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These Fajita Veggies are smoky, a little sweet, and just charred enough at the edges – all from one hot skillet and about 10 minutes of prep. No marinating, no fajita seasoning packet, and no meat required.
If you’re building out a full Mexican-inspired spread, these pair perfectly with my cilantro lime rice, this easy pico de gallo, and easy tofu taco meat.
Why you’ll love these vegetable fajitas
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 veggie fajitas.
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!
Why You’ll Love This Easy Recipe
- Genuinely simple – just peppers, onion, and spices. Nothing hiding in here.
- One skillet and about 10 minutes of hands-on time – dinner’s basically done.
- No seasoning packet needed – just pantry spices you probably already have.
- Endlessly versatile – tortillas, bowls, salads, or straight-up as a side.
- Chipotle copycat recipe – we all love those veggies at chipotle and this recipe is a delicious copycat!
What You Need for Fajita Veggies
The simple ingredients for this easy fajita veggies recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Olive oil – a neutral or avocado oil works too if that’s what you have.
- Fresh bell peppers – I like a mix of colors for the best presentation, but any combo of green bell peppers, red, yellow etc work well.
- Sweet onion – milder than yellow onions or white onion; swap in whatever onion you’ve got on hand. Even red onion would work well.
- Ground cumin, chili powder, garlic powder, smoked paprika – the smoky-savory simple blend of spices. You could also use an equal amount of my homemade fajita seasoning.
- Fine sea salt and black pepper – to taste.
How to Make Fajita Veggies
Just a reminder that you can find the FULL written fajita veggies recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Toss everything in together. In a large cast iron skillet over medium-high heat, add in the bell peppers, onion, and spices (or you can use my fajita seasoning blend) all at once and give it a good stir so everything’s coated.
- Let it sizzle, mostly hands-off. Stir occasionally but not constantly – the less you fuss with it near the end, the more char you’ll get. Pull it when it looks right to you. Anywhere from 15-22 minutes depending on how soft and caramelized you like your veggies. Serve with a squeeze of fresh lime juice and your favorite toppings.
Store leftovers in an airtight container in the fridge.
Recipe Tips
- Cut everything the same size so it all cooks evenly – no mushy bits next to raw ones.
- Resist the urge to stir constantly toward the end – that’s where the char comes from.
- Prep ahead by slicing veggies and measuring spices earlier in the day.
- Finish with a squeeze of lime juice if you want a little brightness to cut through the smokiness (optional, but SO good).
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 warm tortillas (flour tortillas or corn tortillas work great!) with rice and beans on the side. Serve with a variety of toppings (avocado slices/guacamole, salsa, pico de gallo, 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 with black beans that’s bursting with color, flavor, and nutrients.
- Serve these as an easy flavorful side dish. They pair perfectly with a variety of proteins!
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.
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 cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoons 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
