Fajita Veggies
These sizzling fajita veggies are bursting with color and flavor. They pair perfectly with chicken, steak, or veggie fajitas and…
These sizzling fajita veggies are bursting with color and flavor. They pair perfectly with chicken, steak, or veggie fajitas and Tex-Mex-inspired sides.
My family loves fajita night. Whether I add a protein or keep them vegetarian with pinto beans, the secret is in the sizzling veggies. The perfect fajita veggies are bursting with color and flavor and have just the right amount of char to make your dish pop.This easy recipe results in a delicious combo of spiced bell peppers, onions, and portobello mushrooms, ready to enjoy in under 30 minutes.
Seasoning Options
I love making homemade fajita seasoning. I bet you’ll join me in making the switch when you realize you probably already have everything you need in your pantry: cumin, chili powder, garlic powder, and smoked paprika. That’s it!
If you can’t find smoked paprika, the classic stuff is fine, but you’ll miss out on some smokiness. Specialty shops may have it labeled as pimentón or Spanish paprika.
There’s no shame in the store-bought fajita packets, though. You can substitute 2 tablespoons of packet mix for the spice blend in this recipe. Just keep it at ¾ to 1 teaspoon of kosher salt, as store-bought mixes generally have some salt in them already (plus dried oregano).
Other Ingredients to Gather
The list of what you’ll need for this fajita veggies recipe is simple and filled with good-for-you ingredients:
- Bell peppers: Red bell peppers, yellow bell peppers, and green bell peppers are great for maximum color contrast. Orange bell peppers are nice, too, and add a bit of a sweeter note to the veggie mix.
- Red onion: I prefer red onions to white or yellow onions for fajita veggies. They have a more mellow flavor when cooked and a lovely purple color.
- Portobello mushroom caps:Portobello mushrooms add big, meaty flavor that’s especially nice if you’re sticking to vegetarian or vegan fajitas.
Pro tip: You can chop your veggies in advance and store them in the fridge for 1 to 2 days. Just make sure to cook them right before serving to maintain their crisp-tender texture.
Featured 5-Star Review
“Made this last night for my book group and served it with shredded chicken. It was a bigger hit than the book!”
– Janet
My Favorite Ways to Serve Up Fajita Veggies
These veggies are made for fajitas, whether you’re keeping them vegetarian or making grilled chicken fajitas, steak fajitas, or shrimp fajitas. (I like marinating proteins in my fajita sauce first!)
For toppings, I load mine up with sour cream, guacamole, hot sauce, jalapeños, and cilantro. However, you can use whatever you’d like! Note that flour tortillas will hold up better than corn when it comes to filling up your fajitas with toppings.
To round out the meal, I like to add a few of my favorite side dishes for fajita night:
- Beans: I like to load up pinto beans in my vegetarian fajitas, but you can also have them on the side. Black beans and rice pair well with these veggies.
- Dips: You can’t go wrong with chips and guacamole, but my family loves Mexican street corn dip when having Tex-Mex.
- Rice: Cilantro rice with lime juice is a classic for Mexican-inspired meals. If cilantro isn’t your thing, give my Spanish rice a try instead.
- Salads: Try a chopped Mexican salad with crunchy tortilla strips. If you have grilled corn on hand, an elote salad is perfect, too.
Storage Instructions
Fajita mix veggies are best when they’re fresh, but you can store leftovers in the fridge in an airtight container for up to 3 days. Reheat your vegetables in a skillet on medium heat, on the grill, or wrapped in foil in the oven at 300-350°F.
If you don’t want to serve fajitas again for leftovers, add your fajita vegetables to a quesadilla, roll them with some hummus in a wrap, or layer them in a burrito bowl as a Chipotle copycat meal. You can also toss them in a taco.
Fun fact: The difference between fajitas and tacos comes down to the cooking method. Fajita ingredients are usually grilled or pan-seared! Print
Fajita Veggies
Pin Recipe
Print RecipeThis easy recipe combines colorful peppers and onions with my favorite spices for a flavorful addition to your favorite fajitas. Add a protein of your choice or keep it vegetarian for a delicious weeknight dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6
- Category: Essentials
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Vegan
Ingredients
- 3 bell peppers, sliced into thin strips
- 1 medium red onion, sliced into thin strips
- 2 portobello mushrooms, stems removed and sliced into strips
- 3 garlic cloves, peeled and mashed
- 3 tablespoons olive oil (or avocado oil)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
Instructions
- Prepare the vegetables as noted in the ingredients list. Place vegetables in a bowl and toss with 2 tablespoons of olive oil and spices.
- In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the veggies and sauté about 15 minutes until tender and lightly charred, stirring occasionally.
- Add additional salt to taste. Remove and discard the garlic cloves before serving.
Notes
While this is a stovetop recipe, you can also roast or grill your veggies for even smokier flavors. I like adding grilled veggies to my fajita salad, especially if you’re already grilling chicken.
Fajita veggies are generally pretty tender, but you can reduce the cooking time if you want them to retain some crunch. Don’t overdo it on the olive oil and avoid overcrowding in the pan.
