The Ultimate Vegetarian Fajitas Recipe (VIDEO)

Watch how to make the best vegetarian Fajitas recipe you’ll ever have. These tasty Fajitas are a healthy tex mex recipe with lot’s of nutrients, and it’s very easy to make! Recipe Below.

Recipe: 4 Servings / 8 Tortillas .50 per
– 3 Medium Bell peppers sliced, about 6 cups
– 2 Cups of Onions – sliced
– 2 tbsp of vegetable oil – coconut, olive oil, grape seed
– 3 Cloves of Garlic – minced
– 400 ml of drained kidney beans
– 1 tbsp of cumin
– 1 tbsp of chili powder
– 1 tbsp of garlic powder
– 1 tbsp of salt
– 2 cups of mushrooms – sliced
– 4 -8 Tortillas
– 1 Cup frozen corn

Optional Garnish
– Avocado/guacamole – Chopped
– Salsa
– Cilantro – chopped
– Lime wedges

1. Heat up a large pan to medium high, and add vegetable oil. Once oil has heated up, starts to glisten, not smoke, add onions, and fry for a few minutes till onions start to brown. Then add bell peppers and continue to mix with a spatula and fry for a couple minutes. Add garlic and mix.

2. Warm oven to lowest setting it can go. Around 170 degrees Fahrenheit to warm tortillas. Add red kidney beans to pan, and mix. Then add mushrooms and continue to mix and saute. Add all spices, and mix. If your food starts to stick to the pan, you can add a couple tbsp of water, or vegetable stock. Then add 1 cup of frozen corn, and cook till corn is hot.

3. Wrap tortillas in tinfoil and while it’s warming you can prep any garnish you may like. Serve fajita mix on a warm tortilla and top with garnish. Wrap the sides in then the front and back, and serve.

Looking for a budget-friendly meal that’s easy to make and packed with flavor? Look no further than vegetarian fajitas! In this recipe, I’ll show you how to make a delicious fajita mix that’s perfect for any occasion, and won’t break the bank.

To get started, heat up a large pan to medium-high heat, and add a couple tablespoons of vegetable oil. Once the oil is hot, add in two cups of onions (red or white), and let them sizzle until they’re soft and browned. Then, add in three sliced bell peppers and mix everything together.

To give your fajita mix some extra flavor, add in three cloves of minced garlic, one drained can of red kidney beans (400 milliliters), and about two cups of chopped mushrooms. Mix everything together and let it cook on high heat for a few minutes, stirring occasionally. If anything starts to stick to the bottom of the pan, you can add a bit of vegetarian stock, wine, or even water to help loosen it up.

Once everything is cooked through and smelling delicious, it’s time to add some spices. I like to use one tablespoon each of salt, smoked paprika, chili powder, garlic powder, and cumin. Mix everything together, then add in about one cup of frozen corn (more or less, depending on your preference). Cook everything together for a few more minutes, then turn off the heat.

While your fajita mix is cooking, you can warm up some tortillas in the oven. I like to set my oven to the lowest setting (around 170 degrees), then wrap my tortillas in aluminum foil and let them warm up for about 10 minutes.

When everything is ready, it’s time to assemble your fajitas! I like to set everything up buffet-style, so that everyone can customize their own fajitas. Start with a warm tortilla, then add a generous helping of the fajita mix. Top with some fresh cilantro, sliced avocado, a squeeze of lime juice, and a dollop of sour cream or yogurt (if you’re not vegan). Add a bit of salsa for some extra flavor, then roll everything up into a delicious fajita!

This recipe makes about eight servings, and costs less than $1.50 per serving. It’s a great option for anyone on a budget who wants to eat healthy and delicious food. So give it a try and let me know what you think!

Get inspired on Pinterest:


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