AuthorSarah D.

These vegetarian fajitas are so healthy and extremely delicious at the same time! I love this recipe because with it I can indulge in one of my favorite foods and feel virtually guilt free.

Are you ready for a healthy, vegetarian Mexican feast?!

I use eggplant in this recipe because it somehow resembles meat in my head, and it's extremely gifted at soaking in all of the surrounding flavors. Yum! Some people oddly don't like it, so I label it as optional - but it's my personal favorite ingredient in this recipe.

The vegetarian fajita recipe below is for 2 servings. The salsa and guacamole recipes yield about 2 cups each.

I know the list of ingredients may look a bit intimidating, but this is actually a very simple recipe. Give it a try!

PS. You'll notice a pattern with the ingredients for these 3 recipes - lots of lime, cilantro and garlic. It amuses me how when I make Mexican food I use 90% the same ingredients, but in different orientations. And somehow it all tastes different!


  • 4 flour tortillas
  • 1 Tbsp vegetable or olive oil
  • 2 bell peppers, any color, sliced into strips
  • 1 onion, sliced into strips
  • 1 large eggplant (optional, but extremely tasty!)
  • 1 clove minced garlic
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp oregano
  • dash of salt & pepper to taste
  • juice from 1/2 fresh lime, or 1 Tbsp lime juice
  • 2 Tbsp fresh cilantro, chopped
  • garnish with fresh cilantro, lime wedges, fresh salsa and/or guacamole (recipes below)


First we'll marinade the ingredients in a large zip lock bag. Toss everything, except the tortillas and garnishes, into the bag - the oil, sliced bell peppers, onions, eggplant, garlic, all seasonings, chopped cilantro and the juice from 1/2 lime. Seal the bag and shake it so that everything is evenly coated with oil and seasonings.

Set the bag aside and let everything marinade for 5-10 minutes while you prepare the salsa and/or guacamole (recipes for both are below.)

Heat a wok or large skillet to medium high heat and add the marinated vegetables from the bag. Stir fry the vegetables until tender, about 5-6 minutes. Be careful to not over-cook them, making them soggy and limp, they should still have a bit of crunch.

Remove from heat and warm your tortillas in a clean skillet or in the microwave.

Spoon vegetable mixture into tortillas and roll them up. Garnish with fresh cilantro, lime wedges, salsa and guacamole. May also serve with a side of black beans.

Dig in and enjoy your vegetarian fajitas!!

Salsa (Pico de Gallo) Recipe

  • 3 large ripe tomatoes, seeded and diced
  • 1/4 onion, finely diced
  • 1 jalapeno, diced, or 6-8 pickled slices of jalapenos
  • 1 clove garlic, minced
  • 1-2 Tbsp fresh cilantro, chopped
  • juice from 1/2 lime
  • salt & pepper to taste

Combine all ingredients, cover and chill until ready to serve. Makes about 2 cups of salsa.

Guacamole Recipe

  • 2 avocados, peeled, seeded and mashed
  • 1/2 onion, finely diced
  • 1 large ripe tomato, seeded and finely diced
  • 1 garlic clove, minced
  • 1-2 Tbsp fresh cilantro, chopped
  • juice from 1/2 lime
  • salt & pepper to taste

Gently mix all ingredients in a bowl, cover and chill until ready to serve. Makes about 2 cups of guacamole.

Yields1 Serving
Total Time20 mins



Vegetarian Fajitas