Pin Sizzling, colorful fajitas packed with vibrant vegetables, all cooked in one skillet for a quick, budget-friendly meal bursting with Tex-Mex flavor.
Veggie Skillet Fajitas became an instant favorite when I served them for a weeknight dinner. The fragrant spices and caramelized veggies brought everyone to the kitchen, and we loved piling bright, sizzling veggies into warm tortillas.
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 the skillet:
- In a large skillet over medium-high heat, add olive oil.
- Sauté vegetables:
- Add all sliced vegetables to the skillet. Sauté for 5–7 minutes, stirring occasionally, until softened and beginning to caramelize.
- Add spices:
- Sprinkle the 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.
- Adjust seasoning:
- Taste and adjust seasoning as needed.
- Warm tortillas:
- Warm the tortillas in a dry pan or microwave.
- Assemble fajitas:
- Spoon the cooked vegetables into tortillas. Top with avocado, cilantro, salsa, cheese, and sour cream as desired.
- Serve:
- Serve immediately with lime wedges.
Pin My family loves to build their own fajitas right at the table, customizing each tortilla with salsa, creamy avocado, and a squeeze of lime. It always feels festive and brings everyone together for dinner.
Serving Suggestions
Pair these fajitas with Mexican rice, black beans, or a fresh green salad for a balanced meal. Offer a variety of toppings so everyone can make their own perfect fajita.
Allergen & Dietary Info
Use corn tortillas for gluten-free, omit cheese and sour cream or use plant-based alternatives for vegan and dairy-free options, and always check ingredient labels if allergies are a concern.
Storage & Leftovers
Store leftover veggie filling in an airtight container in the fridge for up to 3 days. Reheat gently and enjoy in wraps, salads, or grain bowls.
Pin This quick skillet meal delivers bold flavor and is perfect for busy weeknights. Customize your toppings for endless combinations and enjoy a vibrant, satisfying dinner.
Recipe Q&A
- → What vegetables work best for these fajitas?
Bell peppers, zucchini, red onions, and mushrooms provide great color and flavor, but you can also add squash, carrots, or broccoli florets.
- → How do I achieve tender but vibrant vegetables?
Sauté the sliced vegetables over medium-high heat, stirring occasionally, until softened yet still bright, usually around 8-12 minutes total.
- → Can I add protein to this dish?
Yes, beans like black or pinto can be added towards the end of cooking for extra protein and texture.
- → Which tortillas should I use for dietary needs?
Corn tortillas are gluten-free and a great choice for dairy-free diets, while flour tortillas offer a softer texture but contain gluten.
- → What spices enhance the Tex-Mex flavor here?
Chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano combine to give a vibrant, smoky, and earthy taste.
- → How can I make this dish vegan or dairy-free?
Simply omit cheese and sour cream, or use plant-based alternatives to keep the rich flavor without dairy.