Vegetable Fajita Tacos

These vegetable fajita tacos (aka vegan vegetable fajitas) are quick and simple to prepare and loaded with color and flavor, for a truly satisfying plant-based meal in under 30 minutes!

Flavorful Black Bean Vegetable Fajitas (Fajita Tacos)

With a combination of Mexican spiced bell peppers, onion, and black beans, these mouth-watering vegetable fajita tacos are so packed with color, flavor (caramelized, smoky, spicy, and savory), and pure belly satisfaction to impress the entire family (yes, even the meat eaters!).

These vegan fajitas are so simple to make, too. Just slice the veggies, saute or grill them with the seasoning, and assemble them alone or keep reading for all my favorite topping options (perfect for allowing everyone to customize their final veggie tacos). Either way, get these veggie fajitas from the kitchen to table in under 30 minutes, with just a handful of ingredients.

Fajitas Vs. Tacos: What's the difference?

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

Well, fajitas (translated means 'little belts/skirts') usually refers to the filling. I.e., grilled or sauteed vegetables (usually bell peppers and onion), used to put in the tortillas.

Whereas tacos refer to any food wrapped in a tortilla. For that reason, this recipe can be referred to as both veagn fajita tacos or vegetable fajitas and can be enjoyed alone or loaded up with extra toppings.

The Ingredients

The Fajita Veggies:

• Bell peppers: I used a combination of red and green, but any color works.
• Onion: I used red onion, but yellow or white onion are also fine.
• Garlic: Garlic paste or powder will work in a pinch, adjusting the amount to taste.
• Black beans: You can use canned black beans (low sodium if preferred) or cook them yourself. Pinto beans are another option, or even vegan refried beans.
• Vegetable oil: Or any neutral cooking oil like avocado oil, etc.
• Taco seasoning: Use mild, medium, or hot taco or fajita seasoning according to your desired heat levels. Alternatively, make your own with a combination of spices, including smoked paprika, 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 cilantro: (optional) Sliced green onion or parsley would also work.

What Else Could I Add To The Veggie Fajita Tacos?

This includes ways to adapt the veggie fajita recipe as well as extra toppings:

Optional Add-ins

• Mushrooms: For a more tender texture and flavor, you could add thinly sliced mushrooms to the vegan fajitas. I recommend using large portobello mushrooms.
• Other vegetables: These veggie tacos will work with several other types of veggies alongside the fajita peppers and onions, including:
  • Zucchini
  • Cauliflower
  • Broccoli
  • Eggplant
  • Grilled corn
  • Carrot
• Protein: If you want to emulate beef or chicken fajitas, add some shredded tofu, walnut chickpea taco meat, or a meat alternative that will cook in a similar time to the fajita veggies.
• Hot sauce: Added to taste.
• Liquid smoke: To increase the smokiness of the sauteed peppers and onion for fajitas, add a few drops of liquid smoke.
• For low-carb vegan fajitas: Swap the tortillas for sturdy lettuce leaves.

Toppings For Vegan Fajitas

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

• Pico de Gallo: Or another fresh tomato-based salsa or even diced tomatoes
• Avocado: Either sliced or creamy guacamole
• Vegan sour cream: Or another creamy sauce
• Vegan cheese: Use a sharp shredded cheese or vegan feta alternative in this veggie fajita recipe.

How to Make Vegetable Fajita Tacos?

This fajita vegetable tacos recipe requires just four simple steps to prepare and under 30 minutes!

• 1) First, rinse, dry, and thinly slice the peppers and red onion. Also, mince the garlic.

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

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

• 3) Stir in the black beans and cook for another minute or two until they're warmed through.

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

• 5) Assemble the vegetable fajita tacos by scooping the fajita filling in first and topping it with any optional garnishes. I used a squeeze of lime juice and some minced cilantro. Enjoy!

Serve these veggie fajitas in the traditional way by bringing the hot skillet directly to the table (on a heat-proof surface).

You can enjoy these onion and bell pepper tacos alone or make more of a meal by pairing them with rice (like this Instant Pot Mexican rice), an easy green salad, or even fries.

FAQs

Top Recipe Tips and Notes

• Slice everything evenly: That way, the veggies will cook evenly.
• Use a cast-iron skillet if you have one: This will help you achieve the char on the peppers and onions for more authentic vegan fajitas.
• The cooking time will vary: Depending on how tender you'd like the fajita vegetables to be.

Make-Ahead and Storage Instructions

Make ahead: You can prepare the fajita vegetable mixture 3-4 days in advance and store them in an airtight container in the fridge until ready to use.

Store: Once assembled, enjoy the black bean veggie tacos quickly to avoid them becoming soggy. Any leftover filling will store in an airtight container for 3-4 days.  

Note that the veggies release liquid as they sit. I recommend serving them with a slotted spoon the next time you use them, to avoid soggy tortillas.

Reheat: Use the stovetop (or microwave) to reheat the fajita vegetables, stirring often.

Related Recipes

• Vegan jackfruit tostadas
• Vegan Instant Pot Mexican rice
• Butternut squash bean burritos
• Air fryer black bean nachos
• Easy vegan jalapeno poppers

If you try this easy vegetable fajita tacos recipe, I'd love to know what you think in the comments below. I'd also really appreciate a recipe card rating!

Photos by Alfonso Revilla