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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.