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Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies.

Vegetarian fajitas
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Here’s a Tex Mex favorite that no one can turn down…and it’s a great way to infuse loads of veggies without giving it a second thought. Try these Vegetarian Faijtas! These are so full flavored and satisfying, they please everyone around the table: even the meat lovers! This fajita recipe stars our favorite fajita veggies, blackened in the oven and finished on the stove, with pinto beans cooked in a flavorful fajita sauce. It’s so satisfying, you’ll promptly add it to your regular rotation.

How to make vegetarian fajitas: an overview

These vegetarian fajita recipe can come together in about 30 minutes, and the concepts are very simple. There’s a little back and forth between the cooking methods, so here’s a bit more about the why behind the what:

  • Prep the veggies: There’s quite a bit of veggies here, so use your most efficient knife skills! Head to How to Cut a Pepper or How to Cut an Onion if you need to brush up.
  • Broil the veggies (10 minutes): Throw the veggies in a broiler first. This gets them to release their liquid so they’ll all fit in one saute pan, and gets them lightly charred. Why broil instead of baking? You don’t have to wait to preheat your oven, and it’s a quicker broil time.
  • Meanwhile, get the beans started: Make our homemade fajita sauce (more on that below) and throw it in a skillet with the beans.
  • Finish the veggies in a skillet: Finishing in the skillet gets them nice and tender. This makes it much quicker than roasting and gets that classic fajita skillet sizzle.
Vegetarian fajita recipe

Pinto beans add plant-based protein and flavor

The key to vegetarian fajitas is finding a stand in for meat that has great flavor and a good amount of protein. We’ve used portobello mushrooms in the vegetable mix to add big meaty flavor. But mushrooms don’t have protein, so on their own they’re not very filling.

Pinto beans are perfect for vegetarian fajitas! They’re savory with a robust flavor, and they taste incredible with homemade fajita sauce (we’ll get to that next). If you prefer, you can use black beans instead. Just don’t skimp on the beans, since they’re the major protein source.

Vegetarian fajitas
Use our fajita veggies for any type of fajitas: vegetarian, shrimp or meat!

Homemade fajita sauce is key

We highly recommend our homemade fajita sauce for this recipe! It’s got a great zing from the lime juice, and a smoky body from the adobo sauce. Here’s a little breakdown of the ingredients, and make sure to head over to Homemade Fajita Sauce for the full recipe:

  • Lime juice
  • Cumin
  • Adobo sauce: from 1 can chipotle peppers
  • Garlic powder
  • Salt
  • Olive oil

What are chipotle peppers in adobo sauce? They’re easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices. All you do is use a spoon to remove adobo sauce from the can. Refrigerate or freeze the remainder, and use it for more adobo sauce recipes, like tortilla soup, enchilada sauce, or chipotle ranch dressing.

Vegetarian fajitas

Toppings for vegetarian fajitas

Once you’ve made your veggies and pinto beans: let’s talk toppings! You can use any of your favorite fajita toppings here. In fact: the toppings are the only thing that make this vegetarian fajita recipe! Otherwise, all the ingredients are vegan. So you can make this a vegan fajitas recipe with plant-based toppings. Here are our must-have fajitas toppings (what are yours?):

  • Pico de gallo: It adds just the right zing
  • Sour cream: Always. For vegan, substitute Cashew Cream
  • Fresh cilantro: Another must! It’s the perfect contrast to the savory veggies
  • Guacamole: Optional — or use a mashed avocado
  • Cheese: Optional too! You can add shredded cheddar, feta, queso fresco or cotija cheese: but the flavor doesn’t need it! It’s ultra flavorful as is.
Vegetarian fajitas

Make it a meal: sides to add

These vegetarian fajitas are fantastic on their own: most nights we don’t even make a side to go with them! (Truth.) But here are a few easy ideas for what to serve with fajitas:

More fajitas recipes? Try these tasty Shrimp Fajitas: made on the stovetop or in the oven.

This vegetarian fajita recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free (with corn tortillas).

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Vegetarian fajitas

Epic Vegetarian Fajitas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 17 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings 1x
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Everyone loves this easy vegetarian fajitas recipe! This Tex Mex dinner is full of big flavor and beautiful colorful veggies. 


