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Vegetarian Fajitas

These super-easy vegetarian fajitas made with sauteed mushrooms, red bell pepper, red onion, and bold Mexican spices!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: dinner, lunch
Cuisine: Mexican
Keyword: cinco de mayo, fajitas, Mexican dinner ideas, vegetarian dinner, vegetarian tacos
Servings: 5 people


  • 2-3 tablespoon olive oil refined coconut oil would also work
  • 1 6 oz package of sliced portobellos
  • 1 large red onion sliced and halved
  • 1 large red bell pepper sliced and halved
  • 1 tsp both salt and pepper
  • 1 teaspoon cumin
  • ½ teaspoon of each paprika, coriander, and garlic powder
  • teaspoon cayenne pepper optional
  • 1 pack flour or corn tortillas
  • optional toppings in recipe notes


  • Slice veggies in long strips.
  • In a large skillet over medium-high heat, heat oil.
  • Add in sliced portobellos, sliced onion, and bell pepper.
  • Season with spices evenly.
  • Cook stirring often until veggies are done to your liking. I like mine soft but with a little bite to them. I cook mine for about 10 minutes.
  • Serve with heated corn or flour tortillas.
  • Other topping options in recipe notes.


Looking for options to serve with fajitas. Here are some suggestions.
  • guacamole or avocado slices drizzled with lime juice salt and pepper.
  • lime wedges (squeeze juice on right before eating, yum!)
  • Salsa, sour cream, cotija cheese or Mexican shredded cheese. 
  • Fresh chopped cilantro, jalapenos, green or white onions. 
Heat the tortillas in the oven, microwave or individually on a gas burner on low.