Easy Plant-Based Fajitas

These plant-based fajitas are an array of beautiful color, big on flavor and super *healthful. This meal is easy to prepare and fast to cook which makes it the perfect meal for a busy weeknight.
*Healthful describes something that will create good health, like eating lots of veggies or excising. Healthy describes someone fit or athletic. Here is a good link to explain the difference between Healthful and Healthy.
Homemade fajita seasoning.
Packing a meal as full of veggies as you can is important. The base of this dish is fresh bell peppers—the more colors you can get the better, onions—red or yellow will work, and roma tomatoes. The secret ingredient to my fajitas is the homemade seasoning. This seasoning is incredibly simple to make, and you should have most of the spices in your pantry. It’s gluten free and doesn’t contain MSG like most store-bought packets.

Fajita Seasoning Recipe


•2 tablespoons chili powder

•1 tablespoon ground cumin

• 1 teaspoon paprika

• 2 teaspoons salt

• 2 teaspoons sugar

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon cayenne pepper (I use Slap Ya Mama Hot Cajun Seasoning—it’s the best!)

• 2 tablespoons of corn starch
Mix all the ingredients except for the corn starch. Dip your finger in and take a taste, adjust flavors if needed. Then add corn starch. The corn starch is a thickener and helps make that wonderful juicy fajita sauce that runs down your arm. This makes enough for several dinners so keep it in an air tight container and store it with your other spices.
Over medium heat lightly sauté veggies in a little olive oil. Don’t overcook, you want them to have a little bite to them. Turn down heat and stir in tomatoes. Sprinkle in the seasoning—use as much as you like—it’s all about the flavor! Depending on how juicy the veggies are it should begin to thicken, if needed add a splash of water. Serve in grilled corn tortillas and sprinkle with chopped cilantro. Enjoy!
Plant-based fajitas.

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