Vegetable Fajitas with Homemade Guacamole Recipe You Will Love
I just finished making these veggie fajitas, and my kitchen smells incredible. The smoky char on the peppers and onions combined with the fresh, zesty guacamole is a pairing made in heaven. It’s such a vibrant and satisfying meal that comes together so quickly.
It’s as fun to make as it is to eat, and honestly, after trying this, you might want to explore our guide for other creative dishes, like the Vegetable Stir-Fry with Tofu Recipe.
Ingredients for Flavorful Fajitas
Here is the list of fresh ingredients you’ll need to create this delicious meal. Using fresh, high-quality produce will make a significant difference in the final taste and texture of your fajitas.
- Bell Peppers (2 medium): A mix of red, yellow, and green peppers adds a beautiful color spectrum and a range of sweet flavors. Slice them uniformly for even cooking.
- Zucchini (1 large): This adds a tender texture and mild flavor that soaks up the marinade wonderfully. Avoid overcooking it to prevent a mushy consistency.
- Red Onion (1 large): When grilled, red onion becomes sweet and slightly caramelized, adding a fantastic depth of flavor that is essential for fajitas.
- Olive Oil (3 tablespoons): Use extra virgin olive oil for the best flavor. It helps the veggies char nicely on the grill and prevents them from sticking.
- Spices (1 teaspoon each of cumin, paprika, salt, pepper): This simple blend creates the classic smoky and warm fajita flavor profile. Feel free to adjust to your personal taste.
- Tortillas (8 small): Flour tortillas are soft and traditional, but corn tortillas are a great gluten-free option that adds a nice, earthy flavor.
- Avocados (2 ripe): The star of the guacamole. Make sure they are perfectly ripe—they should yield to gentle pressure—for a creamy, rich texture.
Note: The ingredient quantities listed will yield approximately 4 servings.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Equipment You Need
- Large Mixing Bowl: For tossing the vegetables with oil and spices to ensure they are evenly coated.
- Grill or Grill Pan: Essential for achieving that signature smoky char on the vegetables. A cast-iron skillet also works well.
- Tongs: To safely flip the vegetables on the hot grill for even cooking.
- Knife and Cutting Board: For slicing the vegetables and preparing the guacamole ingredients.
- Small Bowl: For mixing your homemade guacamole.
How to Make Vegetable Fajitas with Homemade Guacamole
Making this dish is straightforward and rewarding. Follow these simple steps from preparation to assembly for a perfect fajita night. The key is to have all your components ready to go before you start grilling.
Step 1: Prepare the Vegetables
First, wash and dry all your vegetables. Slice the bell peppers and red onion into thin, even strips. Cut the zucchini into planks and then into half-moons. Place all the sliced veggies into a large bowl, drizzle them with olive oil, and sprinkle on the cumin, paprika, salt, and pepper. Toss everything together until the vegetables are well-coated. Let them marinate for at least 15 minutes to absorb the flavors.
Step 2: Grill the Vegetables
Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated vegetables on the grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for about 5-7 minutes per side, until they are tender and have beautiful char marks. The goal is tender-crisp, not mushy.
Step 3: Make the Guacamole
While the vegetables are grilling, prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Immediately add a squeeze of fresh lime juice to prevent browning. Mash the avocado with a fork to your desired consistency—I prefer it slightly chunky. Mix in any desired additions like finely diced red onion, cilantro, or a pinch of salt.
Step 4: Assemble and Serve
Warm the tortillas for a few seconds on the grill or in a dry pan. To assemble, lay a warm tortilla flat, add a generous portion of the grilled vegetables, and top with a dollop of fresh guacamole. Roll them up and enjoy immediately while everything is warm and fresh.
Additional Tips for Making this Recipe Better
Having made this recipe many times, I’ve picked up a few tricks to make it even better.
- I find that letting the vegetables marinate for a full 30 minutes makes a huge difference in the depth of flavor. If you have the time, don’t skip this.
- Don’t be afraid to get a good char on the vegetables. Those slightly blackened bits are where so much of the smoky flavor comes from.
- I always add a pinch of garlic powder to my spice mix for an extra layer of savory taste.
- For the guacamole, using a fresh lime instead of bottled juice gives it a much brighter, fresher flavor that really stands out.
