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One of my favorite under-30-minute meals is veggie fajitas. Loaded with mushrooms, asparagus, red bell peppers, and onions, they bring some freshness to a cookout. Vegan & gluten-free.
Not grilling season where you live? I offer indoor grill pan & oven directions as well!
Everything tastes better on the grill. It’s a fact.
Whether you’re having a sizzling veggie burger, marinated tofu, or even a dessert of grilled banana splits – the taste of fire takes everything up a notch.
And vegetables are no exception. Vegetables + seasonings + fire = a lunch or dinner that’s fast, healthy, and oh so good.
(Don’t have an outdoor grill? No problem! It’s equally easy to make this veggie fajitas recipe on a sheet pan in the oven, or on an indoor grill pan.)
For today’s recipe, I’m featuring asparagus, mushrooms, bell peppers, and onions.
Asparagus makes these veggie fajitas really feel like spring. The mushrooms soften on the grill, getting a delicious edge of smoke flavor. And the bell peppers and onions get a tinge of sweetness as they start to caramelize on the fire.
Veggie fajitas cook quickly and with a minimum amount of clean-up.
Corn tortillas can go right on the grill for some beautiful grill marks. Then you load the vegetable fajitas up with guacamole, cilantro, jalapeño pepper slices, and dashes of hot sauce.
It’s a meal that really highlights the beauty & flavor of vegetables.
Make them your own
Adjust these veggie fajitas to suit your preferences and what’s in season. Feel free to swap out, omit, or replace with other vegetables in an equal proportion.
Just remember that if it’s a hearty vegetable like potatoes, cauliflower, or broccoli, the veggie fajitas will need more time to cook.
How to make them
Start by cutting vegetables into roughly equal sizes, so that they’ll cook at the same speed.
Then put the vegetables into a mixing bowl. Toss the vegetables in spices, freshly-squeezed lime juice, oil, and salt. Make sure that everything gets evenly coated.
Let the vegetables marinate while you heat the grill or oven.
Now it’s time to cook! You have a choice of three ways to cook these veggie fajitas: on an outdoor grill, on an indoor grill pan, and on a sheet pan in the oven.
Make them on the grill
To cook the veggie fajitas on an outdoor grill, put the seasoned vegetables into a non-stick grill basket.
Bring the outdoor grill up to about 500 degrees. Grill the vegetables for 15 to 20 minutes, tossing occasionally, so that everything browns evenly.
A couple minutes before the fajitas are ready, add corn tortillas to the grill, so that they can soften and get nice grill marks.
Make them on an indoor grill pan
To cook veggie fajitas on an indoor grill pan, bring an indoor grill pan to a high medium heat. Spritz the pan with oil, if you desire.
Add the seasoned vegetables to the grill pan, being careful not to overcrowd. (You may need to work in batches.)
Grill for about 15 minutes, until everything is nicely browned.
Warm corn tortillas in a separate dry skillet on a medium heat for a couple minutes on each side.
Make them in the oven on a sheet pan
To roast the veggie fajitas, bring your oven to 425 degrees. Line two baking sheets with parchment paper.
Divide the seasoned vegetables evenly between the two baking sheets. The vegetables shouldn’t be touching, so that they roast instead of steam.
Roast the vegetables for 15 to 20 minutes, stopping once about half way through to toss the vegetables.
During the last three minutes of roasting, put corn tortillas on the oven racks. Cook for 3 minutes to warm them.
If you don’t have room in the oven, warm the tortillas in a dry skillet on the stovetop for a couple minutes on each side over a medium heat.
Load ’em up
Finish by filling each tortilla with a few spoonfuls of fajita vegetables, and a dollop of guacamole. They’re also great with a drizzle of cilantro chimichurri.
(If your tortillas feel too flimsy, you can double up on corn tortillas for extra strength.)
These veggie fajitas can be served as a full meal on their own. Or add some delicious sides.
Serve them with:
- Vegan refried beans
- Saucy black beans
- Fried plantains
- Peach & black bean salsa
- Vegan ceviche with hearts of palm
- Black bean corn avocado salad
Veggie fajitas with mushrooms & asparagus
Ingredients
- 1 red bell pepper cut into 1/2 inch strips
- 3 cups asparagus cut into 2 inch long pieces
- 1 yellow onion cut into 1/4 to 1/2-inch slices
- 8 ounces cremini mushrooms or white button, cut into 1/2 inch slices
- 1 Tablespoon + 1 teaspoon freshly squeezed lime juice
- 1 Tablespoon + 1 teaspoon organic canola oil or other neutral tasting oil
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- Spritz oil spray optional
- 16 small corn tortillas
- 1 batch easy guacamole
- Cilantro for garnish, optional
Instructions
- In a large mixing bowl, combine the red bell pepper, asparagus, onion, and mushrooms. Pour on the lime juice, oil, ancho chili powder, cumin, paprika, and salt. Toss until the vegetables are evenly coated. Set aside and let the vegetables marinate while the grill, grill pan, or oven heats.
To grill the fajitas
- Heat an outdoor grill to 500 to 600 degrees. Spritz your grill basket with oil if it's prone to sticking. Move the vegetables to a grill basket. Depending on your basket, you may need to work in batches. Don't overcrowd the vegetables. Make sure there's room for all of them to come into contact with the grill basket for ideal browning.
