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 during a hectic week and was amazed at how easy, flavorful, and satisfying they were. The rainbow of veggies and sizzling skillet instantly made the meal feel festive even on a regular night.
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
- Small flour or corn tortillas: 8, 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 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 seasonings:
- Sprinkle the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper over the vegetables. Stir well to coat evenly.
- Cook until tender:
- 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.
Save My family loves gathering around the table for fajita night. Even picky eaters dig into the colorful veggies, especially when everyone gets to build their own fajitas with fun toppings.
Notes & Serving Suggestions
Swap in seasonal vegetables like squash or carrots for a twist. Adding black beans or pinto beans boosts protein and makes the meal extra hearty. Serve with Mexican rice or a crisp green salad for a complete dinner.
Required Tools
Large skillet, chefs knife, cutting board, measuring spoons, wooden spoon or spatula make prep and cooking simple.
Nutrition Information
Each serving (without optional toppings) has about 210 calories, 7 g total fat, 33 g carbohydrates, and 5 g protein.
Save These fajitas bring bold flavors and color to your table in minutes. Enjoy them fresh for the best taste and texture!
Recipe Help & Answers
- → What vegetables work best in the skillet?
Bell peppers, zucchini, red onions, and mushrooms provide a colorful and flavorful base, but you can also swap in squash, carrots, or broccoli for variety.
- → Can I make this dish gluten-free?
Yes, by using corn tortillas instead of flour, you can enjoy this meal without gluten.
- → How do I get the vegetables to caramelize properly?
Cook the sliced vegetables over medium-high heat, stirring occasionally, allowing them to soften and develop slight caramelization without burning.
- → Are there options for adding protein?
Adding drained black beans or pinto beans during the last few minutes of cooking boosts protein and gives added texture.
- → What toppings complement the skillet vegetables?
Avocado slices, fresh cilantro, salsa or pico de gallo, cheese or vegan alternatives, and a squeeze of lime enhance the flavors wonderfully.