After you try these rainbow fajita veggies, you’ll never need to visit Chipotle again. These guys are super fresh and colorful, tangy, smoky, and perfectly charred. They’d be a great addition to a burrito or bowl, but for my money, they make a great main dish too. Served alongside tortillas and fresh fixings like guac and salsa, this veggie fajita recipe is a delicious quick and easy dinner.
These fajita veggies would make a great weeknight dinner, but they’re perfect for parties, too! Not only can you make them in under 30 minutes, but they’re also ideal for serving a crowd because everyone can customize their final dish to their liking. Jack’s not a fan of avocado (crazy, I know), so he skipped it. I loaded mine up with all the fixings and generous squeezes of lime, and the next day, I enjoyed the leftovers in a burrito bowl with rice, beans, arugula, and lots of guac and salsa. And the best part? The veggies can go straight from the grill to the picnic table at your next backyard celebration.
Veggie Fajita Recipe Ingredients
Ready to cook? Here’s what you’ll need:
Sweet bell peppers – I love to use a mix of colors. Red, yellow, green, and orange peppers (even though they’re not pictured) would be great. Red onion – For bold purple color and savory flavor. Portobello mushrooms – Thanks to their hearty, meaty texture, they make a delicious veggie fajita recipe without any meat!
You don’t need a fancy fajita seasoning mix to pack these veggies with flavor! I use a simple 5-ingredient marinade. It’s a lightly spicy mix of avocado oil, garlic, chili powder, cumin, and sea salt. I use Simply Nature Avocado Oil here because I like its neutral taste with the Tex Mex spices. In addition, it’s great for grilling because it has a high smoke point, so you don’t need to worry about putting it on the hot grill.
I toss the bell peppers and onions in the marinade, but I add one more ingredient to the mushrooms: balsamic vinegar! It makes them extra juicy, and it brings out their savory flavor.
How to Make Fajita Veggies
Once you’ve mixed the marinade together, this recipe couldn’t be simpler to make. Here’s what you need to do: That’s it! Find the complete recipe with measurements below.
Fajita Veggies Serving Suggestions
When the veggies are nicely charred, remove them from the grill, and slice the mushrooms into thin strips. You could pile them into a burrito bowl, stuff them into a burrito, or serve them as a side dish for any Tex-Mex fare, but my favorite way to enjoy them is in fajitas! Stuff them into tortillas (bonus points if they’re homemade!) with any of these fixings:
Guacamole or sliced avocado Any kind of salsa! Pico de gallo, mango salsa, pineapple salsa, and tomatillo salsa are my favorites. A creamy sauce. I like cashew sour cream or vegan queso, but regular sour cream would be great too. Fresh garnishes. I like to add pickled jalapeños for a spicy kick and lots of fresh cilantro.
Round out the meal with a side of refried beans or black beans and cilantro lime rice, and don’t forget the margaritas to drink!
More Tasty Tex Mex Recipes
If you love these fajita vegetables, try one of these delicious recipes next:
Sheet Pan Nachos Homemade Taquitos Healthy Taco Salad Jerk-Spiced Jackfruit Vegan Tacos Or any of these 11 Best Vegetarian Taco Recipes!
For more easy dinner ideas, check out this post!
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