- Grill the vegetables for 15-20 minutes, tossing occasionally for even browning.
- Grill the corn tortillas on the grill grates for about 3 minutes on each side, until they soften and get brown grill marks.
- Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.
OR to cook the fajitas on a grill pan
- Bring a non-stick grill pan to a medium high heat. Spritz the pan with oil if it's prone to sticking. Add vegetables to the grill pan, being careful not to overcrowd. If it's too crowded, they won't brown as nicely. Cook in batches, if necessary.
- Grill the vegetables for 15-20 minutes, stopping occasionally to stir the vegetables for even cooking.
- Bring a separate skillet to a medium heat. Warm each tortilla in the skillet for a couple minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.
- Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.
OR to roast the fajitas
- Heat the oven to 425 degrees. Line two baking sheets with parchment paper. Divide the vegetable mixture evenly between the two baking sheets, and spread the vegetables across them, being careful not to overcrowd. The vegetables shouldn't be touching, so that they roast instead of steam.
- Roast the vegetables for 15-20 minutes, stopping once about half way through to toss the vegetables.
- During the last three minutes of roasting, put the corn tortillas on the oven racks and cook for 3 minutes to warm them. If you don't have room in the oven, bring a separate skillet to a medium heat. Warm each tortilla in the skillet for a couple minutes on each side. Then move to a separate plate and continue until all of the tortillas are done.
- Fill each tortilla with a couple spoonfuls of vegetables and top with a dollop of guacamole. Garnish with cilantro.
Nutrition
Originally posted March 2015. Content, photos, and recipe updated April 2019.
kalecrusaders says
As a city dweller, this is totally the time for grill and garden envy. I will keep these tacos in mind the next time I have access to one!
Cadry says
Try the roasted version! With typical spring ups and downs, there’s a chance that we’ll have snow again. On days like those, I’ve made these fajitas in the oven, and they’re still delightful.
Shell says
Yum! I’m excited to try this out. I’m laughing at you describing grilling as sexy. I have a hard time using that word when I imagine our little tailgating grill we have. 🙂
Cadry says
That’s really funny! I can see why crouching over a cute little mini grill wouldn’t scream sexiness to you!
Katrina Fleming says
Where oh where did you get that little veggie grill thingee? We’ve lost so many scrumptious veggies to the grilling gods in summers past!
Cadry says
I bought it at Kohl’s last summer, and I just saw them there the other day. Also, if you look at Target in the outdoor section or any place that sells grills, there are lots of options out there!
An Unrefined Vegan says
Oh boy…these speak summer to me! Beautiful, Cadry! I think our little Hibachi is somewhere in the work shed. Neither Kel nor I know how to use it, however. Kel was born without the grilling gene.
Cadry says
Thanks, Ann! Maybe the roasting version is in order then. You can make them inside, and then eat on the patio and pretend. 🙂
Becky Striepe says
These look amazing! We have started grilling again, too, and you’re making me want to branch out a bit more!
Cadry says
Thanks, Becky! Yes, it’s nice to reach outside of kebabs, veggie burgers, and seitan sausages. Those are all tasty, but it is keeps things interesting to mix it up.
Joey says
Another jealous city dweller here. I can’t think of anything nicer than having a garden to cook in, and inviting some people over to enjoy it with me. I think the image of the gin and tonic clinched it for me!
Cadry says
If only we could trade places for a couple of weeks! I would gladly hand over my grill to traipse around the streets of London instead. To sweeten the deal, I’ll stock the refrigerator with tonic, gin, mint, and limes. Do we have a deal? 😀
cookeasyvegan says
We were just talking about grilling out — got the gas bottle filled, and the weather is warm enough. Love the combination of peppers, asparagus and mushrooms. Your photos look good enough to eat!
Cadry says
I’m glad to hear your grilling season has begun too. It always feels good to get back out there and imagine all of the warm days ahead. Thanks for the kind words!
Ashley F says
Those look sooo nummy! It’s grilling season here finally so I’m all about this – also, corn tortillas are my jam 🙂
Cadry says
Thanks, Ashley! I’m always so glad when it becomes warm enough to cook on the grill. Then spring feels official.
Dianne says
It IS a fact that everything tastes better on the grill! It’s a little too chilly here to pull the grill out, but these are just as delicious on my grill pan.
Cadry says
I hear you! We are just starting to get some warm weather. I hope yours come around soon. Until then, I’m glad you’re enjoying these fajitas in the pan!
Becky Striepe says
Oh my gosh, I bet that these are AH-mazing! Those seasonings looks phenomenal. I love that you give grill, stove, and oven directions, too.
Cadry says
You’ve got to have options! I want there to be fajitas for every contingency. 😉
Aimee Siegler says
We stir fried the veggies and used Angelic Bakehouse wraps, and this was outstanding! Lots of great flavor – I didn’t miss the meat at all, but my son added Lima Linda taco meat to his. Great recipe!
Cadry says
I’m so glad to hear you enjoyed it, Aimee! Thank you for letting me know!
Sarah says
I loved this recipe. I added a can of black beans. Can’t wait to eat leftovers tomorrow when my guac is thawed.