Fajita Veggies | It Doesn't Taste Like Chicken

These fajita veggies are smoky, scorching, filled with taste, and ideal for a fast and straightforward weeknight meal. Bell peppers, mushrooms, and onions are cooked till tender and flippantly charred, then tossed with a easy mix of spices. Serve the scorching veggies in heat tortillas along with your favourite toppings, or add them to burritos or bowls.

With smoky charred edges, tender caramelized greens, daring Tex-Mex spices, and a squeeze of contemporary lime juice, these fajita veggies style similar to the scorching veggie fajitas out of your favourite restaurant. Cooking the veggies over excessive warmth provides them that impossible to resist restaurant-style taste, and truthfully, they’re critically onerous to cease consuming straight from the pan. It is the right method to take pleasure in a bunch of wholesome veggies for dinner, nevertheless it nonetheless appears like consolation meals!

Four charred tortillas topped with fajita veggies.

Why These Fajita Veggies Beat Restaurant Fajitas Each Time

Large taste, easy elements: A mixture of pantry spices provides plenty of daring Tex-Mex taste to those home made fajita veggies.
Completely charred: Excessive warmth provides you all that fabulous smoky charring that makes fajitas so irresistible.
Fast and straightforward: The opposite advantage of excessive warmth cooking? Your fajitas are carried out in minutes!
Versatile: You may go the standard route and pile these fabulous veggies into heat tortillas, however they’re additionally superior in burritos, vegan quesadillas, scattered over nachos with vegan queso, or served over rice.

Ingredients for fajita veggies with labels.

Components for Fajita Veggies

Mild oil: I like to recommend canola, vegetable, or avocado oil.
Bell peppers: I like to make use of a mixture of colours for the prettiest fajitas and one of the best stability of taste.
Onion: White, yellow, or purple onions all work.
Mushrooms: I used cremini mushrooms, however sliced portobellos additionally work nice for an additional hearty texture. Not into mushrooms? You may depart them out, however I like the savory, meaty taste they add.
Seasonings: Chili powder, cumin, salt, smoked paprika, garlic powder, oregano, black pepper, and lime juice for a shiny end.
Tortillas: Flour or corn, whichever you like.
Toppings: Avocado, guacamole, salsa, sizzling sauce, black beans, vegan bitter cream, shredded lettuce, vegan cheddar, cilantro, and lime wedges are all scrumptious.

Ideas and Variations

Do not overcrowd the pan: Use the biggest skillet you’ve got. Crowded greens steam as a substitute of char.
Stir much less for higher char: The important thing to one of the best fajita veggies is to not stir them an excessive amount of. Letting the veggies sit within the pan provides you these scrumptious charred edges and daring taste.
Heat the tortillas: Heat tortillas are softer, extra flavorful, and fewer prone to tear. Toast briefly in a dry skillet, over a fuel flame, or wrapped in foil within the oven.
Add protein: Serve with black beans, refried beans, tofu, vegan steak strips, or one other plant-based protein.
Oil-free possibility: Sauté the greens with splashes of water or broth as a substitute of oil. They will not char fairly as a lot, however they’re going to nonetheless style nice.

Fajita veggies in skillet and on charred tortilla.

Serve Fajita Veggies

Listed below are a few of my favourite methods to make use of these scorching, smoky veggies:

Storage and Reheating

Fridge: Retailer leftover fajita veggies in an hermetic container for as much as 4 days. The greens soften barely as they sit, however the taste will get even higher.
Reheat: Heat in a sizzling skillet for one of the best texture, or microwave till heated by. These veggies are unbelievable for meal prep and make simple lunches all through the week!