This simple and versatile mix of sizzling, sweet, and smoky fajita veggies is a quick, healthy, and tasty addition to so many dishes!
Table of Contents
Sliced Bell Peppers and Onions
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.
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!
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!
Ways to Serve Them
- Have a bowl of warm veggies as a part of an array of fajita toppings for people to choose from.
- Add it to make ahead chicken fajita bowls
- Use in steak fajitas
- Sheet pan chicken fajitas
- Over a baked potato
- Quesadillas
- Chicken taco bowl
- Sausage and peppers
- Fajita salad
- Serve on its own on a bed of white rice
- Enjoy a bowl of this veggie mix as a quick, light lunch.
Tips
- 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.
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.
Can’t get enough fajita recipes? Try these crockpot fajitas, chicken fajita bowls or fajita salad recipe!
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Fajita Veggies
Ingredients
- 2 Tablespoon olive oil
- 2-3 bell peppers
- ½ onion
- ½ teaspoon fajita seasoning
- salt & pepper , to taste
Instructions
- Slice the bell peppers and onion into thin strips.
- 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.
- Serve while warm with your favorite Mexican meal.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Cinco De Mayo, Low Carb, Mexican, Side Dishes, Vegan, Vegetables
Fajita veggies are always so tender & taste so good!! They are my favorite! So easy to prepare!
These veggies had great flavor! They were perfect for making fajita bowls for dinner, so delicious!
These are always a favorite around here! Such a great way to eat veggies. So flavorful!