This vegetarian fajitas recipe looks fancy, but it’s so easy to make. You simply sauté a few vegetables, mash avocado with fresh lime juice and garlic to make guacamole, and thin some hummus for a flavorful drizzle to top it all off. It’s the perfect dinner for both a hectic weeknight and for entertaining.

But these fajitas aren’t only quick and tasty, they’re also full of nutrition. Red bell pepper and tomatoes provide immune-boosting vitamin C. And if you use whole-grain tortillas, you’ll get a good dose of filling fiber. Just be sure to read the ingredients list before you purchase them—you want to see whole grains listed as the first ingredients and no (or minimal) added sugars.

Meat Alternative:
Add ground bison: Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1 cup ground bison and sea salt and pepper to taste. Cook, stirring often, until the meat is no longer red, about 10 minutes. Top the tortillas with the ground bison before adding the vegetables and other fillings.



  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 1 cup sliced button mushrooms
  • 2 jarred roasted red bell peppers, thinly sliced
  • Sea salt and pepper, to taste
  • 8 small gluten-free whole-grain tortillas
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon finely chopped fresh parsley
Easy Guacamole
  • 2 avocados, halved, pitted, and peeled
  • Juice of 1 large lime
  • 2 cloves garlic, minced
  • Sea salt and freshly ground pepper, to taste
White Sauce
  • 1 cup plain hummus
  • 4 tablespoons warm water, plus more as needed
  • Sea salt and pepper, to taste


  1. In a large skillet, sauté the olive oil with the onions for 5 to 7 minutes or until they’re tender and translucent. Add the mushrooms and peppers, and season to taste with sea salt and pepper. Cover and cook for another 10 to 12 minutes over medium heat, stirring often until the vegetables are tender.

  2. Meanwhile, in a small bowl, make the guacamole by mashing all the ingredients together. Set aside.

  3. In another small bowl, mix the hummus, water, salt, and pepper until it forms a sauce-like consistency. Add more water if needed. Set aside.

  4. Lay the tortillas on a flat surface and top with the onion mixture, guacamole, cherry tomatoes, and parsley. Drizzle with the white sauce and serve immediately. Store leftovers in the refrigerator for up to 3 days in a sealed container.

    Yield: 4 servings

    Photography by Amie Valpone

    >>Amie Valpone is the founder of The Healthy Apple and best-selling author of the cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation, and Reset Your Body.


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