Straightforward Fajita Veggies at Home

These Fajita Veggies are smoky, a little sweet, and simply 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 unfussy pico de gallo, and unfussy tofu taco meat.

What You Need for Fajita Veggies

The simple ingredients for this straightforward 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 go-to 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 from-scratch fajita seasoning.
• Fine sea salt and black pepper – to taste.

How to Make Fajita Veggies

Only 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:)

Serving suggestions

This is such a versatile dish! Here’s a few flavorful ways to make the most of your fajita veggies.

• The familiar 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 savory vegetarian burrito bowl with black beans that’s bursting with color, flavor, and nutrients.
• Serve these as an unfussy well-seasoned side dish. They pair perfectly with a variety of proteins!

Frequently asked questions

Storage recommendations

This method is dependable 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.