Fajita Veggies

  • Jump to Recipe
  • Leave a Review
  • This post may contain affiliate links. Please read my disclosure policy.

    This simple and versatile mix of sizzling, sweet, and smoky fajita veggies is a quick, healthy, and tasty addition to so many dishes!

    Tender crispy colorful veggies can be served as a side with any Mexican meal. Use them in fajita salad, or bake with sheet pan chicken fajitas. They’re also amazing when you add them to a chicken taco bowl or use as a topping on steak tacos.

    fajita veggies cooking in pan

    This made-from-scratch version of chipotle fajita veggies rivals anything you’ll get at…well, Chipotle! Skip the takeout and set yourself up for a spectacular Mexican fiesta night in the comfort of your own kitchen. It’s a budget-friendly way to serve a crowd and it makes for easy meal prep for the week.

    As we all know, fajitas are all about the fillings. Whether you’re having steak fajitas or vegetarian fajitas, sautéed bell peppers and onions are pretty much a staple. The combination of the natural sweetness that is brought out along with the fajita seasoning is drool-worthy.

    This veggie fajita recipe is the perfect way to celebrate all of the beautiful flavors of your local produce. Check out how to cut a bell pepper, toss them in a sizzling skillet with sliced onions, oil, and a simple homemade fajita seasoning and you’ve got the best fajita veggies ready in a pinch!

    cut bell peppers on cutting board

    What other veggies can I add?

    This recipe is customizable to add or omit any other veggies you like. Some yummy suggestions are listed below.

    • Mushrooms
    • Cauliflower
    • Zucchini
    • Tomatoes
    • Jalapenos

    Can I cook these on the grill?

    There’s no rule against cooking these veggies any other way. It is tradition to use a skillet with high heat to get that beautiful char, but you don’t have to use the stovetop. Transfer the skillet to a BBQ grill and cook them while your steak is cooking!

    fajita veggies ingredients in pan

    Ways to serve them


    • Make sure your pan or skillet is sizzling hot!
    • You want to make sure your veggies have uniform slices which make for even cooking and a more pleasant bite.
    • Add oil even if you’re using a non-stick skillet.
    • Use a sharp knife for clean even slicing.
    • Wash your veggies ahead of time, and slice while the skillet is heating up.

    fajita veggies cooking in pan

    How to store fajita veggies

    Any leftovers will keep in an airtight container for up to 4 days. They may get a little soggy as the days go by, but they also get tastier and more flavorful! To reheat, toss them back into the skillet to heat through or pop them in the microwave for 20-second intervals until hot.

    fajita veggies in white bowl

    More Mexican favorites:

    fajita veggies in white bowl

    Fajita Veggies

    Course: Side Dish
    Cuisine: Mexican
    Keyword: fajita veggies
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes
    Servings: 4
    Calories: 87
    Author: Jamielyn Nye
    This simple and versatile mix of sizzling, sweet, and smoky fajita veggies is a quick, healthy, and tasty addition to so many dishes!


    • 2 Tablespoon olive oil
    • 2-3 bell peppers
    • 1/2 onion
    • 1/2 teaspoon fajita seasoning
    • salt & pepper , to taste


    • Slice the bell peppers and onion into thin strips.
      orange bell pepper being cut on cutting board
    • Heat 1 Tablespoon olive oil in a skillet to medium-heat heat. Then add the sliced bell peppers and onions to the pan and cook until sizzling hot, about 3 minutes. Salt and pepper to taste.
      fajita veggies cooking in pan
    • Serve while warm with your favorite Mexican meal.
      fajita veggies in white bowl


    Other veggies: Feel free to add in more veggies like sliced mushrooms, zucchini or tomatoes. 
    Storage: Any leftovers will keep in an airtight container for up to 4 days. 


    Calories: 87kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 153mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1874IU | Vitamin C: 77mg | Calcium: 17mg | Iron: 1mg
    Related posts

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Did you make this recipe? Rate it:

    What type of comment do you have?


  • Natalie wrote:
  • wilhelmina wrote:
  • Katie wrote:
  • I Heart Nap Time