Fueled by Carrots

Running strong and plant powered

Vegetarian Fajitas

picsart_04-09-09.05.54.jpgI remember as a kid, one of my favorite meals would be chicken fajitas.  I no longer eat chicken, but thanks to Gardein I’m able to recreate that dish!

I love the smokeyness of the fajita seasoning… and being able to pile on whatever fixins that I want… I always end up putting way too much into my tortilla and making a mess, but it is good even eating with a fork!



Vegetarian Fajitas


2 Green Peppers, halved lengthwise then cut into thin strips

1 Red Pepper, halved lengthwise then cut into thin strips

1 Onion, halved then cut into thin strips

2 Portabella Mushrooms, sliced thinly

Olive Oil

1 package Gardein Chick'n Strips

1 package Gardein Beefless Tips

2 packages Fajita seasoning (I use McCormick)

1/4-1/2 cup water


Assorted Fixins - Guacamole, Salsa, Sour Cream, Cheese


In a large skillet, sauté the peppers, onions, and mushrooms in a bit of olive oil until softened, about 5 minutes.

Add Chick'n Strips and Beefless Tips to the skillet, cover and allow to thaw and heat up.

Sprinkle in the Fajita Seasoning and add 1/4-1/2 cup water (depending on how much moisture is in skillet) and stir.

Remove from heat and serve with tortillas and fixins.


I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!

Meatless-Monday-copy3meatless monday 2


  1. Rachel

    YUMMMMMMMM! I haven’t had a good fajita in forever!!

    1. Vicki (Post author)

      They are quite tasty!

  2. fitfoodiemama

    What a great way to enjoy fajitas! Thanks for linking up and sharing 🙂


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