Easy Vegetable Fajitas

Ingredients

• 12flour or corn tortilla wraps
• 3 teaspoonssmoked paprika
• 2 teaspoonscumin
• 1 teaspoon (or more, to taste)cayenne pepper
• 2 teaspoonsdried oregano
• Juice of 1lime
• 2 clovesgarlic, grated or crushed
• 2onions, sliced
• 2peppers, sliced into strips
• 150 gbaby sweetcorn, left whole
• 150 gchestnut mushrooms, thickly sliced
• 1 tablespoonolive oil
• 2 tablespoonsfresh coriander, finely chopped
• To tasteguacamole, sour cream, salsa, grated cheese, extra limes and coriander, and/or tortilla chips, to serve

Instructions

1. 1

   Prepare the extras

   If making guacamole or salsa, prepare it first and refrigerate until needed, or ask someone to make it while you cook the fajitas.

2. 2

   Heat the oven

   Preheat the oven to 180°C (160°C fan, gas mark 4; 350°F).

3. 3

   Wrap the tortillas

   Take the tortilla wraps out of their packet and wrap them in foil.

4. 4

   Mix the marinade

   In a large bowl, combine the cumin, cayenne pepper, oregano, lime juice and crushed garlic.

5. 5

   Coat the vegetables

   Add all the prepared vegetables to the marinade and turn them until thoroughly coated. Leave to marinate for 5–10 minutes.

6. 6

   Warm the tortillas

   Once the oven is hot, heat the foil-wrapped tortillas in it for 10 minutes, until warmed through. Take them out and keep them wrapped until serving.

7. 7

   Stir-fry the vegetables

   While the tortillas warm, heat 1 tablespoon of olive oil in a large frying pan or wok over high heat for 1 minute. Add all the vegetables and stir-fry over high heat for 5 minutes, or until softened and slightly charred. If your pan is not large enough, use two smaller pans so the vegetables cook properly.

8. 8

   Finish and serve

   Sprinkle the vegetables with the chopped coriander and serve them in the pan at the table, with the warm tortillas and your chosen extras for everyone to assemble their own fajitas.

What are vegetable fajitas?

Fajitas are an American Tex-Mex dish, commonly served as sizzling or stir-fried fillings with tortillas and toppings for diners to assemble themselves. This vegetarian version uses onions, peppers, sweetcorn and mushrooms in place of meat.

The quick, high-heat cooking keeps the vegetables tender with a little char, while lime and herbs bring freshness. The recipe includes smoked paprika in its ingredients, though the method’s marinade instructions do not specify when to add it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 399 calories, 11g protein, 67g carbs, 10g fat.

The tortillas and vegetables provide most of the carbohydrate, while the olive oil and optional toppings such as sour cream, cheese or guacamole contribute fat. Protein comes mainly from the tortillas, mushrooms and any cheese served alongside. To balance the plate, fill the tortillas generously with the vegetable mixture and choose toppings to suit your appetite.

Build the flavour

Spice mix: cumin, cayenne and oregano are combined with lime juice and garlic for the marinade. The cayenne can be increased if you prefer more heat.

Smoked paprika: it is listed among the ingredients but not included in the stated marinade step. To follow the method exactly, leave it aside; for a practical use, stir it into the marinade with the other spices.

Cut and coat the vegetables

Even pieces: slice the onions and peppers into strips and cut the mushrooms thickly, as specified. Leave the baby sweetcorn whole.

Marinating: turn the vegetables in the bowl until coated, then leave them for 5–10 minutes. This short rest fits the recipe’s quick preparation time.

Get the texture right

Hot pan: heat the frying pan or wok over high heat before adding the vegetables. Stir-fry them for 5 minutes, looking for softened pieces and light char.

Room to cook: the recipe cautions against crowding a small pan, which can prevent the vegetables from cooking properly. Split them between two smaller pans if needed.

Warm the tortillas alongside

Foil wrapping: wrap the tortillas together before putting them in the 180°C oven (160°C fan, gas mark 4; 350°F). They need 10 minutes to warm through.

Keep them wrapped after taking them out so they stay warm while the vegetables finish cooking. The overall stated time is 20 minutes, including preparation and cooking.

Set out the toppings

Fresh finish: chopped coriander is sprinkled over the cooked vegetables just before serving. Lime wedges or extra coriander can also be offered at the table.

Choose extras: serve with any combination of guacamole, sour cream, salsa, grated cheese or tortilla chips. Let everyone add what they like to their own tortilla.

Recipe notes & tips

• Slice the vegetables before mixing the marinade so they are ready to coat straight away.
• Use two frying pans if the vegetables would be crowded in one.
• Keep the tortillas wrapped in foil after warming to help them stay warm.
• Serve the toppings separately so everyone can choose their own combination.
• Taste a cooked piece before serving and offer extra lime or coriander at the table.

Variations

• Adjust the heat: use more cayenne for a spicier vegetable filling.
• Choose your tortillas: use flour or corn wraps, as preferred.
• Add smoky paprika: mix the listed smoked paprika into the marinade with the other spices.
• Make it creamy: offer sour cream or guacamole alongside the fajitas.
• Add a cheesy topping: put grated cheese on the table for people to add to their wraps.

Common mistakes to avoid

• Crowding the pan: the vegetables may not cook properly; use two smaller pans if necessary.
• Skipping the preheat: wait until the oven reaches temperature before warming the foil-wrapped tortillas.
• Overcooking the vegetables: stir-fry for about 5 minutes and take them off once softened and slightly charred.
• Leaving the tortillas uncovered: keep them in their foil after warming until it is time to serve.
• Forgetting the marinade rest: allow the coated vegetables 5–10 minutes before cooking.

How to store

Refrigerate leftover cooked vegetables in a covered container and use within 3 days. Store tortillas and toppings separately; reheat the vegetables in a frying pan until hot, and warm the tortillas wrapped in foil in the oven.

Frequently asked questions