Fajita Veggies (Easy + Super Flavorful) | Maple + Mango (original) (raw)

Learn how easy it is to make delicious Fajita Veggies at home! Sautéed bell peppers and onions that are tender crisp with a bit of charring and seasoned with a super flavorful blend of spices. So good and so incredibly versatile too – use them in fajitas, as a quick and easy side dish or to top just about everything!

Table of Contents

• What Are Fajita Veggies
• Recipe Highlights
• Ingredients You’ll Need
• How To Make Fajita Veggies
• Possible Variations
• Ways To Use Them
• A Few Questions Answered
• Helpful Tips
• More Tex-Mex Recipes To Enjoy
• Fajita Veggies Recipe

What Are Fajita Veggies

Fajita veggies are simply strips of bell peppers and onions that are sautéed over high heat until tender crisp and slightly charred in spots. This recipe is made in a cast iron skillet with a flavorful spice mix to make them taste extra delicious!

Recipe Highlights

This fajita vegetables recipe is…

• Quick and easy to make: Ready in minutes!
• Colorful and healthy: Using a variety of different colored bell peppers makes the dish look extra vibrant.
• Super versatile: Can be used in so many ways – in fajitas (obviously!) and all your Tex-Mex favorites, served as a side dish or as a topping on a variety of dishes.
• Flavorful: A variety of spices are added to make the sautéed veggies really pop.
• Great for meal prep: Handy to have in the fridge. Make a big batch and use in your meals throughout the week.

Ingredients You’ll Need

To make this fajita veggies recipe, you will need a few simple ingredients…

• Bell Peppers: You can use any color bell peppers you like. I like to use a mix of colors (1 green, 1 red and 1 yellow or orange).
• Onion: You can use white, yellow or red onion.
• Avocado Oil: I like to use avocado oil in this recipe since it is a healthy oil with a neutral taste and high smoke point.
• Seasoning Blend: A mix of dried oregano, chili powder, paprika, cumin, salt and freshly ground pepper are used to season the veggies.

Note: Chili powder in this recipe refers to the American style chili powder which is a blend of spices. It is not simply ground up chili peppers! I learned the hard way that this term refers to different things in different countries and I don’t want anybody to burn their mouth off like I did!

Detailed ingredient list and directions located in the recipe card below.

How To Cut Peppers and Onions For Fajitas

The fajita veggies need to be cut into strips. There are a number of different methods but here is what I do.

• How to cut the peppers: Slice the tops and bottoms off of the bell peppers. Cut in half, remove the seeds and slice into thin strips. You can snack on the ends, use them for another purpose or slice them up and add them to the fajita veggies which is what I usually do (since I don’t care if they all look the same or not).
• How to cut the onion: Slice the top and bottom off of the onion, cut in half and remove the peel. Place each half on its flat side and slice into thin strips.

How To Make Fajita Veggies

So quick and easy to make! Simply…

1. Prep the veggies: Slice the bell peppers and onion into thin strips.
2. Sauté the veggies: Heat the oil in a cast iron skillet over high heat until the oil is shimmering. Add the bell pepper and onion strips and sauté until tender crisp with a bit of charring (approx. 5-10 minutes), tossing occasionally. The timing will depend on how soft you like your veggies.
3. Season and serve: When the veggies are almost done cooking, add the spices and stir through. Remove from heat and serve the fajita veggies hot or at room temperature.

Tip: Measure out and mix together the spices ahead of time in a little bowl to make it easier to quickly season the veggies at the end.

Possible Variations

This recipe is flexible. Feel free to customize as you wish. Here are a few ideas…

• Add extra veggies: Bell peppers and onions are the traditional fajita veggies but you can add in whatever you might have kicking around. A few ideas include mushrooms, zucchini, cilantro, tomatoes, broccoli.
• Make it spicy: For an extra kick, add some sliced jalapenos, cayenne pepper or hot paprika.
• Use Fajita Seasoning: You can adjust the seasonings to suit your tastes. Sometimes I like to substitute the spices listed in the recipe with this homemade fajita seasoning that I keep stored in a jar. I will use 1 tablespoon fajita seasoning plus 1 teaspoon dried oregano.

