Main image of Spicy Vegan Chipotle Fajitas

Spicy Vegan Chipotle Fajitas

25 min

Meal

A chipotle is a smoke-dried ripe jalapeño chili pepper and comes in different forms: from powder to flakes, marinades, and sauces. It's a great way to season your dish and to give it a delicious spicy, smoky flavour. The diced chipotle peppers in adobo sauce are what make these plant-based fajitas spicy and taste so incredible!

Servings

Total

25 min

Prep

10 min

Cook

15 min

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Ingredients

Fajita filling

  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    medium red onion, sliced into strips
  • 3
    cloves garlic, thinly sliced
  • ½ tsp
    salt
  • 1
    yellow bell pepper
  • 1
    red bell pepper
  • 1
    orange bell pepper
  • 1½ cups (210 g)
    mock "chicken" cutlets, torn into shreds*
  • 2 tsp (6 g)
    ground cumin
  • 1 tsp (1 g)
    dried oregano
  • 1 tsp (2 g)
    paprika powder
  • ½ tsp
    chili powder (add extra for more spiciness)
  • ¼ tsp
    ground black pepper
  • 12
    small (15 cm) soft tortilla wraps

Toppings

  • 1
    avocado, sliced
  • ⅔ cup (111 g)
  • ½ cup (35 g)
    shredded red cabbage (optional)
  • 1
    lime, cut into wedges
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Directions

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  1. Add the oil to a large pan or cast iron skillet on high heat. When hot, add the onion, garlic, and salt, and let cook for 4 - 5 minutes.
  2. While the onion and garlic cook, thinly slice the bell peppers.
  3. Returning to the pan, drop the heat to medium-high, and add the bell peppers, along with the mock "chicken" pieces, and the spices: cumin, oregano, paprika, chili powder, and black pepper. Cook this for another 5 minutes, or until the bell peppers have softened, but are still crunchy. Add small splashes of water as needed to deglaze the pan and to prevent burning.
  4. Meanwhile, heat a separate large pan or skillet on the stove on medium-high heat, and place the flour (or corn) tortillas on top in a single layer. Let these warm up for about 10 seconds on each side, or until it's lightly toasted.
  5. Returning to the bell peppers, add the diced chipotle sauce. Note the chipotle sauce is spicy, so add less if you'd prefer less heat. Cook for an extra 2 minutes.
  6. To assemble the fajitas, top the tortillas with a generous amount of the cooked bell pepper mixture, along with your desired toppings. Be sure to squeeze some fresh lime juice over top, and enjoy!

Notes

  • * If your local grocery store doesn't have vegan mock "chicken" pieces, you could use mushrooms, thinly sliced, that can be added at the same time as the onions, as the mushrooms need longer to cook. Alternatively, for more protein, you can add some cooked beans or lentils.
  • ** If your grocery store doesn't carry diced chipotle peppers in adobo sauce, consider swapping it out for a whole chopped tomato (or some tomato passata) with a bit of smoked paprika powder to achieve a similar flavour. Alternatively, you can add a hot sauce of your choosing (such as Tabasco).

Storage

  • Store the fillings separate from the tortillas in an airtight container in the fridge for up to 4 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 35%

small (15 cm) soft tortilla wrap

Proteins 14%

mock "chicken" cutlets, torn into shreds

Fruits & Veggies 51%

medium red onion

clove garlic

yellow bell pepper

red bell pepper

orange bell pepper

avocado

salsa

shredded red cabbage

lime

Calcium
No significant sources of calcium
Fat

vegetable oil

avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Sharilyn - Nov. 29, 2021, 1:55 a.m.

Tried these tonight. The non-vegan huz wanted 3rds, and the kids loved them too (albeit a lil' spicy for the youngest, but she still ate it!)

PUL Team - Nov. 30, 2021, 2:06 a.m.

So happy the fajitas were enjoyed by everyone, Sharilyn! Perhaps if you give the recipe another try and are interested, a little less chipotle in adobo sauce may be desired 😊


Ruth - Nov. 26, 2021, 6:18 p.m.

Yes yes yes I’m trying this out! Got my mom in law coming over this weekend and she’s all about fajitas, this recipe is exactly what I was looking for. <> (SO!) as always will help me out with the ingredients. This will be a good one thank you!!


Jo - Nov. 26, 2021, 10:50 a.m.

Amazing dish also for meatlovers. Just add some chicken and dinner is ready. It will become our go-to dish for sure! Thank you


Holly - Nov. 24, 2021, 11:36 a.m.

The flavor was good but 3 Tbsp of chipotle peppers in adobo sauce was was too spicy for me and my fam. Also, I cooked the bell peppers for probably 10 minutes to give them more caramelization.

PUL Team - Nov. 24, 2021, 8:54 p.m.

Hey Holly, thanks so much for the feedback! We've now added spicy in the title and included a note in the directions to let others know they can add less chipotle if they prefer less heat 🌶 Thanks for taking the time to share your experience with us, it helps us learn and improve 😊


Lisette - Nov. 23, 2021, 11:23 p.m.

I will be making these soon! May I ask why you slice the garlic instead of chunks? I'm very curious. :)

PUL Team - Nov. 24, 2021, 8:12 p.m.

Hi there, Lisette, thanks for the question! Slicing garlic gives the dish a more mellow garlic flavour, but to be honest chopping it is also perfectly fine 😊 I hope you enjoy the dish if you give it a try!


Lizzy - Nov. 23, 2021, 8:08 p.m.

Yum yum yum! So good, can't wait to have the leftovers for lunch today. We couldn't find mock chicken so we added in a chipotle mock sausage, delicious!

