By Aditi Saraswat
February 19, 2026
Sizzling veg fajitas are all about bold flavours and are quick to cook. This easy Mexican-style vegetarian fajita is smoky, full of colour, and also fresh, ideal for a fuss-free dinner that still feels exciting in every bite.
2 tbsp olive oil 1 cup sliced bell peppers (red, yellow, green) 1 cup sliced onion ½ cup sliced mushrooms 1 tsp garlic (finely chopped) 1 tsp paprika ½ tsp cumin powder ½ tsp black pepper powder ½ tsp dried oregano 1 tbsp lemon juice Salt to taste 4–6 wheat or corn tortillas ¼ cup sour cream or hung curd (optional)
In a pan, heat olive oil on high heat. Add garlic and sauté it for a short span until it turns aromatic but not brown.
Add sliced onions and bell peppers to this. Stir-fry it on high heat for about 3–4 minutes until the bell peppers turn slightly charred but are still crunchy.
Add mushrooms, paprika, cumin, black pepper, oregano, and salt to it. Toss everything well so the vegetables get evenly covered with spices.
Cook for another 2–3 minutes, while stirring in between, until vegetables turn soft, with smoky edges, but make sure it is not overcooked.
Lastly, add some lemon juice and mix everything well. Taste and adjust seasoning if required, as per preference.
Serve hot with warm tortillas. Add veggies to tortillas, add sour cream or curd, and enjoy.