your thing, black beans or chickpeas are great options.
• Enhance flavor: Add a little extra lime or lemon juice or sprinkle with cilantro for brightness before serving.
• Hit the heat: Add jalapeño flakes, chili powder, crushed red pepper flakes, or a dash of hot sauce to the finished burrito.
• Try different toppings: Fresh cheese, guacamole, pico de gallo, pickled onions or shredded lettuce all work well. Fajitas are usually served with pico de gallo, but they’re also delicious with salsa verde, ranch dressing, or chipotle sauce!

Service concept

Here are some easy and delicious ways to serve these vegetarian fajitas.

• Classic fajitas: Warm corn tortillas filled with veggies, salsa, cheese and cilantro.
• Fajita Bowl: Serve the roasted vegetables with rice, quinoa or cauliflower rice with lettuce, avocado and salsa.
• Fajita Tacos: Layer the remaining vegetables with the cheese and cook until melted and crisp.
• Breakfast Fajitas: Saute leftover veggies with eggs and add avocado for a quick breakfast.

How to store and reheat

• refrigerator: Store cooled vegetables in an airtight container for up to 4 days.
• refrigerator: Freeze roasted vegetables for up to 2 months. Thaw before reheating for best texture.
• Reheat: Heat a little oil in a frying pan to rejuvenate the caramelized edges.
• Leftovers: These roasted vegetables can be used for so many different things. Remove the remaining veggies from the burrito and use them for:
  • Tortillas: Did someone say grilled vegetable tacos?
  • Tacos and Burritos: Roasted vegetables also make a great addition to any taco or burrito—with or without meat.
  • egg: Scramble leftover veggies into eggs for a delicious Mexican breakfast, similar to Chipotle.