Veggie Fajitas

Mexican food is one of my top 3 favorite cuisines. So let's celebrate "National Fajita Day" in classic delaheart fashion, with vegan fajitas, the plant-based dish everybody loves.

I make this recipe at least once a week because it's easy and delicious.  Sautéed veggies and mushrooms, salsa, guacamole, and vegan sour cream in a corn tortilla is always a winner. Pass the plants!


  • 16 oz of mushrooms, sliced into quarter-inch slices
  • 1 bunch of asparagus, snap the ends off
  • 3 bell peppers (green, orange, and yellow) cut in strips
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 2 tsp tajin
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp oregano
  • Food For Life Organic Corn Tortillas
  • guacamole, salta, vegan sour cream (optional but highly encouraged)


  • Preheat the oven to 450 degrees F. Line one large baking sheet with parchment paper and set aside. 
  • Place the veggies in a large mixing bowl. Coat with olive oil. 
  • In a small bowl, combine the Tajin, paprika, cumin, garlic powder, oregano, and salt and pepper. Mix seasonings together, then add to the bowl of vegetables. Toss well to coat.
  • Lay the vegetables on the baking sheet in a single layer, as flat as possible.
  • Place in the oven to roast for 15 min, then stir, and bake again for 5-10 min until browned.
  • Serve the roasted veggies with warmed tortillas and your favorite toppings.   

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