Fajita Veggies are a super versatile side dish, that are perfect for adding to so many meals.
They make a quick and easy side dish that has so much flavor from very few ingredients - just six ingredients, including oil and salt! The veg is tender-crisp, and the colors stay bright.
Fajita veggies often show up in the sizzling pan under your chosen protein at your favorite Mexican, or they are a popular addition to any Chipotle order! The perfect, healthy, delicious, colorful side dish!
What are Fajita Veggies?
Fajita veggies or fajita vegetables are a simple dish consisting of strips of sweet bell peppers and onions - cooked together over high heat until they are tender-crisp and slightly charred. Seasonings of garlic, salt, and oregano bring everything together.
They are so easy to make and taste AMAZING! And they are great cooked in advance as well!
Piled into your fajitas, they are a healthy addition plus give some added crunch. But these are for much more than fajitas! You can add them to so many other recipes or dishes!
What can I add fajita veggies to?
Add your vegetables to:
- Fajitas (obviously 😉 )
- rice bowls
- grilled cheese
- pizza (in the sauce or as a topping)
- breakfast hash
Basically, if you have a container of these fajita vegetables in your refrigerator, then you are halfway to a delicious meal!
Tips for making fajita veggies
- Cut your veggies into long strips roughly equal in size to each other.
- Use a heavy-based skillet/frying pan (non-stick or cast iron)
- Get the oil hot (to the shimmering stage)
- Cook the veggies quickly over high heat.
- Don't cover the pan (this will cause the veg to steam and end up soft)
- Cook for 5 to 7 minutes until the vegetables are tender-crisp and still brightly colored.
- Serve immediately or allow to cool and keep in an airtight container in the refrigerator for up to 5 days.
How to chop bell peppers
To cut a bell pepper:
- Slice off the top.
- Cut each side from the pepper
- Discard the core and seeds
- Cut the sides of the pepper into thin strips.
Can you add extra veggies?
You sure can! Bell peppers and onions are the traditional fajita veggies, but you can add:
- Sliced mushrooms
- Sliced zucchini
- Blanched green beans
- Carrot batons
- Sugar snap peas
- Shredded kale
The possibilities are endless, just be sure to keep the heat high and to only cook the vegetables until they are tender-crisp.
Fajita Veggies - Simple Side Dish Recipe
- 3 bell peppers - see note 1
- 2 onions - see note 2
- 1 garlic clove
- 2 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon dried oregano
To slice the veg
- Slice the top off each pepper, then cut each side away from the core. Discard the core and seeds and cut the pepper into thin strips.
3 bell peppers
- Peel and thinly slice the onion.
- Peel and finely chop the garlic.
1 garlic clove
To cook the veggies
- Add the oil to a large non-stick/cast-iron skillet over high heat.
2 tablespoon olive oil
- When the oil is hot, add the peppers and onions to the pan.
- Cook for 4 minutes without stirring, then stir and cook for a further 2 minutes.
- Add in the salt, oregano, and chopped garlic.
½ teaspoon salt
¼ teaspoon dried oregano
- Stir constantly, cooking for 1 minute more. Then remove the veggies from the pan and serve. Or allow to cool in a bowl to store for later (see note 3)
- You can use any color bell peppers you like here — green, red, yellow, or orange.
- The choice of onion is up to you. Red, white, or brown onions will be fine.
- Once the veggies are cooked, it is important to remove them from the pan as this stops any overcooking. Overcooking would turn the vegetables soft and burn the garlic.