Easy recipe for Tex-Mex style fajita veggies. Featuring a trio of bell peppers and onion sautéed until tender and flavorful. Quick, easy and nutritious side dish.
Fajitas are one of our favorite family dinners so naturally, these fajita veggies are a staple in our home. After years of making these vegetables, I think the key to cooking perfect fajita vegetables has to do with using the right skillet at the correct temperature and the proper amount of cooking time.
I prefer my onions slightly caramelized, bell peppers charred yet tender crisp and lastly, for the veggies to not be swimming in oil. If this sounds like the kind of veggies you'd like to accompany your fajitas, read on below for more details.
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What are fajita veggies?
Red and green bell peppers and onions are traditionally served at Tex-Mex restaurants on a sizzling skillet alongside the fajita meat.
Ingredients
Here is what you will need to make these delicious veggies.
- Bell Peppers - I like to use a trio of colored bell peppers - red, green and orange. You can use whatever color is available or looks best in your area. I recommend having at a minimum two colors, such as red and green.
- Onion - One large white or yellow onion.
- Oil - I prefer to use canola oil. A mild flavored olive oil can be substituted but you don't want the flavor to overpower the natural sweetness of the bell peppers.
- Salt - I don't like my peppers to be too salty so I use ¼ tsp. of salt. Feel free to adjust this to your taste preference.
- Soy Sauce - This is optional to add extra umami flavor. I like to use Kikkoman's Low Sodium Soy Sauce. This helps add the savory element to the peppers and also adds some "sizzle" to the skillet.
How to make Fajita Vegetables
Make delicious restaurant quality fajita peppers and onions at home.
How to cook Sautéed Peppers and Onions for Fajitas
- Wash and cut bell peppers into evenly sized strips (about ¼-inch thick). Slice onion into rings and cut the rings in half.
- Heat oil in a large cast iron skillet over med-high heat until hot.
- Add onions and let cook for 2-3 minutes or until onions are slightly brown.
- Add bell peppers to skillet. Sprinkle with salt. Toss occasionally. Sautee until bell peppers are tender but crisp. I like to get some nice char spots on the peppers which you get from not tossing too much.
- Turn off heat and top with soy sauce (optional). Serve and enjoy!
Tips on making the best vegetables for fajitas
- Cut the vegetables to an even size. Slice the bell peppers to an even size for proper cooking.
- Choose the right skillet. Use a well-seasoned cast-iron skillet, if you don't have one opt for your heaviest stainless steel skillet. You can also cook the veggies on a Blackstone or other flat top griddle.
- Heat oil and skillet before adding veggies. Get the oil plenty hot before adding the onions.
- Adjust salt to taste. However, keep in mind that other components of fajitas (i.e. meat, charro beans, cheese) also have salt and consider what it will taste like when everything is combined in a tortilla.
Storage and Serving
Storage: Store leftover peppers and onions in an air-tight container in the refrigerator. Best if eaten within 4 days. Reheat in the microwave or in a hot skillet.
Serving: Serve fajita veggies with grilled chicken or steak fajitas, burrito bowls, or even as a side dish for enchiladas.
📖 Recipe
Easy Tex-Mex Fajita Veggies
Ingredients
- 3 bell peppers, sliced into ¼-inch strips
- 1 large white onion, sliced into rings and halved
- 1 Tablespoon canola oil
- ¼ teaspoon salt
- 1 teaspoon Soy Sauce, optional*
Instructions
- Prep the vegetables. Wash your produce. Cut the bell peppers into uniform sized strips (about ¼-inch thick). