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These Fajita Veggies are an assortment of peppers and onions, cooked together with a simple, yet tasty blend of spices. A quick and easy meatless meal or side dish option that’s healthy and packed with flavor!
Mexican food is always a hit and we enjoy it often. Some of our favorite dishes are easy tofu tacos, vegetarian nachos, and these delicious fajita veggies.
Whether you are serving these skillet fajita veggies with cilantro lime rice, grilled chicken, or wrapped in a warm tortilla with all the fixings – this weeknight dinner idea is absolutely incredible!
Colorful bell peppers are cut into strips and sautéed in a hot skillet on the stovetop to give these vegetables a delicious smoky flavor. This recipe is perfect for meal prep, too!
Why you will love this recipe
- Healthy. This recipe uses simple ingredients: bell peppers, onion, and seasoning. There is no hidden sugar or funny ingredients here! It’s also vegan, paleo, and Whole30 friendly depending on how you serve it.
- Quick & easy. Vegetarian fajitas can be ready in less than 30 minutes and have minimal prep. There’s no need to marinate anything here!
- Family-friendly. Everyone in my family gobbles this fajita recipe up and asks for more! The seasoning is mild and perfect for anyone sensitive to spice.
- Versatile. Serve these veggies in tortillas, over a salad, as a side dish with chicken or steak, on burritos, or in burrito bowls. So many options!
Ingredients needed
Just a handful of basic ingredients and you’re well on your way to some tender, melt-in-your-mouth, sizzling vegetables that can be used in a variety of ways from fajitas to burrito bowls. Here’s what you’ll need:
- Olive oil. A healthy oil like olive oil or avocado oil is perfect for sautéing the veggies.
- Bell peppers. Any color of bell peppers will be great in this fajita veggies recipe. For delicious flavor and a gorgeous presentation, I like to use a variety of colors.
- Onion. A sweet onion is my go-to when I’m making fajitas. They have a mild, less pungent flavor than other types of onion. Feel free to use a regular yellow, white, or red onion if that’s what you have available.
- Spices. Pre-made fajita seasoning packets are definitely convenient, but nothing compares to the flavor of homemade fajita seasoning and it’s easy to mix up. Plus, you’ll avoid any unnecessary fillers and additives. We’re using a blend of cumin, chili powder, garlic powder, smoked paprika, fine sea salt and black pepper.
How to make this recipe
This one-skillet recipe could not be easier and is ready to go in less than 30 minutes with very little hands-on time. Here’s the simple method:
For full, printable instructions, reference the recipe card at the bottom of the post.
- Add veggies to the hot pan. Heat the oil in a large skillet over medium high heat. Once hot and shimmering, add in the peppers, onion, spices, salt and pepper. Stir to combine so that the veggies are fully coated in the oil and spices.
- Sauté vegetables. Cook over medium high heat, stirring occasionally, for 15-22 minutes. The cook time will depend on how tender and caramelized you want the veggies. 15 minutes is perfect for me, but the veggies can be cooked a few minutes longer. Towards the end, try not to stir too often so that the veggies can get a little charred.
- Serve. Enjoy your fajita veggies hot off the skillet!
Serving suggestions
This is such a versatile dish! Here’s a few tasty ways to make the most of your fajita veggies.
- The classic way to serve fajita veggies is wrapped in tortillas with rice and beans on the side. Serve with a variety of toppings (avocado slices/guacamole, salsa, sour cream, and/or fresh cilantro), so that everyone can customize their fajitas to their taste preference. Great for feeding a crowd!
- Make a delicious vegetarian burrito bowl that’s bursting with color, flavor, and nutrients.
- Use them as a taco filling, along with your favorite taco toppings.
- Serve these as an easy flavorful side dish. They pair perfectly with a variety of proteins!
Tips for recipe success
Here’s a few tips for wonderful fajita veggies every time you make them!
- We recommend cooking the vegetables in a very hot pan to get that delicious char and smoky flavor.
- Be sure to cut your vegetables into similar sized pieces so that they cook at the same rate.
- To save time, cut up the vegetables early in the day, then store them in the fridge until you’re ready to make dinner. You can also have your spices measured out ahead of time too. These simple steps make it super quick to get a meal on the table in just minutes.
- Want to make these veggies spicy? Feel free to add some minced jalapeño or crushed red pepper flakes to the dish. And if you really want to take the heat level up, add a dash or two of cayenne pepper to the seasoning blend.
Frequently asked questions
Some of our favorite Mexican toppings are sliced avocado, salsa, sour cream, grated/shredded cheese, salad leaves, sliced jalapeños, guacamole, a squeeze of lime juice and fresh cilantro.
Fajita veggies are a healthy and nutrient-rich option. Made with a variety of fresh vegetables, this dish is a great source of vitamins and minerals. They are also low in calories and fat, and can easily be adapted to fit a variety of diets.
For the peppers: Slice off the tops and bottoms, cut in half, remove the seeds and slice into strips. For the onion: Slice off the ends, cut in half, remove the peel and slice into thin strips.
Storage recommendations
This recipe is perfect for meal prepping ahead of a busy week or freezing to eat later.
- Store leftover cooled veggies in an airtight container in your refrigerator for up to 4 days.
- Freeze cooked and cooled vegetables in a freezer-safe, airtight container or plastic bag for up to about 3 months. When you’re ready to enjoy, thaw in the fridge overnight or on the counter at room temperature.
- Reheat thawed or chilled cooked fajita veggies in the microwave for a couple of minutes, until warmed through.
More easy veggie recipes
As usual, PLEASE PLEASE let me know if you end up making this recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!
Fajita Veggies
Ingredients
- 2 tablespoons of olive oil
- 3 bell peppers, I like to use several different colors, thinly sliced
- 1 large sweet onion, thinly sliced
- 2 teaspoons of cumin
- 1 teaspoon of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- 1 ½ teaspoons of fine sea salt
- black pepper to taste
Instructions
- Heat the oil in a large skillet over medium high heat. Once hot and shimmering, add in the peppers, onion, spices, salt and pepper. Stir to combine so that the veggies are fully coated in the oil and spices.
- Cook over medium high heat, stirring occasionally, for 15-22 minutes. The cook time will depend on how tender and caramelized you want the veggies. 15 minutes is perfect for me, but the veggies can be cooked a few minutes longer. Towards the end, try not to stir too often so that the veggies can get a little charred.
- Serve and ENJOY!
Notes
- Store leftover cooled veggies in an airtight container in your refrigerator for up to 4 days.
- Freeze cooked and cooled vegetables in a freezer-safe, airtight container or plastic bag for up to about 3 months. When you’re ready to enjoy, thaw in the fridge overnight or on the counter at room temperature.
- Reheat thawed or chilled cooked fajita veggies in the microwave for a couple of minutes, until warmed through.
