Veggie Fajitas Recipe

Ingredients

• 15 ml (1 tbsp)olive oil
• 1 largeonion, sliced
• 2 largebell peppers, sliced
• 2 clovesgarlic, minced
• 5 ml (1 tsp)chilli powder
• 5 ml (1 tsp)cumin
• 5 ml (1 tsp)paprika
• 1 pinchsalt, to taste
• 1 pinchblack pepper, to taste
• 8 smalltortillas
• 240 ml (1 cup)salsa
• 240 ml (1 cup)guacamole

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a skillet over a medium heat.

2. 2

   Soften the vegetables

   Add the sliced onion and bell peppers. Cook for about 5–7 minutes, until softened.

3. 3

   Season the mixture

   Stir in the garlic, chilli powder, cumin, paprika, salt and black pepper. Cook for a further 2–3 minutes.

4. 4

   Warm the tortillas

   Heat the tortillas in a separate pan or in the microwave.

5. 5

   Fill and serve

   Spoon the vegetable mixture into the warm tortillas and top with salsa and guacamole.

What are veggie fajitas?

Fajitas are a Tex-Mex dish built around sizzling, seasoned strips served with tortillas and toppings. This meat-free version centres on onion and bell peppers, with salsa and guacamole added at the table.

The method keeps things simple: soften the vegetables, briefly cook them with spices, then let everyone fill their own tortillas.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 6g protein, 45g carbs, 12g fat.

The tortillas provide most of the carbohydrates, while olive oil and guacamole contribute much of the fat. The vegetables and tortillas provide some protein, but this recipe is not centred on a high-protein ingredient; serve it with beans on the side if you want to add more protein to the plate.

The vegetables and spices

Pepper and onion: slicing them into similar-sized pieces helps them soften at roughly the same pace. The recipe calls for two large peppers, so use any colours you like.

Spices: chilli powder, cumin and paprika season the vegetables during the final few minutes of cooking. Add the salt and black pepper to taste.

Get the texture right

Soften, don't stew: cook the onion and peppers in the skillet for about 5–7 minutes. Stir occasionally and give them enough room in the pan to cook rather than pile up.

Garlic timing: add the minced garlic with the spices, after the vegetables have softened. The additional 2–3 minutes lets the flavours mingle without giving the garlic a long head start.

Warm tortillas for serving

Separate pan: warm the tortillas while the vegetables finish cooking, keeping them covered if you want them to stay warm.

Microwave: the method also allows you to warm them in the microwave. Use whichever option fits your kitchen and serve them warm for easier folding.

Set out the toppings

Salsa: spoon it over the filled tortillas for a fresh, tangy topping. Keep it on the side if diners want to add their own amount.

Guacamole: add it just before serving, alongside the salsa. The toppings make the fajitas easy to customise at the table.

Make it a meal

Serve the fajitas as soon as the vegetable filling and tortillas are warm. For a more substantial spread, put extra toppings or a simple side salad on the table.

With eight small tortillas for four servings, there are two tortillas per person if divided evenly.

Recipe notes & tips

• Slice the onion and peppers to a similar thickness so they soften evenly.
• Have the spices and minced garlic ready before the vegetables finish cooking.
• Stir the vegetables occasionally as they soften in the skillet.
• Warm the tortillas shortly before serving so they are ready for the filling.
• Put the salsa and guacamole on the table separately for easy portioning.

Variations

• Add beans: spoon drained beans into the tortillas with the vegetables.
• Change the peppers: use a mix of pepper colours for a varied-looking filling.
• Adjust the heat: use less chilli powder for a milder batch.
• Add lime: squeeze a little lime over the filling just before serving.
• Try another topping: serve with shredded lettuce for extra crunch.

Common mistakes to avoid

• Crowding the skillet: the vegetables can soften unevenly; cook them in batches if the pan is too full.
• Adding garlic too early: it may brown before the peppers soften; add it with the spices as directed.
• Cooking the spices briefly: skipping their 2–3 minutes in the pan leaves less time for their flavours to mingle.
• Overheating the tortillas: they can become dry or brittle; warm them only until ready to serve.
• Filling cold tortillas: they are less pliable; warm them in a pan or microwave before filling.

How to store

Refrigerate leftover vegetable filling, salsa and guacamole separately in covered containers and use within 3 days. Reheat the vegetable filling in a skillet or microwave until hot, and warm fresh tortillas just before serving.

Frequently asked questions