Ways To Use Them

Fajita veggies are super versatile and can be used in so many ways. Use in fajitas, as a side dish or as a topping on just about everything. Here are a few ideas…

• Fajitas: Let’s start with the obvious – fajita veggies are a key ingredient in fajitas! Create a “build-your-own” fajita spread by serving with tortillas, other fillings (chicken, steak, shrimp, beans) and an assortment of your favorite toppings (salsa, guacamole, cheese, sour cream). Check out these Halloumi Fajitas for a delicious vegetarian option! Or these Ground Beef Fajitas for another delicious option perfect for weeknight dinners!
• Tex-Mex + Mexican Dishes: Use them as a filling or topping in all your favorite Tex-Mex or Mexican dishes like tacos, burritos, quesadillas and nachos. These Chicken Fajita Tacos and Fajita Nachos are delicious examples.
• Eggs: Add to omelets, scrambles and frittatas.
• Bowls + Salads: Use as a topping in burrito bowls, rice bowls, salads or nourish bowls.
• Sandwiches + Burgers: Makes a delicious filling in sandwiches (especially grilled sandwiches) or as a burger topping.
• Pasta: Add to pasta dishes.
• Easy Side Dish: Serve as a quick and easy veggie side dish.

A Few Questions Answered

How long can leftovers be stored?

Leftover fajita veggies will last for 4-5 days in an airtight container in the fridge. Reheat or eat cold.

What to use instead of peppers?

Peppers are a key ingredient in fajita veggies but for those who can’t eat peppers or just don’t like them, you could substitute mushrooms or zucchini.

What kind of onion do you use for fajitas?

You can use any color onion you like! White, red or yellow onions all work.

Helpful Tips

• Use a cast iron skillet for best results: Cooking in a hot cast iron skillet (or flat griddle) will give the veggies that delicious charred flavor and sear them quickly to keep them tender crisp.
• Don’t add the spices too early: Add the spices near the end of cooking or the chili powder and paprika can burn and taste bitter.
• For softer onions: Some people like their onions soft but still want the peppers to be tender crisp. If this is you, then simply add the onions first and sauté for a few minutes before adding in the peppers.
• Pay attention to your chili powder: The chili powder in this recipe refers to the American style chili powder blend. Not just purely ground up chili peppers! Your mouth will be on fire if you mix them up.

More Tex-Mex Recipes To Enjoy

• Ground Beef Fajitas
• Cheesy Shredded Chicken Enchiladas
• Halloumi Fajitas
• Chicken Fajita Tacos
• Loaded Veggie Nachos
• Homemade Nacho Cheese Sauce (or try this vegan, nut-free version)
• Don’t forget the drinks! Tex-Mex food pairs well with these Triple Citrus Frozen Margaritas or these Passion Fruit Margaritas.

Did you make this recipe? I would love to hear about it! Leave me a comment below or tag me on Instagram (@maple_and_mango).

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Description

Learn how easy it is to make delicious Fajita Veggies at home! This recipe is super flavorful and versatile. Use them in fajitas, as a quick and easy side dish or as a topping on just about everything.

Veggies:

• 3 bell peppers, preferably a variety of colors
• 1 onion, any color (white, red or yellow)
• 2 tablespoons avocado oil

Spices:

• 1 teaspoon dried oregano
• 1 teaspoon chili powder (see notes)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper, to taste

Cook Mode Prevent your screen from going dark

1. Prep Veggies: Slice the peppers and onion into thin strips.
2. Sauté Veggies: Heat the oil in a large cast iron skillet over high heat until shimmering. Add the bell pepper and onion strips and sauté until tender crisp with a bit of charring, tossing occasionally. It will take approx. 5-10 minutes depending on how soft you like your veggies.
3. Season And Serve: When the veggies are almost done cooking, add the spices and stir through. Serve immediately or store for up to 4-5 days in an airtight container in the fridge.

Notes

• Chili Powder Note: The chili powder in this recipe refers to the American style chili powder which is a blend of spices. It is not simply ground up chili peppers! Make sure to use the right type or your mouth will be on fire.
• Cutting Fajita Veggies: This is how I like to slice the peppers and onion into strips. 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.
• Spices: Measure out the spices ahead of time in a little bowl to make it easier to quickly season the veggies at the end. Instead of the spices listed, another option is to season with 1 tablespoon of homemade fajita seasoning + 1 teaspoon dried oregano.

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