Skillet Fajitas are making weeknight dinner dreams come true! You need one large skillet and right around 25 minutes until you’re ready to dig in.

Fajita veggies in pan tossed with sauce with a serving spoon.

Even better, you can meal prep the veggies for lunches throughout the week. Create fajita bowls, or fajita salads, or enjoy extra tortilla-wrapped goodness!

If you’re new to the world of fajitas, they are a popular Tex-Mex dish that’s comprised of thinly sliced meats – often chicken or steak – along with thin strips of onion and bell peppers. This filling is served in warm tortillas with your favorite taco toppings.

What You’ll Need for Skillet Fajitas

Fajita veggies include onion and bell peppers. Since we’re not adding meat in this vegetarian version, we’re adding some plant-based texture and protein.

Sheet pan of sliced peppers and onion.
  • Red Onion: adds gorgeous color and is quite delicious when roasted. You can substitute with yellow or white onion if it’s what you have.
  • Bell Peppers: again, hello, color! Use any combination of red, yellow, orange, and green peppers. I like to throw a green one in because it has a little more of a peppery flavor than the sweeter red, yellow, and orange varieties.
  • Refried Beansit’s important to have some protein in veggie fajitas to keep you full and satisfied, and refried beans definitely do the trick. Plus, they’re delicious! You could also substitute with a can of pinto beans and add it to the vegetables.
  • Fajita Sauceof course we’re using a homemade sauce to flavor the veggies! This one is super easy to throw together. It uses our fajita seasoning, which is a mildly spicy blend of cumin, chili powder, garlic and onion powder, and dried oregano, with fresh lime juice. The sauce thickens as it simmers and coats all the veggies.

How to Make Stovetop Fajitas

I am a huge fan of cooking with a cast iron skillet, especially when making fajitas. It’s able to get hot and provides a wonderful char to the veggies. If you have a 12-inch cast iron skillet, use it! It’s best to use a bigger skillet so that the vegetables have room to spread out and cook evenly.

Drizzle a little neutral oil in the pan, heating it over medium-high heat. Add thinly sliced peppers and onion to the hot oil, spreading them in a single layer as much as possible. Only stir them occasionally to encourage caramelization and a little char.

Once they’re slightly tender, pour in the fajita sauce – carefully, it will bubble – and let simmer with the veggies for several minutes, until thickened slightly and coated. You will likely want to turn down the heat once it’s added to not over-simmer.

Veggies in skillet with fajita sauce.

Now that the main component is ready, heat the refried beans in the microwave or on the stovetop, if using canned. If making homemade, I recommend following those directions and starting them first, as they’ll take longer.

Assemble Fajita Ttacos

Serve the fillings with warm corn or flour tortillas, whichever you prefer. If using corn, fry the tortillas in a tiny bit of oil to warm them so they don’t break.

Up close vegetarian fajita with cilantro sauce.

Spread a helping of refried beans across the tortilla and top with the veggie mixture. Then, add all your favorite toppings! Here are some ideas:

  • Chopped cilantro and/or lettuce for freshness
  • Salsa or Pico de Gallo
  • Sour Cream
  • Guacamole, diced avocado, or avocado sauce
  • Shredded cheese or cotija crumbles
  • And you know I’ve got to say SAUCES! If you like it spicy, you’ve got to try jalapeno sauce. For a milder sauce, try a creamy cilantro lime. Or, to simply amp up the flavor, drizzle on extra fajita sauce.

You can also add the fajita veggies to a bowl and make a fajita bowl – similar to a burrito bowl – instead!

Depending on the toppings you choose, this recipe is vegan (with dairy-free toppings), gluten-free (with corn tortillas), and vegetarian with them all!

Make it a Meal!

Taco night is the best because all of my favorite things can come together on one table (and who can argue with a one-skillet meal?!)

Start with a queso dip appetizer or elote corn dip served with tortilla chips. For side dishes, Cheesy Mexican Rice or Cilantro Lime Rice are great options for some added carbs. Throw in some greens with a southwest salad or try creamy chipotle dressing on some lettuce.

3 fajitas on plate with garnishes.

Make Ahead & Storage

If you have leftover vegetarian fajitas or want to make them ahead for meal prep, let them cool and store them in an airtight container in the fridge for up to 4 days. To make meal prep easier, divide them into individual servings.

Reheat the veggies in the microwave, or in the oven (or even on the stovetop) until heated through. Then, proceed with assembling your fajita as desired.

Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!

Vegetarian skillet fajitas on plate with toppings.
5 (1 rating)

Get the Recipe 25-Minute Vegetarian Skillet Fajitas

Weeknight dinners have never been easier than with stovetop skillet fajitas! Saucy, tender fajita veggies paired with refried beans for a satisfying meatless meal!


For Serving (optional)


  • Slice the red bell pepper and onions into similar sizes so they cook evenly. If you like extra caramelized onions, slice them thinner than the peppers.
    3 bell peppers, 1 red onion
  • Drizzle the oil across the skillet and heat over medium-high heat. Add in the veggies and a pinch of salt, and toss to coat with the hot oil. Let cook for 8-10 minutes, stirring only occasionally to encourage some char.
    2 Tablespoons olive oil
  • Gently pour in the fajita sauce and stir to coat. Allow the sauce to simmer with the veggies for about 3-4 minutes until slightly thick and coated. While the veggies cook, heat the refried beans if needed, either on the stovetop or in the microwave.
    2 cups vegetarian refried beans, ½ cup fajita sauce
  • Once the veggies are tender and coated with the sauce, remove from heat. Assemble the fajita tacos by spreading refried beans on a warmed corn or flour tortilla, and top with veggies. Garnish with desired toppings and enjoy!
    8 corn or flour tortillas


  • Store any leftovers in an airtight container in the fridge for up to 4 days.
Calories: 248kcal, Carbohydrates: 36g, Protein: 12g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.003g, Sodium: 111mg, Potassium: 761mg, Fiber: 12g, Sugar: 6g, Vitamin A: 2919IU, Vitamin C: 117mg, Calcium: 43mg, Iron: 3mg
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!