PUL Team - Nov. 24, 2021, 8:01 p.m.

Thanks for sharing the substitution with us, Lizzy! We're so happy to hear the fajitas were enjoyed 😊


Azi - Nov. 21, 2021, 4:59 a.m.

I made this tonight and really enjoyed it!!😍


Charlotte - Nov. 20, 2021, 10:25 p.m.

I managed to get my hands on some gluten free multigrain wraps for this recipe which made them extra special. 😊 I opted for lentils instead of vegan 'chicken' and chipotle paste and it tasted fantastic especially with the addition of crunchy red cabbage, salsa, avocado and lime juice. I will definitely be making these again and will probably try a mix of mushrooms and beans next time! Thank you for such a quick and delicious recipe!

PUL Team - Nov. 22, 2021, 8:27 p.m.

Hey Charlotte, that sounds delicious! We're so glad the fajitas were enjoyed 😍


Hanneke - Nov. 18, 2021, 8:07 p.m.

Sooooooo delicious!!! Heerlijk


Maria - Nov. 16, 2021, 5:38 a.m.

This was fantastic! Thank you 😊


Agata - Nov. 15, 2021, 8:25 p.m.

This was absolutely lovely, amazing to have such an easily written recipe with ALL the information available (especially regarding servings amount as normally I have a tendency to cook for the whole army). It is written in a very informative and easy to follow manner, whilst the food is absolutely delicious. I love the atmosphere of this website and the YouTube videos. Thank you so much for creating such a safe, cosy and inspiring space :)

PUL Team - Nov. 17, 2021, 1:26 a.m.

Oh, Agata, it means so much to hear the kind words! Thank YOU for helping make our PUL community so special 💚


Sonia - Nov. 15, 2021, 11:02 a.m.

Oh my god these are amazing! I'm not vegan or vegetarian or anything, so i made these with real chicken and the flavour was just so damn good!! Never thought I'd fall in love with a vegan blog but there is just so much great inspiration here! Thank you! Love from Australia XX


Sandy - Nov. 15, 2021, 1:13 a.m.

This was delicious! Perfect with the splash of lime and we added dairy free sour cream!


Stefan - Nov. 14, 2021, 9:58 p.m.

Hi, just made that tonight for dinner and it was absolutely delicious. Don’t miss on the salsa, it made all the difference for us. Thanks for this lovely recipe - again. You and your team are doing an insanely good job. Best Stefan from Berlin

PUL Team - Nov. 15, 2021, 12:48 a.m.

Such a kind compliment, Stefan, it means so much! Sending lots of love to Berlin ✨


Nadika - Nov. 13, 2021, 11:40 p.m.

This was a very simple, quick, and delicious! I used a prepackaged fajita spice mix ( I learned that from one of your other videos) to boost the flavour, and to stay within a certain budget. Thank you for yet another great recipe!

PUL Team - Nov. 14, 2021, 12:03 a.m.

A lovely twist, Nadika, thank you for taking the time so share 🤗


Jennifer Bliss - Nov. 12, 2021, 6:56 p.m.

What a wonderful vegan blog you have here! After a 2 year blogging break I recently started from scratch and can now be found here: - but - have come to the realization that our vegan blogging community has diminished quite a bit so I'm trying to connect with other veggie blogs once again. I absolutely LOVE yours! The photograph is wonderful and the layout is very nice, too! These Vegan Chipotle Fajitas sound amazing!


Jamie - Nov. 12, 2021, 4:01 p.m.

Thank you for this amazing recipe <3 ! Would you mind sharing the brand of the flat white skillet (used to warm up the tortillas)? It's gorgeous and I'd love to purchase it, thank you (: !

PUL Team - Nov. 13, 2021, 2:48 a.m.

Hi Jamie, thank you for the kind words and question 😊 The flat skillet is from a company called Ambition. We got it online from a webshop called Dajar (dajar.co.uk/frying-pan-nature-28-cm-ambition)

If you're looking for similar ones we found on Amazon, you can find that on our webshop (pickuplimes.com/shop/?filter=…!). Just a heads up, we found the pots did discolour and turn brown at the base after using for just a few weeks


Elle - Nov. 12, 2021, 7:13 a.m.

I love the idea of fajitas but unfortunately I'm allergic to capsicums (bell peppers). I know it would change the flavour/texture of the dish but do you think mushrooms would work as a substitute?

PUL Team - Nov. 13, 2021, 2:39 a.m.

Hi there, Elle, mushrooms would make a nice addition! Since they're less sweet than bell peppers, you could add some corn or tomato for a pop of flavour if desired 😊 We hope you enjoy the recipe!

Elle - Nov. 13, 2021, 7:41 a.m.

Thank you so much for taking the time to respond and for the suggestions! I'd been thinking of pairing it with an avocado and tomato salsa and will pop some corn in there too. I might also try a version with some japapenos and poblanos (which strangely I don't have issues with despite them being related to capsicums). I'm really excited to try this recipe, thank you!

PUL Team - Nov. 13, 2021, 3:55 p.m.

Mmm sounds so lovely, Elle! We hope you love it 😃


Srijana Maharjan - Nov. 12, 2021, 2:43 a.m.

This recipe is just superb! As I am vegetarian so this recipe is going to be my "go to lunch". Thank you so much for sharing these easy tummy filling recipes.
Both of you are amazing. And yes I have been following this channel since 2017 and your videos always make me feel calm and pleased.
Thank you

PUL Team - Nov. 12, 2021, 4:41 a.m.

Aw, Srijana, you're too kind! Thank YOU for helping make our PUL community so special ✨