Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Smoky Avocado Fajitas (Meatless) Recipe
Smoky avocado fajitas represent innovative experimentation from a Mexican food lover who recently went meatless and decided to create satisfying plant-based fajita alternatives. This creative approach showcases how avocado can become the star protein while smoky seasonings provide the bold flavors that make fajitas irresistible. The meatless innovation proves that vegetarian fajitas can be just as satisfying and flavorful as traditional meat-based versions.
As a lover of Mexican food who’s recently gone meatless, I decided to experiment with an idea for fajitas that would be as close to the real thing as possible without including meat. These turned out to be better than almost any traditional fajitas I’ve ever had. Even my meat-loving 25-year-old son loved them, and wants more! Authentic Southwestern fajita flavor with a smoky touch. Very easy to make. Garnish with sour cream, salsa, and grated cheese as desired.
Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
1 hr
Total Time:
1 hr 40 mins
Servings:
12
Yield:
12 fajitas
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Ingredients
1 ⅓ cups water
3 tablespoons olive oil
2 tablespoons liquid smoke flavoring (Optional)
2 (1 ounce) packages fajita seasoning
4 large avocados – peeled, pitted, and sliced into 1/2-inch wedges
4 large bell peppers – stemmed, seeded, and sliced into 1/2-inch wedges
1 extra large onion, sliced into rings and rings separated
12 (6 inch) flour tortillas
Directions
Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.
Editor’s Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 341 | Calories |
| 22g | Fat |
| 34g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 341 | |
| % Daily Value * | |
| Total Fat 22g | 28% |
| Saturated Fat 3g | 17% |
| Sodium 545mg | 24% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 9g | 32% |
| Total Sugars 5g | |
| Protein 5g | 11% |
| Vitamin C 81mg | 90% |
| Calcium 64mg | 5% |
| Iron 2mg | 11% |
| Potassium 666mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
