Vegan Fajitas

Vegan Fajitas

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"This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away."
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1 h 10 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
  2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 128 Ratings

Most helpful positive review

I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on th...

Most helpful critical review

Hmmmmmm...not my favorite. The vinegar was overwhelming. I love the idea & the veges, but I would go for more of a traditional fajita marinade next time. Thanks anyway Nancy.

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I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on th...

This is a great recipe and the best part about it is that you can "tweak" it to match your taste and available ingredients. For the marinade, I cut down on oil quite a bit, used lemon juice ins...

My husband complained loudly when he saw the name of this recipe. However, he really like these fajitas. We topped with fresh tomatoes and cilantro (and my husband put cheese on his). I also u...

The marinade for this is wonderful, just like in a restaurant! I opted out of the black beans and corn, and used sliced baby portabello mushrooms to add a little heartiness instead.

These were good right off the stove but the leftovers were not good at all imo. But anyhow I did add more spices to the veggies and I also added in spices to the beans (I used pinto, only becaus...

I have used this recipe many times and have always enjoyed it. I do tweak it sometimes with more chili powder, etc. I have passed this on to many friends as well. Thanks for the easy recipe!

Very tasty, I added red pepper to spice it up a bit. Eating this made me feel GOOD!

YUM! I added 1 portobello mushroom to add some "meatiness". I also added half a packet of "fajita" seasoning dissolved in water. I also skipped the corn & beans opting for a cold corn & bean ...

The first time I made this, I followed the recipe pretty closely, and it was okay. Since then, I've tweaked the marinade a bit by doubling the chili powder and adding a splash of lemon juice and...

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