Save Sizzling colorful fajitas packed with vibrant vegetables all cooked in one skillet for a quick budgetfriendly meal bursting with Tex-Mex flavor.
Veggie skillet fajitas became my goto on nights when I needed something lively and satisfying but swift to prepare. The rainbow of peppers and onions makes the kitchen smell incredible and the whole family gathers around for a fun buildyourown dinner experience.
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 halfmoons
- Mushrooms: 1 cup sliced
- Olive oil: 2 tablespoons
- Chili powder: 2 teaspoons
- Ground cumin: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Garlic powder: ½ teaspoon
- Dried oregano: ½ teaspoon
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Tortillas (flour or corn): 8 small warmed
- Avocado: 1 sliced optional
- Fresh cilantro: ½ cup chopped optional
- Salsa or pico de gallo: ½ cup
- Shredded cheese or vegan cheese: ½ cup optional
- Sour cream or plantbased alternative: ½ cup optional
- Lime: 1 cut into wedges
Instructions
- Heat skillet:
- In a large skillet over mediumhigh heat add olive oil.
- Cook vegetables:
- Add all sliced vegetables to the skillet. Sauté for 57 minutes stirring occasionally until softened and beginning to caramelize.
- Season:
- Sprinkle chili powder cumin smoked paprika garlic powder oregano salt and black pepper over the vegetables. Stir well to coat evenly.
- Tenderize:
- Continue cooking for another 35 minutes until vegetables are tender but still vibrant.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Warm tortillas:
- Warm tortillas in a dry pan or microwave.
- Assemble:
- Spoon the cooked vegetables into tortillas. Top with avocado cilantro salsa cheese and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Save Everyone loves making their own fajitas at the table. Even picky eaters can build their perfect combination and meal times feel festive and relaxed.
Swaps and Additions
Try adding black beans or pinto beans for a boost of plantbased protein. Swap in squash carrots or broccoli florets if you have them on hand.
Serving Suggestions
Serve veggie skillet fajitas with a side of Mexican rice or a fresh green salad for a complete meal. For extra spice add sliced jalapeños at the end.
Allergen Adaptations
Use corn tortillas for glutenfree and plantbased cheese or sour cream for dairyfree or vegan. Always check ingredient labels if allergies are a concern.
Save Veggie skillet fajitas make weeknight dinners fun and fast. Enjoy the flavor and colors with everyone gathered around the table.
Recipe FAQs
- → What vegetables are best for skillet fajitas?
Bell peppers, red onion, zucchini, and mushrooms provide vibrant color and texture, making them ideal for skillet fajitas.
- → How can I make this dish gluten-free?
Use corn tortillas instead of flour tortillas to keep the dish gluten-free without sacrificing flavor.
- → What spices give these vegetables their Tex-Mex flavor?
A blend of chili powder, cumin, smoked paprika, garlic powder, and oregano creates the signature Tex-Mex taste.
- → Can I add protein to this vegetable skillet?
Yes, black beans or pinto beans can be stirred in during the last minutes of cooking for extra protein.
- → What toppings complement these skillet-cooked vegetables?
Avocado slices, fresh cilantro, salsa or pico de gallo, cheese or vegan cheese, and a squeeze of lime brighten and enhance flavors.
- → How long does it take to cook the vegetables?
About 10 to 12 minutes total, sautéing first to soften then cooking with spices until tender but vibrant.