These Vegan Fajitas are bursting with color, flavor, and plant-based goodness. Made with a sizzling mix of bell peppers, onions, and seasoned portobello mushrooms (or tofu, if you prefer), they’re cooked to perfection with bold spices like cumin, chili powder, and paprika. Serve them in warm tortillas and top with avocado, salsa, lime juice, or vegan sour cream for a satisfying, wholesome meal. Quick to prepare and perfect for weeknight dinners, these fajitas are a delicious way to enjoy a classic dish.
Ingredients
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon white sugar
- garlic salt to taste
- salt and pepper to taste
- Fajitas:
- 2 small zucchini, julienned
- 2 medium small yellow squash, julienned
- 1 large onion, sliced
- 1 green bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 2 tablespoons olive oil
- 1 (8.75 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
Instructions
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Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
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Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
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Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.
