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Vegan Fajitas Recipe

Vegan Fajitas

These vegan fajitas are bursting with smoky flavor, colorful vegetables, and satisfying plant-based protein. Perfect for a quick weeknight meal, they’re easy to prepare and always crowd-pleasing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large red bell pepper, sliced About 150g
  • 1 large yellow bell pepper, sliced About 150g
  • 1 large green bell pepper, sliced About 150g
  • 1 large red onion, sliced About 150g
  • 1 medium zucchini, sliced About 150g
  • 400 g can black beans, drained and rinsed About 240g drained
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 small flour or corn tortillas About 20cm each
  • 1 lime cut into wedges
  • to taste fresh cilantro or parsley for garnish Optional

Equipment

  • 1 large skillet or wok
  • 2 mixing bowls
  • 1 chef’s knife
  • 1 cutting board
  • 1 tongs or spatula

Method
 

  1. Prepare all vegetables by slicing the peppers, onion, and zucchini into thin strips for even cooking.
  2. In a large mixing bowl, combine the sliced vegetables with olive oil, smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper. Toss until vegetables are well coated.
  3. Heat the large skillet or wok over medium-high heat. Once hot, add the seasoned vegetables to the pan.
  4. Stir-fry for 8-10 minutes, stirring often, until the vegetables are slightly softened and charred at the edges.
  5. Add the drained black beans to the skillet. Stir well and cook for an additional 2-3 minutes to warm the beans through.
  6. Warm the tortillas in a dry skillet for 30-60 seconds per side or microwave them for 20 seconds until soft and pliable.
  7. To serve, divide the vegetable and bean mixture among the warm tortillas. Top with fresh cilantro, a squeeze of lime, or your favorite toppings.
  8. Serve immediately while hot.

Notes

For extra flavor, add a splash of hot sauce or vegan sour cream.
You can substitute the black beans with pinto beans or chickpeas if desired.
Leftover fajita filling can be stored in the refrigerator for up to 2 days.
Feel free to add mushrooms or use other vegetables as desired.