I know you’ve been waiting for the easiest veggie fajitas because you’re yearning for a quick dinner that you can put on the table in no time, right? I get it. You don’t want to slave in your kitchen and you don’t need to with these fajitas. I created this vegetarian fajita recipe just in time for the cooler weather this fall and I’m sure they will be a staple on your dinner table well through the spring. I guarantee it!
This article is sponsored by our friends at Lifeway Kefir.
WHY WE LOVE THEM
I love these veggie fajitas because they’re simple and that’s what the recipes in my kitchen are all about. Simple, simple, simple. I love tossing together lettuce wraps, tacos or fajitas when I’m in a hurry and need to get dinner into my belly without spending hours thinking about what to eat. To me, fajitas are fun and they were always my favorite meal to eat at home and when dining out as a kid. There’s something cozy and festive about fajitas that brings me back to those days when I was a little kid and I could put them together myself, starting with the veggies, then the toppings and wrapping them up and taking a bite. I think I got so excited about all of this because fajitas are considered a finger food!
HOW WE MAKE THEM
This vegan fajitas recipe is perfect for anyone who doesn’t eat meat but is looking for a hearty meal. Don’t worry if you’re a carnivore, we have optional organic animal protein options listed below for you! Either way, the easy fajita sauce recipe that I used with Lifeway Kefir’s Plantiful beverage is bursting with flavor and is sure to make you a very happy person. I tried these beverages for the first time this summer and I couldn’t help but want to use these creamy dairy-free beverages for sauces, desserts, smoothies and so much more! I really can’t wait for you to try these. If you can’t drink dairy (like me), I have a feeling you’re going to love them. They’re a great alternative to almond milk and other dairy-free beverages, so if you’re on the lookout for something new to add to your cereal, dairy-free baking or just for drinking, do yourself a favor and check these out!
PREP TIPS // If you’re looking for a bit more protein while you’re prepping this recipe, you can easily add nuts or seeds. I personally love to add roasted walnuts to this recipe. If you’re in the mood for it, check out my article on how to roast nuts for step-by-step directions.
INGREDIENT SWAPS // I used a handful of my favorite vegetables to put into these fajitas but feel free to use any veggies of your choice, such as cauliflower, broccoli, asparagus, sweet potatoes or whatever floats your boat.
THREE easy STEPS
Here’s how we made the easiest veggie fajitas in three simple steps:
STEP 1 // Toast the tortillas so they’re nice and toasty!
STEP 2 // Sauté the veggies and make the easy fajita sauce using Lifeway Kefir’s Plantiful beverage.
STEP 3 // Add your veggies in the center of the tortillas, wrap and eat!
LISTEN // STEP-by-STEP DIRECTIONS
Listen below for Amie’s tips that are not mentioned in this article as well as quick directions on how to make this recipe step-by-step.
SHOP the RECIPE
HOW WE EAT THEM
SERVING SUGGESTIONS // In the SHOP the RECIPE above, you’ll see a beautiful pair of tongs that I love to use when entertaining and a gorgeous set of plates and bowls that you can use for serving this recipe. I feel like fajita nights and taco nights are so much fun to serve so I always try to do my best to make the table a bit festive and create a fun ambiance. Get creative and have fun with it!
OPTIONAL ORGANIC ANIMAL PROTEIN // how to cook chicken.If you’re a carnivore and you’re not into just using a vegetarian fajita filling, you can serve organic chicken with these fajitas. Just add sliced chicken on top of the fajitas and you’re all set. You can pre-make your chicken on a Sunday night so you’ll have it throughout the week to add to recipes like this. Whether you like it roasted, poached, sautéed or baked, we have step-by-step directions for our favorite ways on
STILL HUNGRY? If you loved making these Easy Veggie Fajitas and want more of our anti-inflammatory recipes, check out our 30 Day Reset Program, which is only available for a limited time.
Yearning for a quick dinner that you can put on the table in no time? These easy veggie fajitas will be on the table in no-time. They're gluten- and dairy-free, as always.
- 4 gluten-free whole grain tortillas
- 4 tsp. extra-virgin olive oil, divided
- 1 head Swiss chard, thinly sliced
- Sea salt and freshly ground black pepper to taste
- 1 cup thinly sliced baby bella mushrooms
- 2 scallions thinly sliced
- 1 cup grape tomatoes quartered
- 1 Tbsp. finely chopped fresh parsley
- 1 tsp. fresh orange zest for garnish
- 1/3 cup Lifeway Plantiful probiotic plain beverage
- 2 Tbsp. freshly squeezed orange juice
- 1 tsp. orange zest
- 1 tsp. fresh basil leaves
- ¼ tsp. sea salt
- ¼ tsp. ground cumin
- ¼ tsp. chili powder
- Pinch pepper
Using tongs, hold the tortillas one-by-one over a medium flame on the stovetop until the tortilla is toasted. Set aside.
In a large skillet, heat 2 tsp. olive oil and sauté the Swiss chard over medium heat for 5-7 minutes or until wilted and bright green. Season to taste with sea salt and pepper. Transfer to a plate.
Return the large skillet to the stovetop and use the remaining 2 tsp. olive oil and sauté the mushrooms over medium heat for 5 minutes or until tender. Season to taste with sea salt and pepper. Transfer to the plate with the Swiss chard.
Lay the toasted tortillas on a flat surface, such as a serving platter or wooden cutting board and top them with the Swiss chard and mushrooms followed by the remaining ingredients. Drizzle with the fajita sauce (recipe below) and serve warm.
Combine all ingredients in a small bowl and mix well until combined. Drizzle over the fajitas. Store leftover sauce in the fridge in a sealed container for up to 1 day.
RECIPE COPYRIGHT // This recipe was created by Amie Valpone. Please do not reprint this recipe without our permission. If you’d like to feature this recipe on your website, please rewrite the directions and link to this recipe as the original source. Thank you.