Variations to Try
This recipe is incredibly versatile, making it easy to adapt to your preferences or dietary needs.
- Add Protein: For a heartier meal, add a can of rinsed black beans or chickpeas to the vegetable mix before grilling.
- Spice it Up: Include a sliced jalapeño with the other vegetables on the grill for a spicy kick, or add a pinch of chili powder to the spice blend.
- Dairy-Free: This recipe is naturally dairy-free. To add creaminess without dairy, consider a dollop of dairy-free sour cream.
- Explore Other Veggies: Feel free to swap or add other vegetables like mushrooms, asparagus, or corn. This is one of those dinner recipes that’s perfect for using up whatever you have in the fridge.
Serving Ideas
Presentation can make a simple meal feel special. Here are a few ways to serve your fajitas:
- Serve everything on a large wooden board for a rustic, family-style feel.
- Garnish the guacamole with fresh cilantro and a sprinkle of paprika for a pop of color.
- Offer a variety of toppings like pico de gallo, shredded lettuce, salsa, and cotija cheese.
- For a complete meal, serve with sides like cilantro-lime rice and black beans. It’s an easy way to turn a simple main into a feast, leaving room for a sweet treat like our Fluffy Banana Bread Muffins Recipe afterward.
Calories Count
Nutritional information is an estimate and can vary based on specific ingredients used.
- Calories: Approximately 350-400 kcal per serving (2 fajitas)
- Protein: 8g
- Fat: 20g
- Carbohydrates: 38g
- Fiber: 10g
How to Store
Proper storage ensures your leftovers taste just as good the next day.
- Refrigerating: Store leftover grilled vegetables and guacamole in separate airtight containers in the refrigerator for up to 3 days.
- Freezing: The grilled vegetables can be frozen in an airtight container for up to a month, though their texture may soften upon reheating.
- Reheating: Reheat the vegetables in a skillet over medium heat or in the microwave until warmed through.
Why You’ll Love This Recipe
There are so many reasons this veggie fajita recipe will become a new favorite in your home.
- Quick and Easy: It comes together in just 30 minutes, making it perfect for a busy weeknight.
- Healthy and Nutritious: Packed with fresh vegetables and healthy fats from avocado, it’s a meal you can feel good about.
- Customizable: It’s easy to adjust the vegetables, spices, and toppings to suit everyone’s tastes.
- Full of Flavor: The combination of smoky grilled veggies and creamy, zesty guacamole is simply irresistible.
More About This Delicious Dish
The beauty of vegetable fajitas lies in their simplicity and vibrant flavors. This is a fantastic dish for beginner cooks because the steps are straightforward and hard to mess up.
The key is to use fresh ingredients and not to rush the grilling process. Allowing the vegetables to get that slight char is crucial for developing the classic fajita taste.
This meal is not only a delight for vegetarians but can also satisfy meat-eaters with its hearty and robust profile. It’s a perfect choice for a casual get-together or a healthy family dinner.
Vegetable Fajitas with Homemade Guacamole Recipe
Ingredients
Method
- First, wash and dry all your vegetables. Slice the bell peppers and red onion into thin, even strips. Cut the zucchini into planks and then into half-moons. Place all the sliced veggies into a large bowl, drizzle them with olive oil, and sprinkle on the cumin, paprika, salt, and pepper. Toss everything together until the vegetables are well-coated. Let them marinate for at least 15 minutes to absorb the flavors.
- Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated vegetables on the grill in a single layer, working in batches if necessary to avoid overcrowding. Grill for about 5-7 minutes per side, until they are tender and have beautiful char marks. The goal is tender-crisp, not mushy.
- While the vegetables are grilling, prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a small bowl. Immediately add a squeeze of fresh lime juice to prevent browning. Mash the avocado with a fork to your desired consistency—I prefer it slightly chunky. Mix in any desired additions like finely diced red onion, cilantro, or a pinch of salt.
- Warm the tortillas for a few seconds on the grill or in a dry pan. To assemble, lay a warm tortilla flat, add a generous portion of the grilled vegetables, and top with a dollop of fresh guacamole. Roll them up and enjoy immediately while everything is warm and fresh.