Save Sizzling colorful fajitas packed with vibrant vegetables all cooked in one skillet for a quick budget-friendly meal bursting with Tex-Mex flavor.
I first made these veggie skillet fajitas on a hectic weeknight and was amazed by how fast and flavorful they were. The colors and aroma always bring everyone to the kitchen before I even ring the dinner bell.
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 half-moons
- 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: 8 small flour or corn 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 plant-based alternative: ½ cup optional
- Lime: 1 cut into wedges
Instructions
- Heat oil:
- In a large skillet over medium-high heat add olive oil.
- Cook vegetables:
- Add all sliced vegetables to the skillet. Sauté for 5–7 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.
- Finish cooking:
- Continue cooking for another 3–5 minutes until vegetables are tender but still vibrant.
- Taste:
- Taste and adjust seasoning as needed.
- Warm tortillas:
- Warm the 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 My kids love piling their own toppings and making each fajita unique. Sharing this interactive meal always fills our kitchen with laughter and chatter.
Customization Ideas
Try swapping in seasonal vegetables like squash carrots or broccoli for a fresh twist. Mix and match your favorite salsa toppings to make each fajita your own.
Serving Suggestions
Pair these fajitas with Mexican rice a green salad or chips and guacamole for a well-rounded Tex-Mex feast.
Nutrition Spotlight
Each veggie fajita serving contains about 210 calories 7 g fat 33 g carbohydrates and 5 g protein when prepared without optional toppings.
Save Enjoy this colorful skillet fajita recipe for any night family or friends will crave the flavor-packed veggies. Fresh toppings make all the difference.
Recipe FAQ
- → What vegetables are ideal for this skillet?
Bell peppers of various colors, zucchini, mushrooms, and red onions provide vibrant flavor and texture in this dish.
- → How do I achieve the best caramelization on the vegetables?
Cook the vegetables over medium-high heat with olive oil, stirring occasionally until they soften and develop a slight golden color.
- → Can I add protein to this skillet?
Yes, adding drained black or pinto beans during the last few minutes enriches the dish with protein and texture.
- → What toppings complement this dish?
Fresh avocado slices, chopped cilantro, salsa or pico de gallo, shredded cheese or plant-based alternatives, and a squeeze of lime enhance flavors beautifully.
- → Are there any good substitutions for the spices used?
Smoked paprika, chili powder, and ground cumin create the key flavor profile, but you can adjust amounts or add jalapeños for extra heat.
- → How can this dish be made gluten-free and vegan?
Use corn tortillas and omit dairy-based cheese or sour cream, substituting with plant-based alternatives as desired.