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Vegetarian Fajitas with Mushrooms

You won’t miss the meat in these Vegetarian Fajitas. They’re made with bell peppers and mushrooms, and flavored with a homemade fajita marinade!

a white table set with a plate of vegetarian fajitas and bowls of salsa, guacamole, and sour cream

Creating This Vegetarian Fajitas Recipe

I’ve been wanting to test out a vegetarian fajitas recipe for a while and finally got around to it. Fatjitas are so fast to whip up, but they’re even faster in this vegetarian version of a classic Mexican favorite.

Eating vegetarian once in a while helps me increase my vegetable intake. It’s pretty simple to dream up vegetarian versions of some of my favorite recipes, such as here with these tasty Vegetarian Fajitas.

Many recipes, such as these fajitas, are so close to vegetarian already. You might simply need to make only one change, such as substituting a vegetable based broth for a meat broth. Another easy fix is omitting a bacon garnish.

Just remember that if you’re taking out meat, you’ll need to add something else back in. Many times my solution is to add extra vegetables if I feel the recipe already has plenty of protein.

I know that eating lighter meals, like these Vegetarian Fajitas, regularly allows me the opportunity to indulge in dessert once in a while.

But more importantly, I’m setting the example that vegetables taste good. Or really, more than just good.

Most children are not big fans of vegetables. Though I continue to offer a variety of vegetables to our kids at meal time (with the expectation they take at least one), I figure that the best example I can really give is to eat a wide variety of vegetables myself.

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ingredients needed to make vegetarian fajitas

Ingredients in Vegetarian Fajitas

I made this easy fajita recipe using my current favorite fajita veggies seasoning and marinade. Here’s what you’ll need to make the fajitas:

  • Portabella mushrooms
  • Bell peppers
  • Red onion
  • Flour tortillas
  • Red wine vinegar
  • Lime juice
  • Olive oil
  • Garlic
  • Spices
  • Garnishes of choice

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

woman making the mushroom fajita marinade for vegetable fajitas

How to Make Vegetarian Fajitas

These portabella mushroom fajitas require some prep work, but much of that is inactive prep while the mushrooms marinate.

  1. Remove the stems off of the mushrooms, reserving for a later use, then slice them.
  2. Combine the ingredients for the fajita marinade and whisk until well mixed. 
  3. Add the portabella mushroom slices, tossing to coat, and let marinate for 20-30 minutes.
  4. Meanwhile, slice the peppers and onions into strips.
  5. Heat a large pan over medium-high heat. Add olive oil to the pan. 
  6. Add the onions and peppers, cooking until the onions are slightly translucent.
  7. Then, add the mushrooms and half of the marinade. 
  8. Cook until the fajita marinade is absorbed and the mushrooms are tender.
  9. Fill warmed tortillas with fajita veggies and choice of toppings.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

bell peppers, onions, and mushrooms cooking for veggie fajitas

Can I Prep This Recipe in Advance?

Yes! You can prep the ingredients ahead of time.

Slice the veggies and prepare any fajita toppings (i.e. make the guac or salsa, grate the cheese, etc.).

Note that once the fajita veggies have been cooked, they’re best enjoyed right away. But, if you do reheat them to serve later, then I recommend reheating them in a skillet rather than microwaving them.

fajita veggies in a cast iron pan on a white wooden table

Tips for Making Mushroom Fajitas

  • I like to use a cast iron skillet when making these mushroom fajitas. If you aren’t familiar with cooking with cast iron, check out my tips for caring for cast iron.
  • I recommend gently heating the tortillas in a skillet or in the microwave (using one of these tortilla warmers) before assembling the fajitas. This makes them easy to roll and prevents them from cracking.
  • You could use regular white button mushrooms, but I picked out some smaller portabellas for a hearty taste. You can also use a variety of different mushroom types such as crimini, button, and small portabella (sometimes called baby bella)
  • I like to use at least two colors of bell peppers in this mushroom fajita recipe. Choose whatever colors you like for a variety!

Can I Make This Recipe Gluten-Free?

Very easily! Use your favorite gluten-free tortillas in place of the flour tortillas and make sure any pre-packaged toppings are certified gluten-free.

If you use corn tortillas, also double check that they are completely gluten-free as sometimes they may have flour in addition to the corn, or be processed on shared equipment.

table set with ingredients to make this vegetarian fajita recipe with a woman picking up a tortilla to make fajitas with mushrooms

Fajita Toppings to Try

Below are some of my family’s favorite fajita toppings. You can load up these vegetarian fajitas with whatever you’d like!

