10-Minute Vegan Vegetable Fajitas

10-Minute Vegan Vegetable Fajitas

The Spruce Eats / Tara Omidvar

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Yield: 4 fajitas
Nutrition Facts (per serving)
570 Calories
18g Fat
89g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 570
% Daily Value*
Total Fat 18g 22%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 913mg 40%
Total Carbohydrate 89g 32%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 14g
Vitamin C 84mg 421%
Calcium 73mg 6%
Iron 5mg 30%
Potassium 361mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fajitas are often a dish that favors animal proteins such as beef, chicken, or shrimp. If you're eating a vegan diet, however, you may have had mushroom fajitas or maybe tofu fajitas, but these pepper fajitas are easy and flavorful.

You can get these easy fajitas on the table in about 20 minutes, half of which is cooking—no kidding. It may look like a long list of ingredients, but the recipe consists of mostly bell peppers and onions, along with a few flavorful seasonings. This quick vegan recipe calls for red and green bell peppers, but you can use a combination of red, green, orange, and/or yellow bell peppers if you prefer. This recipe doubles easily. Serve with a side of rice, if desired.


  • 1 red bell pepper, sliced into strips

  • 1 green bell pepper, sliced into strips

  • 1 to 2 tablespoons olive oil

  • 1 onion, thinly sliced

  • 1/2 teaspoon garlic salt

  • 1 teaspoon curry powder

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon cayenne pepper

  • 4 flour tortillas

  • 1/4 cup salsa, optional

  • 1/4 cup nondairy sour cream, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for 10-Minute Vegan Vegetable Fajitas

    The Spruce Eats / Tara Omidvar

  2. In a large skillet or frying pan, sauté bell peppers and onion in olive oil over medium-high heat.

    Bell peppers and onions sauteed in olive oil in a skillet

    The Spruce Eats / Tara Omidvar

  3. Add garlic salt, curry powder, chili powder, and cayenne pepper. Cook, stirring frequently, until peppers and onion are soft, about 5 to 7 minutes. Make sure to not overcook the bell peppers; they should be tender but not too soft. 

    Spices added to bell pepper in the skillet

    The Spruce Eats/ Tara Omidvar

  4. Warm flour tortillas in microwave or oven for just a few seconds.

    Warmed tortillas on a plate

    The Spruce Eats / Tara Omidvar

  5. Divide peppers among 4 warmed flour tortillas. Add a bit of salsa and nondairy sour cream to each, if using, and serve immediately.

    10-Minute Vegan Vegetable Fajitas on a plate

    The Spruce / Tara Omidvar


When prepping the peppers and onions for these fajitas, cut them into pieces of similar sizes and thickness, so that they cook evenly.


  • Super short on time or short on fresh spices? Toss in a half to two-thirds of a packet of taco seasoning in place of the individual spices.
  • Keep the hot sauce nearby, if that's your thing, and sneak in some ​homemade guacamole, if avocados are in season.
  • You can add in some meat substitute, lightly browned seitan or even a bit of sauteed or fried or baked tofu, if you want something a bit heartier.
  • Chopped mushrooms would work well with the peppers.
  • You can substitute nondairy, plant-based plain yogurt if desired.
  • Finely chopped fresh cilantro makes for a delicious garnish.
  • Substitute corn tortillas for a gluten-free vegan fajita.

How to Store and Freeze Vegetable Vegan Fajitas

These vegan vegetable fajitas will keep in the refrigerator for up to 5 days, provided they're not filled with toppings inside tortillas.

Freeze any leftover fajita filling (the peppers and onions) in a zip-close freezer-safe bag or an airtight container for up to 3 months. When they defrost, they won't have the same texture, but you could chop them finely and add them to soups or chilis, if desired.