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Vegetable Fajitas with Homemade Guacamole Recipe
Ash Tyrrell

Vegetable Fajitas with Homemade Guacamole Recipe

I’ve always loved fajitas, 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.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  •  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.