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Make the most of bell peppers and onions by making my Vegetable Fajitas recipe! This simple mix is so flavorful and may just remind you of Chipotle fajita veggies. It's the perfect dinner solution, with or without meat, and is ready in under 15 minutes!
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Fajita Veggies
When I was in college, I had to learn not only how to budget my meals and eat smart, but how to get food on the table quickly. Filling, veggie-packed meals were my go-to, because they’re quick, easy, and inexpensive!
One of my favorite meals to make at the time was fajitas, but including a protein wasn’t always possible. So, I would make a big batch of fajita vegetables and enjoy it all week long on tortillas with different toppings. Honestly, sometimes I even mixed these veggies for fajitas into stir-fry!
At that point, Chipotle wasn’t a thing, but when I first tasted Chipotle fajita veggies, it reminded me of those years. I knew then I’d have to experiment with my own homemade recipe to mimic those flavors, and I know now you’re going to love the result!
Even the pickiest eaters will come back for seconds if you serve these veggie fajitas - no matter what you serve them with!
Veggies for Fajitas
- Bell peppers: The star of the show! I like using a mix of colors to capture the best of each flavor, and of course that beautiful visual appeal. If you want to try and copy the flavors of Chipotle fajita veggies, you can use just green bell peppers.
- Onion: Although I'm using white onion in the recipe photos, any onion you have will work. So, red onion, yellow onion, and white onion are all great options here!
- Vegetable oil: You can use olive oil too, but vegetable oil has the least flavor, which makes the peppers and onions truly shine! Avocado oil is also excellent for this reason, and from what I understand, Chipotle uses rice bran oil.
- Garlic: Freshly minced cloves of garlic will infuse the veggies with so much more flavor than dried garlic powder. I like to use a garlic press to make this easy.
Isabel's Top Tip
Use a mandoline or other veggie slicer to make cutting the peppers and onions easy. If you don't have one, make sure to use the sharpest knife you have.
Fajita Seasoning Ingredients
- Cumin: Just a teaspoon of cumin is all it takes. The earthy, rich flavor is there to complement the flavors of the peppers.
- Chili powder: Just like cumin, you want to just use enough chili powder to complement the veggies!
- Paprika: Regular, Turkish, Spanish, or smoked paprika will all work great for fajita veggies.
- Dried oregano: If you can find Mexican oregano, it's got the best flavor! However, regular dried oregano will work great, too.
- Kosher salt and Black pepper: Add to taste!
- Optional: Lime juice
Note: If you want to keep it super simple, you can use a simple mix of kosher salt, black pepper, and dried oregano instead. However, I find the flavors of this more complex fajita seasoning mix to be totally delicious and worth trying.
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How to Cook Fajita Vegetables
1: Saute Garlic
Place a large skillet over medium heat, and add the vegetable oil. Once the oil is hot, add in the minced garlic to the pan. Cook for 1 minute, or until fragrant but not browned.
2: Saute Onions
Toss in the sliced onions, and cook for 2-3 minutes.
3: Add Peppers and Season
Add in the peppers and cook another 2-3 minutes. Season with cumin, chili powder, dried oregano, paprika, salt, and black pepper.
4: Cook Until Soft
Continue cooking until your fajita veggies are nice and soft. Serve however you please, and enjoy!
Tips for Cooking Fajita Peppers
- Keep an eye on the garlic so it doesn't burn! Only cook it until it starts getting fragrant, then quickly add in other veggies to keep it from burning.
- Any color of bell pepper will do! I like the bite of green pepper and the color of yellow and orange pepper.
- Feel free to add in more veggies! I often add sliced radish, sliced mushrooms, and de-seeded jalapenos. Once cooked, you can add in sliced tomatoes and avocado as well!
- The cooking time depends on how soft you'd like the veggies. For crisp veggies, cook only 6-7 minutes. For softer, more tender vegetables, cook 10-12 minutes.
Love peppers? Then be sure to check out my guide on roasting peppers! They're so delicious, you won't believe how easy it is!
FAQ
While classically made with simple bell peppers and onions, feel free to diversify! Branch out with multiple kinds of peppers such as jalapeno or banana pepper, slice in some thin-cut radishes, chop in a few thick slices of portobello mushrooms, or even add in corn, zucchini, or tomato!
Fajita veggies are best served hot on a plate with toasted tortillas and all your favorite fajita toppings like crema, salsa, avocado, pickled onions, cheese, and beans. Then they're assembled on the plate and devoured! Check out my list of recommendations below!
While both oregano, Mexican oregano has a distinctly different flavor with a less intense flavor and instead a more herbal smoothness. It's best compared to Marjoram in flavor, and you can use a 50/50 blend of Italian oregano and Marjoram to replace Mexican oregano. I recommend using Mexican oregano for this recipe, but you can use Italian if it's all you have on hand.
Storing Leftover Veggies for Fajitas
- Freezer: Fajita veggies are the perfect choice for freezing, but be warned that they'll lose some of their texture frozen. To freeze, pack them into small freezer-safe bags for easy thawing. Last for up to 4 months.
- Refrigerator: Wrap the leftovers in foil or place in an airtight container and store for up to 4 days!
What to Serve with Vegetable Fajitas
- Chunky Guacamole
- Mexican Crema (or sour cream!)
- Cheese (or Queso Blanco)
- Pickled Onions
- Toasted tortillas - corn tortillas are great for tacos and fajitas, while flour tortillas work the best for quesadillas and burritos!
If you enjoyed the recipe, leave a comment and a rating below!
Vegetable Fajitas
Video
Equipment
Ingredients
- 2-4 Bell peppers - thinly sliced
- 1 large Onion - thinly sliced
- 1 Tablespoon Vegetable oil
- 2 cloves Garlic - minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 2 teaspoons Paprika
- ½ teaspoon Dried oregano
- Salt and pepper - to taste
Instructions
- Place a large skillet over medium heat, and add the vegetable oil.1 Tablespoon Vegetable oil
- Once the oil is hot, add in the minced garlic. Cook for 1 minute, or until fragrant but not browned.2 cloves Garlic
- Toss in the sliced onions, and cook for 2-3 minutes. Then add in the peppers and cook another 2-3 minutes.2-4 Bell peppers,1 large Onion
- Season with cumin, chili powder, dried oregano, paprika, salt, and pepper.1 teaspoon Cumin,1 teaspoon Chili powder,2 teaspoons Paprika,½ teaspoon Dried oregano,Salt and pepper
- Continue cooking until the veggies are at your preferred softness, then remove from the heat and serve!
Notes
- Keep an eye on the garlic so it doesn't burn! Only cook it until it starts getting fragrant, then quickly add in other veggies to keep it from burning.
- Any color of bell pepper will do! I like the bite of green pepper and the color of yellow and orange pepper.
- Feel free to add in more veggies! I often add sliced radish, sliced mushrooms, and de-seeded jalapenos. Once cooked, you can add in sliced tomatoes and avocado as well! 1
- The cooking time depends on how soft you'd like the veggies. For crisp veggies, cook only 6-7 minutes. For softer, more tender vegetables, cook 10-12 minutes.
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