Vegetable Fajita Tacos – plant-based on a budget

Quick and easy to make, these veggie fajita tacos (aka vegan veggie fajitas) are packed with color and flavor for a truly filling plant-based meal in under 30 minutes!

Flavorful Black Bean Vegetable Fajitas (Fajita Tacos)

With a combination of spiced peppers, onions, and black beans, these delicious veggie fajita tacos are so loaded with color, flavor (caramelized, smoky, spicy, and hearty), and pure stomach satisfaction, they’ll impress the whole family (yes, even the meat eaters!).

These vegan fajitas are so easy to make too. Simply slice the veggies, sauté or grill them with the seasonings and assemble on their own or read on for all of my favorite topping options (great for everyone to customize their finished veggie tacos). Either way, with just a handful of ingredients, you can get these vegetarian fajitas from the kitchen to the table in under 30 minutes.

Fajitas vs Tacos: What’s the Difference?

You may notice that I use the two terms interchangeably in this post, although they are technically different. Why?

Well, fajitas (translated as “little belts/skirts”) usually refer to the stuffing. That is, grilled or sautéed vegetables (usually peppers and onions) that go into the tortillas.

Tacos, on the other hand, are any food packaged in a tortilla. Because of this, this recipe can be called both vegan fajita tacos and veggie fajitas, and can be enjoyed on its own or with additional toppings.

The ingredients

The Fajita Vegetables:

• Paprika: I used a combination of red and green, but any color will work.
• Onion: I used red onions, but yellow or white onions are fine too.
• Garlic: In a pinch, garlic paste or powder will suffice, the amount can be adjusted to taste.
• Black beans: You can use canned black beans (low-sodium if desired) or cook them yourself. Another option is pinto beans or even vegan refried beans.
• vegetable oil: Or a neutral cooking oil like avocado oil, etc.
• Taco Seasoning: Use mild, medium, or hot taco or fajita seasoning depending on how spicy you want it. Alternatively, you can make your own seasoning using a combination of spices including smoked paprika powder, cumin, garlic and onion powder, chili powder (or cayenne pepper), and salt.

Other ingredients:

• Corn Tortillas: Use store-bought or homemade soft corn tortillas. Flour tortillas or hard taco shells would also work.
• Lime: (Optional)
• Fresh coriander: (optional) Chopped scallions or parsley would also work.

What else could I add to the veggie fajita tacos?

These include ways to customize the vegetarian fajita recipe, as well as additional toppings:

Optional add-ins

• Mushrooms: For a more delicate texture and taste, you can add thinly sliced ​​mushrooms to the vegan fajitas. I recommend using large portobello mushrooms.
• other vegetables: These veggie tacos go well with several other veggies in addition to fajita peppers and onions, including:
• Protein: If you want to mimic beef or chicken fajitas, add some shredded tofu or a meat alternative that cooks in a similar time to the fajita vegetables.
• Hot sauce: Added to taste.
• liquid smoke: To enhance the smokiness of the sautéed peppers and onions for fajitas, add a few drops of liquid smoke.
• For low-carb vegan fajitas: Swap the tortillas for hearty lettuce leaves.

Toppings for vegan fajitas

These vegan fajitas pair well with several classic taco toppings, including:

• Pico de gallo: Or another fresh tomato salsa, or even diced tomatoes
• Avocado: Either sliced ​​or creamed guacamole
• Vegan sour cream: Or another creamy sauce
• Vegan Cheese: Use a grated cheese or a vegan feta alternative in this vegetarian fajita recipe.

How do you make vegetable fajita tacos?

This Fajita Vegetable Tacos recipe only takes four easy steps and under 30 minutes to make!

• 1) First, rinse, dry and thinly slice the peppers and red onions. Also finely chop the garlic.

• 2) Then, heat a large skillet with oil over medium-high. Once hot, add the chopped veggies and taco seasoning and sauté, stirring frequently, until tender (about 10 minutes).

You can also perform this step using the skillet or a griddle pan on your grill.

• 3) Stir in the black beans and cook for a minute or two more until warmed through.

• 4) Meanwhile, toast the corn tortillas in a skillet or microwave.

oven method: Wrap a stack of tortillas in foil and heat in the oven at 180°C (350°F) for 10-15 minutes.

stovetop: If you have a gas stove, you can use tongs to place the tortillas directly over the flame (15-20 seconds per side) for a slightly charred, smoky flavor. Alternatively, you can heat them up in a large pan.

• 5) Assemble the veggie fajita tacos by first scooping in the fajita filling and topping with any toppings. I used a squeeze of lime juice and some chopped cilantro. Enjoy!

Serve these vegetarian fajitas the traditional way, placing the hot pan directly on the table (on a heat-safe surface).

You can enjoy these onion pepper tacos on their own or make a larger meal by pairing them with rice (like this Mexican Instant Pot rice), a simple green salad, or even french fries.

FAQs

Top recipe tips and hints

• Slice everything evenly: This way the vegetables will cook evenly.
• Use a cast iron skillet if you have one: This will help you match the color of the peppers and onions for more authentic vegan fajitas.
• The cooking time varies: Depending on how tender you want the fajita vegetables to be.

Preparation and Storage Instructions

Go on: You can make the fajita vegetable mix 3-4 days in advance and store in the refrigerator in an airtight container until ready to use.

Save on computer: Once assembled, enjoy the black bean and vegetable tacos quickly so they don’t get soggy. Leftover filling can be stored in an airtight container for 3-4 days.

Note that the vegetable will release liquid when it sits. I recommend serving them with a slotted spoon the next time you use them to avoid soaking the tortillas.

Warm up: Heat the fajita vegetables on the stovetop (or in the microwave), stirring frequently.

If you try this Easy Vegetable Fajita Tacos Recipe, I’d love to know what you think in the comments below. I would also be very happy about a review of the recipe card

Photos by Alfonso Revilla