  • 3 bell peppers (red, yellow, green)
  • 1 medium red onion
  • 2 portobello mushrooms
  • 4 tablespoons oil, divided
  • 1 ½ teaspoons kosher salt, divided
  • 3 cloves smashed garlic
  • 2 teaspoons cumin
  • 1 each teaspoon chili powder, garlic powder, and smoked paprika
  • ¼ teaspoon black pepper
  • 2 15-ounce cans pinto beans
  • 1 recipe Homemade Fajita Sauce*
  • Small tortillas
  • For the toppings: Sour cream, pico de gallo, fresh cilantro, guacamole (optional), shredded cheese (optional)


  1. Broil the veggies: Preheat a broiler. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Place them in a bowl and toss with 2 tablespoons oil and 1 teaspoon kosher salt. Spread the veggies on a parchment lined sheet pan. Place in the broiler and broil 8 to 10 minutes, stirring halfway through, until softened and blackened on some edges. Then go right to Step 3. 
  2. Cook the beans: Meanwhile in a skillet, whisk together the ingredients for the Homemade Fajita Sauce. Drain and rinse the pinto beans and add them to the skillet. Heat over medium heat and cook until warmed through and the sauce is thickened, about 6 to 8 minutes. Taste and stir in another ¼ teaspoon kosher salt
  3. Saute the veggies: Once the veggies are done in the broiler, finish them on the stove by heating the remaining 2 tablespoons oil in a cast iron skillet or large non-stick skillet over medium high heat. Add the broiled veggies, smashed garlic cloves, cumin, chili powder, garlic powder, smoked paprika, and the remaining ½ teaspoon kosher salt. Cook for 5 minutes, stirring occasionally, until the veggies are tender. Remove and discard the garlic cloves before serving.
  4. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  5. Serve: Place bowls of fajita veggies and pinto beans on the table, with tortillas, sour cream, pico de gallo, guacamole, and fresh cilantro. Let each person add their desired toppings and serve. 


*We highly recommend this homemade fajita sauce! Or you can substitute ½ cup store bought sauce. For the fajita sauce, mix together 3 tablespoons fresh lime juice, 1 tablespoon cumin, 1 to 2 tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce), 1 teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ cup olive oil.

  • Category: Main DIsh
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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  1. Monica says:

    This was delicious! We left the beans out but served rice and beans as the side. I just used regular button mushrooms because that’s all I had and cut back on salt because of kidney issues. The broiling first was genius! I will definitely be making this again! Thank you for an amazing recipe!

  2. Jane Ketoprefect says:

    Wow! This is an exhaustive list of vegan recipes.

  3. Teresa Reese says:

    We have been vegetarians for almost a decade. We greatly enjoy many of your recipes. This recipe was fantastic! I made the fajita sauce with the pinto beans to go with the vegetables. I warmed the tortillas as described over the flame on the gas stove. I served it with pico de gallo and mashed avocado. I added 2 tablespoons of adobo because we like spice. I loved the direction to broil the vegetables first. It gave a nice char to them and helped them cook faster in the skillet. Everyone loved this dinner! It was so flavorful! This will be a regular dinner for us. Thank you so much!

  4. Stephanie H says:

    Made this several times and LOVE it. Even my meat eater friends loved it. Thank you for an easy and delicious recipe!

  5. Joan T says:

    Fajita sauce has a good flavor but I didn’t add any salt and it was still salty enough. Very oily. Broiling and then sautéing the veggies is too many steps, and I think sautéing is sufficient. Also did not use the extra spices in the stir fry, seemed like overkill.

  6. Joan T says:

    Fajita sauce has a good flavor but I didn’t add any salt and it was still salty enough. Very oily. Broiling and then sautéing the veggies is too many steps, and I think sautéing is sufficient.

  7. Samantha says:

    This was an absolute fail. Broiling never works and it just shrinks the veggies instead of adding burned edges. The seasoning is WAY too much. I dont understand what I could have done wrong as I tried it a second time with my father and he always cooks. He even commented on the amount of seasoning and low and behold it was too much. I dont know if people just rate these recipes before making them but this really was an upsetting journey.

    1. Alex Overhiser says:

      I’m sorry you didn’t enjoy it!

  8. Meghan Duerst says:

    OMG! This was truly a hit! I made this for lunch at work and the flavors were EVERYTHING. Made this for a handful of coworkers and we wanted more protein so we added shrimp.

    I cooked the shrimp in the fajita sauce and minced garlic. Then added the sauce to refried black beans and it tasted sooo good made me wanna slap my mama! I added 3 tablespoons of adobo sauce to have more of a kick and it did not disappoint. I got q

    I will continue to make this recipe, looking forward to making this for loved ones. Thank you so much for sharing :)

    1. Alex Overhiser says:

      You’re welcome! Thanks for making :)

  9. Emma says:

    I have been meaning to make veggie fajitas for the longest time & just didn’t because I couldn’t bring myself to chop all the vegetables, but I finally made these tonight & they were amazing!!! The portobello mushrooms turn out soooo well & the seasoning blend is perfect. & they are actually super easy once you actually chop the vegetables haha

    1. Alex Overhiser says:

      So glad you enjoyed!

  10. Bri says:

    These are probably the best fajitas I have ever had, and I’m not a vegetarian. The homemade sauce was a game changer. There were no leftovers.

    1. Alex Overhiser says:

      Wow! So glad you enjoyed :)

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