This post contains amazon affiliate links.
Vegan fajitas with beans and corns – delicious, easy, quick vegan meal. These are easy and quick vegetarian or vegan fajitas for a meatless meal. This is the best when you don’t feel like cooking, best for weeknight dinners.
We love Tex-Mex cuisine a lot. I make fajitas often. Mostly vegetarian and vegan fajitas only. There are different ways to make these vegetarian fajitas. Even these fajitas are meatless but too delicious and flavorful with loads of plant proteins.
Even vegetarians and vegans have different plant protein options to add to your fajitas. I also love tofu fajitas and mushroom fajitas made in the air fryer. Here you can take any beans of choice like black beans, pinto beans, kidney beans, etc.
Why you will love these vegan fajitas?
- these are delicious, flavorful
- vegan, plant-based
- nut-free, Allergan-free
- versatile to customize
- a quick vegan meal that takes less than 20 minutes
What vegetables do you need for vegetarian fajitas?
Fajita vegetables are generally peppers, onions, mushrooms, etc. Here I have taken peppers, tomatoes, and onions along with beans and corn.
You can certainly add zucchini, string beans, asparagus, poblano peppers, shitake peppers, etc.
Though black beans are the most commonly used beans in fajitas, you can take any of the beans available to you. I add pinto beans, kidney beans, or black beans. The other plant based protein to add in your vegan fajitas are tofu, mushrooms, especially portebellos, shitake mushrooms, etc.
Making Fajita vegetables
You can make fajita vegetables on the stovetop or in an oven or in an air fryer. This comes out delicious in any of the cooking methods. I love to make the vegetables in my air fryer.
Seasoning plays an important role in bringing the best flavor out from the veggies. You can take fajita seasoning mix or sauce for this recipe. Otherwise, make your own spice mix and fajita sauce.
The spices you need for this fajita veggies are coriander powder, cumin powder, chili powder, smoked paprika, cayenne pepper, garlic powder, onion powder.
In a small bowl add the ground spices including salt and 3 – 4 tbsp water and 2 tbsp olive oil. Stir well to mix the spices. You can skip adding olive oil if you are making the veggies in a pan or skillet on stovetop since we will add oil first on the heated pan.
But when I bake or air fry the veggies, I add oil along with the spices to keep the veggies moist. However, you can also spray oil afterwards.
In Tex-Mex recipes, cumin powder is an essential flavor that makes it different in taste as well. To substitute smoked paprika you can add paprika + liquid smoke. Smoky flavor makes the veggies delicious.
Saute fajita veggies on the stovetop
Heat oil in a pan. Add sliced peppers, onions and give a nice stir. You can also add some freshly minced garlic here for some extra garlic flavor. Saute for 2 minutes, till the veggies turn a little soft. Then add chopped tomatoes and saute for another 1 – 2 minutes.
Now add the spice mix (sauce). Stir them to mix all spices with veggies. Cook for 2 minutes more on low flame so that vegetables absorb the flavor of the spices. Total time in this method – 6 minutes approximately.
Oven-Baked Fajita Veggies
Preheat the oven to 400F. Spread the veggies on the sheet pan. Drizzle the fajita sauce on the veggies. Mix them thoroughly. Let some extra sauce spread on the pan as it won’t allow the veggie to dry up while being baked. Roast the veggies at 400 F for 20 minutes till the veggies are tender. If required, cook for another 5 minutes.
This is my favorite way to make my fajita vegetables. The best part is you don’t need to pay attention to the veggies. Set temperature and time.
In a mixing bowl add the sliced veggies. Pour the spice mix (sauce). Mix them well. Now preheat the air fryer at 400 F for 3 minutes. Then transfer the veggies to the air fryer basket and start the air fryer at 375 F (190 C) for 10 minutes. Check at 5 minutes and toss the veggies once. Remove at 10 minutes when the veggies are tender and charred at the edges.
Saute the beans and corns
Heat oil in a pan. Add chopped onions, garlic and saute till translucent. Now add the beans and frozen corns followed by the spices. Add a little water (1 – 2 tbsp) to prevent the burning of spices. Saute for 2 minutes more.
Assemble the vegan fajitas
Take 4 – 6 tortillas for serving. You can simply serve them with guacamole or salsa or pico de gallo, etc. Warm the tortillas under direct flame using a tong or microwave for 1 minute. Place the fajita veggies on the tortilla. Then top it with sauteed beans and corn followed by other crema or salsa or guacamole and a hand full of cilantro leaves. Plain vegan yogurt or vegan sour cream can also do great as toppings.
Can I make ahead my vegan fajitas?
Absolutely. You can make the fajita vegetable and beans mixture well in advance and stock up for the whole week. Refrigerate them in an air-tight box. Reheat in the microwave for 2 minutes and serve with warm tortillas. You can also reheat the same in an air fryer at 400 F for 4 – 5 minutes. No need to preheat the air fryer.
Can I double the recipe?
Yes, you can double the recipe by adding more beans to the fajita vegetables for a filling meal.
Recipe Card for Vegan Fajitas
- 1 green pepper sliced
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 red onion sliced
- 1/2 cup beans any beans
- 1/2 cup frozen corns
- 4 – 6 garlic pods minced
- 1 small onion
Spices For Fajita Vegetables
- 4 tortillas
- 1 cup salsa
- 4 – 5 tbsp vegan mayo
- Slice the peppers, onions and prepare the veggies first.
- In a small bowl add all spices mentioned in the ingredients list above for fajita vegetables.
Fajita vegetables on stovetop
- Heat oil in a pan.
- Add sliced peppers, onions and give a nice stir.
- You can also add some freshly minced garlic here for some extra garlic flavor.
- Saute for 2 minutes, till the veggies turn a little soft.
- Then add chopped tomatoes and saute for another 1 – 2 minutes.
- Now add the spice mix (sauce).
- Stir them to mix all spices with veggies.
- Cook for 2 minutes more on low flame so that vegetables absorb the flavor of the spices.
- Total time taken in this method – 6 minutes approximately.
Fajita vegetables – oven baked
- Preheat the oven to 400F.
- Spread the veggies on the sheet pan.
- Drizzle the fajita sauce on the veggies. Mix them thoroughly.
- Let some extra sauce spread on the pan as it won't allow the veggie to dry up while being baked.
- Roast the veggies at 400 F for 20 minutes till the veggies are tender.
- If required, cook for another 5 minutes.
Fajita vegetables – Air fryer
- In a mixing bowl add the sliced veggies.
- Pour the spice mix (sauce). Mix them well.
- Now preheat the air fryer at 400 F for 3 minutes.
- Then transfer the veggies to the air fryer basket and start the air fryer at 375 F (190 C) for 10 minutes.
- Check at 5 minutes and toss the veggies once.
- Remove at 10 minutes when the veggies are tender and charred at the edges.
Saute Beans and corns
- Heat olive oil in a pan.
- Add chopped onions, garlic and saute till translucent.
- Now add the beans and corn followed by the spices.
- Add a little water (1 – 2 tbsp) to prevent the burning of spices.
- Saute for 3 – 4 minutes more.
Assemble and serve
- Warm the tortillas on a skillet or under dierct fire with help of a tong.
- Otherwise microwave the tortilla for 1 minute.
- Place fajita vegetables followed by sauteed beans and corns.
- Top it with salsa or pico de gallo and some vegan mayo.
- Add some cilantro leaves and serve vegan fajitas.