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Tender yet crisp Fajita Vegetables are just what you need to cook up the perfect plate of fajitas! Pair this simple recipe for fajita veggies with everything from chicken, steak and shrimp to tofu. Ready in less than 15 minutes from prep to plate!
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Fajita Veggies
To be honest, whenever fajitas are on the menu, it isn't the protein I'm looking forward to the most... it's the heaping, sizzling pan of fajita veggies!
Charred to perfection, this simple mix of veggies for fajitas makes a world of difference no matter what meat you're serving them with. They're great with shrimp, steak, chicken, tofu - you name it!
They're good for more than just fajitas, too. Any time I plan on making tacos, burritos, or even a Portuguese rice bowl with leftovers, you can bet I'm also making my fajita vegetables recipe in a big skillet!
If you love the fajita veggies Chipotle makes, I guarantee you will come to crave this recipe even more. Enjoy!
Fajita Vegetables Ingredients
- Olive oil
- Bell peppers: red, yellow, and green
- Onion
- Cilantro (optional)
You can use all one color of bell pepper if you prefer, but I find using a mix has a more complex flavor and has the added bonus of looking beautiful on the plate.
Fajita Seasoning
- Salt
- Pepper
- Cumin
- Paprika
- Chili powder
You can use this fajita seasoning for any protein you're making, too. It has the perfect balance of flavors! I also like to marinate chicken or steak with a mixture of the seasoning, lime juice, and olive oil before cooking them for fajitas. Give it a try sometime!
How to Make Fajita Veggies
- Slice onions and bell peppers into thin strips.
- Mix cumin, paprika, chili powder, and salt in a small bowl.
- Heat a large pan with olive oil over medium-high heat. Once very hot, add veggies.
- Season veggies in the pan with the seasoning mixture, coating everything equally.
- Cook for 7 minutes or so, stirring occasionally, until the veggies are tender and slightly charred. Scrape up any browned bits from the bottom of the pan!
- Sprinkle cilantro on top if using. Serve with your meal of choice, and enjoy!
Fajita Vegetables Recipe Tips
- If you heavily season the protein you're making your veggies with, you won't have to season the vegetables much or at all. I often leave out the seasoning entirely if I know the meat is going to be flavorful enough.
- Any color bell pepper can be used, but I recommend using a mixture of green, yellow, and red for flavor and how beautiful it looks when plated.
- You want those veggies to have a nice char! A cast-iron skillet works best for this, but as long as you don't stir them around too often, your veggies should get that nice blackened char in spots.
- See below for tips on cutting bell peppers and onions for fajitas.
How to Cut Bell Peppers into Strips
- With the pepper sitting on a cutting board, hold the stem with one hand, and use a sharp knife to cut the sides of the pepper off. Discard the core with the seeds.
- Carefully cut away any remaining pith (white membrane) on the inside of each piece of pepper, and remove any clinging seeds.
- Slice the pepper quarters into thin slices about ¼-inch thick.
How to Cut Onions
- Peel onion with your hands to remove the papery outer layer, and use a knife to cut a single slice into the final membrane-like layer before peeling it away with your fingers.
- Using a sharp knife and a cutting board, cut the top and bottom off of the onion so it rests flat.
- With the onion resting flat, slice it in half from the top to bottom.
- Then, slice each half into thin strips about ¼-inch thick.
If your eyes water or sting when cutting onions, try freezing them for about 10-15 minutes before slicing.
Veggies for Fajitas FAQ
Fajitas pair well with sour cream, avocado, cheese, spicy peppers such as jalapenos, and really anything you'd pair with your favorite tacos or burritos. Try serving them with avocado salsa or beans and rice all wrapped in the same tortilla.
Serve fajitas with salsa, like avocado salsa, peach salsa, or pico de gallo, or with a fresh crema sauce such as Mexican Crema or Avocado Crema.
What to Serve with Fajitas
Try serving your fajitas with a side of Mexican Corn Casserole or simply Street Corn, plus a side of Chunky Guacamole. The sweet-and-savory flavors of the fresh corn with classic elote seasoning make an amazing pairing for fajita recipes!
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Fajita Vegetables
Ingredients
- 3 bell peppers one of each color
- 1 onion
- 2 Tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- Salt and pepper to taste
- Cilantro to taste, optional
Instructions
- Slice onions and bell peppers into thin strips.3 bell peppers, 1 onion
- Mix cumin, paprika, chili powder, and salt in a small bowl.2 teaspoons Chili powder, 1 teaspoon Cumin, 1 teaspoon Paprika, Salt and pepper to taste
- Heat a large pan with olive oil over medium-high heat. Once very hot, add veggies.2 Tablespoons Olive oil
- Season veggies in the pan with the seasoning mixture, coating everything equally.
- Cook for 7 minutes or so, stirring occasionally, until the veggies are tender and slightly charred. Scrape up any browned bits from the bottom of the pan!
- Sprinkle cilantro on top if using. Serve with your meal of choice, and enjoy!Cilantro
Notes
- If you heavily season the protein you're making your veggies with, you won't have to season the vegetables much or at all. I often leave out the seasoning entirely if I know the meat is going to be flavorful enough.
- Any color bell pepper can be used, but I recommend using a mixture of green, yellow, and red for flavor and how beautiful it looks when plated.
- You want those veggies to have a nice char! A cast-iron skillet works best for this, but as long as you don't stir them around too often, your veggies should get that nice blackened char in spots.
- You can use this fajita seasoning for any protein you're making, too. It has the perfect balance of flavors! I also like to marinate chicken or steak with a mixture of the seasoning, lime juice, and olive oil before cooking them for fajitas. Give it a try sometime!
- See the post for tips on slicing veggies for fajitas.
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