Home / Recipes / Vegan Fajitas
Vegan Fajitas

Vegan Fajitas

Servings: 4   |   Prep Time: 15 min   |   Total Time: 30 min

Celebrate summer with colorful, healthy fajitas as a side dish with any Mexican-inspired meal!


  • 3 multi-colored peppers, stemmed and sliced into strips
  • 3 portobello mushrooms, stemmed and wiped clean
  • 1 red onion, sliced into wedges
  • 2 tablespoons avocado oil
  • 2 garlic cloves, chopped
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt, more to taste
  • Splash of balsamic vinegar
  • 2 limes, sliced into wedges
  • Freshly ground black pepper

Serving Options

  • 8 Flour or Corn Tortillas
  • Guacamole or avocado slices squeezed with lime
  • Sliced Jalapeños
  • Diced tomatoes or Pico de Gallo
  • Cilantro
  • Tomatillo Salsa or Pineapple Salsa


  1. Heat a grill to medium heat with a 12-inch cast-iron skillet (or grill pan) inside.
  2. Arrange the peppers on a tray and the mushrooms and onion wedges on a separate rimmed plate.
  3. In a small bowl, whisk together the avocado oil, garlic, chili powder, cumin, salt, and several grinds of pepper. Drizzle 1 tablespoon of the mixture over the peppers and toss to coat. Drizzle the remaining marinade over the mushrooms and onions. Drizzle the mushrooms with a splash of balsamic vinegar, coating the mushrooms on both sides.
  4. Grill the peppers in the cast iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won’t char on the edges.
  5. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side. Remove everything from the grill.
  6. Squeeze the juice of ½ lime over the peppers and season with salt, pepper, and more chili powder, to taste.
  7. Slice the mushrooms into strips and place on a serving dish. Transfer the onions and the peppers to a serving skillet or large platter.
  8. Serve with the tortillas, guacamole, jalapeños, tomatoes, cilantro, salsa, and remaining lime wedges.


Related Posts

Carrot Ginger Squash Soup
Carrot Ginger Squash Soup
This soup is creamy, warm and just the perfect fall soup. You can easily add more onion or garlic if you like your soups
Read More
Summer Corn and Zucchini Salad
Summer Corn and Zucchini Salad
This salad is a flavorful summer staple: it uses all my favorite summer vegetables and is super easy to make. My family
Read More
Chana Masala
Chana Masala
There are so many variations on Chana Masala from India, Pakistan, and Bangladesh—many families have their own recipe ha
Read More