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 for a weeknight dinner, and everyone loved how vibrant and flavorful they were. They've quickly become my go-to in busy weeks because they come together fast and there's always room for swapping in extra veggies.
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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 tortillas, 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
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Instructions
- Cook the Vegetables:
- In a large skillet over medium-high heat, add olive oil. Add all sliced vegetables and sauté for 5 to 7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Season:
- Sprinkle chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper evenly over vegetables. Stir to coat well.
- Continue Cooking:
- Cook for another 3 to 5 minutes, until vegetables are tender but still vibrant.
- Warm Tortillas:
- Warm tortillas in a dry pan or microwave.
- Assemble Fajitas:
- Spoon cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Save My family loves customizing fajitas at the table & everyone gets their favorite toppings. It's fun seeing the kids try new veggies and create their own vibrant wraps!
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Required Tools
Large skillet, chefs knife, cutting board, measuring spoons, wooden spoon or spatula
Allergen Information
Contains wheat if using flour tortillas, and dairy if using cheese or sour cream. For gluten-free or dairy-free, substitute with corn tortillas and plant-based alternatives.
Nutritional Information
Each serving, without optional toppings: Calories 210, Total Fat 7 g, Carbohydrates 33 g, Protein 5 g.
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Serve these fajitas hot and let everyone assemble their own. They're perfect for busy weeknights and leftovers taste great wrapped in a tortilla the next day!
