I’ve always loved Vegetable Fajitas with Homemade Guacamole Recipe, and making them at home gives me the chance to experiment with fresh veggies and flavors. After trying this recipe, I was amazed at how vibrant and satisfying it is without any meat. The homemade guacamole adds a creamy, zesty touch that makes every bite pop.

I love that it’s quick to make, full of color, and perfect for sharing, and you can also enjoy similar comfort-style meals like this lasagna bolognese recipe. Honestly, this has become my go-to for a healthy, flavorful dinner.

Ingredients

Here’s what you’ll need to make these delicious vegetable fajitas with homemade guacamole. Each ingredient is chosen to bring out the best flavors and textures.

For the Fajitas:

1 red bell pepper, sliced – I always use fresh, crisp peppers for sweetness and crunch.
1 yellow bell pepper, sliced – Adds color and natural sweetness.
1 green bell pepper, sliced – Gives a slightly earthy flavor to balance the dish.
1 medium red onion, sliced – I find red onions caramelize beautifully when sautéed.
1 medium courgette, sliced – Adds a soft, juicy texture; avoid frozen for best results.
2 cloves garlic, minced – Fresh garlic gives a fragrant aroma that dried can’t match.
2 tablespoons olive oil – I prefer extra virgin for its rich flavor.
1 teaspoon smoked paprika – This gives the fajitas a subtle smoky depth.
1 teaspoon ground cumin – Adds warmth and an earthy aroma.
Salt and pepper to taste – Season gradually; you can always adjust at the end.
4 large flour tortillas – I like fresh tortillas for softness; lightly warm them before serving.

For the Homemade Guacamole:

2 ripe avocados – Use perfectly ripe ones for creamy, smooth guacamole.
1 small tomato, finely chopped – Adds freshness and a pop of color.
1 small red onion, finely chopped – Gives a mild bite without overpowering.
1 lime, juiced – Essential for tang and to prevent avocado browning.
1 clove garlic, minced – Fresh garlic intensifies the guacamole’s flavor.
Salt to taste – Balances the richness of the avocado.
Optional: chopped coriander or chili for extra zing – I like adding chili for a gentle heat.

Note: This recipe serves 2–3 people generously, perfect for a light family dinner or casual lunch.

Variations

You can easily tweak this recipe to match dietary needs or flavor preferences.

Swap flour tortillas for gluten-free wraps or corn tortillas.
Use coconut or almond yogurt instead of sour cream for a dairy-free option.
Add sliced mushrooms or asparagus to increase veggie variety, especially if you enjoy baked dishes like this cheesy meatball pasta bake recipe.
Sprinkle a little smoked chili powder for extra smoky heat.
Mix in black beans for added protein and fiber.

Cooking Time

This recipe is fast, making it perfect for weeknight meals.

Prep Time: 15 minutes
Cooking Time: 10–12 minutes
Total Time: 25–27 minutes

Equipment You Need

Large frying pan or skillet – For sautéing the vegetables evenly.
Sharp knife – Essential for cleanly slicing the veggies.
Cutting board – Provides a safe surface for prep.
Mixing bowl – For combining the guacamole ingredients.
Citrus juicer (optional) – Makes extracting lime juice easier.

How to Make Vegetable Fajitas with Homemade Guacamole Recipe

Preparing the Vegetables

First, wash and slice all your vegetables into thin strips. I like keeping peppers and onions roughly the same size so they cook evenly. Mince the garlic separately to add later without burning.

Cooking the Fajitas

Heat olive oil in a large pan over medium heat. Add the onions and peppers first, cooking until slightly soft. Then toss in courgettes, garlic, paprika, cumin, salt, and pepper, stirring for a few minutes until everything is tender but still vibrant.

Making the Guacamole

Scoop avocado flesh into a bowl and mash it lightly with a fork. Stir in finely chopped tomato, red onion, garlic, lime juice, and salt. I usually taste it at this stage to adjust salt or lime for perfect balance.

Warming the Tortillas

Warm tortillas in a dry pan for about 30 seconds per side or wrap in foil and heat in the oven. I like keeping them soft yet slightly pliable for easy rolling.

Assembling the Fajitas

Spread a layer of guacamole on each tortilla, then pile on the sautéed vegetables. Roll them up and serve immediately for the freshest flavor. I sometimes garnish with extra lime wedges or coriander for a pop of color.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make these fajitas extra delicious:

I always slice vegetables uniformly to ensure even cooking.
Let the pan get hot before adding vegetables for better caramelization.
Taste and adjust seasoning halfway through cooking—it makes a big difference.
Use ripe avocados for guacamole; underripe ones taste bland.
Don’t overcrowd the pan; sauté in batches if needed for crispier veggies.

How to Serve Vegetable Fajitas with Homemade Guacamole

Serving this dish is fun and visually appealing. I like to place rolled fajitas on a colorful plate with a dollop of guacamole on the side. A sprinkle of fresh coriander and a lime wedge on the plate adds brightness. For gatherings, set up a DIY station so everyone can build their own fajita with extra toppings like salsa, jalapeños, or shredded cheese.

Nutritional Information

Here’s an overview of what you get per serving:

Calories: Approximately 320–350 kcal – A satisfying, light meal.
Protein: 6–8 g – Mostly from vegetables and tortillas.
Carbohydrates: 40–45 g – Primarily from tortillas and veggies.
Fat: 15–18 g – Healthy fats from olive oil and avocado.

Make Ahead and Storage

Storing

You can keep cooked vegetables and guacamole separately in airtight containers. They stay fresh in the fridge for 1–2 days. I recommend storing them separately to avoid soggy tortillas.

Freezing

I don’t suggest freezing guacamole as it changes texture, but cooked vegetables can be frozen for up to a month. Simply reheat gently in a pan.

Reheating

Warm the vegetables in a pan or microwave and freshen tortillas in a dry pan. I always add a little extra lime juice to the guacamole when serving leftovers to brighten flavors.

Why You’ll Love This Recipe

Here are a few reasons this recipe stands out:

Quick and easy to make – Perfect for busy weeknights or last-minute dinners.
Highly versatile – Customize with any vegetables, spices, or toppings you love.
Healthy and filling – Packed with fiber, vitamins, and good fats.
Kid-friendly – Bright colors and mild flavors appeal to young eaters.
Flavorful and satisfying – Smoky, zesty, and creamy all in one bite.

Ash Tyrrell