Customize these Vegetarian Fajitas!

The great thing about these vegetarian fajitas is that you can customize them however you like with all the great topping ideas!

Like something you don’t see here? Feel free to add it to your mushroom fajita! Let me know what your favorite fajita toppings are in the comments, too!

woman holding a glass of water with lime next to a plate of mushroom fajitas

What to Serve with these Vegetarian Fajitas

This healthy mushroom fajita recipe pairs well with pretty much all of your typical Mexican side dishes Here are some of my go-to side dishes:

woman assembling her tortilla for this vegetable fajita recipe

More Easy Mexican Dinners:

I hope you’ll give these Vegetarian Fajitas a try next time you’re craving Mexican food! If you’re looking for a few more easy Mexican dinner ideas, you’ll see some of our favorites below. As always, feel free to check out the Mexican Food section to see more of those recipes!

In these Chicken, Black Bean, and Spinach Enchiladas, corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then they’re smothered in both roasted tomatillo salsa and a tangy sour cream sauce. 

Shredded Beef, Black Bean and Quinoa Stuffed Poblanos are a healthier take on Chile Rellenos.

Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce is a classic Tex-Mex dish from my childhood. Corn tortillas are stuffed with shredded chicken and smothered in a rich, chili gravy sauce before baked up to perfection with a gooey cheese topping.

Try a fun summer take on tacos with this recipe for Chicken Tacos with Grilled Corn Tomato Salsa.

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe.

Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.

close up photo of a white plate with three vegetarian fajitas

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a plate of vegetarian fajitas on a white wooden table with bowls of guacamole, salsa, and sour cream

Vegetarian Fajitas with Portabella Mushroom

Yield: serves 4
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

You won't miss the meat in these Vegetarian Fajitas. They're made with bell peppers and mushrooms, and flavored with a homemade fajita marinade!


For the Fajita Filling:

  • 8 ounces small portabella mushrooms
  • 1 yellow red bell pepper
  • 1 red bell pepper
  • 1 large purple onion
  • 8 small taco sized flour tortillas, warmed

For the Portabella Marinade:

  • 1 tablespoon water
  • 1 tablespoon red wine vinegar
  • 1 lime, juiced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 - 3/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

For the Garnishes:

  • Restaurant Style Salsa
  • homemade guacamole
  • shredded cheddar, Monterrey jack or pepper jack cheese
  • fresh cilantro leaves
  • sour cream


  1. Remove the stems off the mushrooms, reserving for a later use.
  2. Slice the mushrooms in 1/3 to 1/4 inch thick slices.
  3. Combine the ingredients for the marinade and whisk until well mixed.
  4. Add the portabella mushroom slices, tossing to coat, and let marinade for 20-30 minutes.
  5. Meanwhile, slice the peppers and onions into strips half inch strips, discarding the seeds, stem and ribbing from the peppers and the skins from the onion.
  6. Heat a large saute or cast iron pan over medium-high heat. Add 1 1/2 teaspoons olive oil to the pan.
  7. Add the onions and peppers, cooking until the onions are slightly translucent - about five minutes. Stir frequently.
  8. Then, add the mushrooms and half of the marinade.
  9. Cook until the marinade is absorbed and the mushrooms are tender, about 3-5 minutes.
  10. Fill warmed tortillas with vegetable mixture, cheese, sour cream cilantro, salsa, and guacamole.

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Nutrition Information
Yield 4 Serving Size 2 Fajitas
Amount Per Serving Calories 504Trans Fat 1gFiber 9g

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Melissa French, The More With Less Mom

Friday 30th of May 2014

Hi! I linked to this recipe in my June Real Food Monthly Meal Plan article. This marinade sounds so good! Thanks for posting!


Friday 3rd of May 2013

I've made these twice now and topped them simply with shredded cabbage soaked for a bit in lime juice and cilantro, plus avocados - delicious! My husband, who is skeptical both of Mexican food and vegetarian food, really likes them. Thank you!

Mama Carmody

Sunday 28th of April 2013

I just made these for dinner and they were delicious! Thanks so much! I repinned the recipe on my Pinterest board.


Wednesday 5th of September 2012

That marinade was so good! Made the whole meal. Thanks for posting it.


Friday 3rd of August 2012

Hi. Stumbled across this recipe and made it last night. The marinade was great, but I did sub in some summer squash for one of the peppers. Thanks a lot for the inspiration.

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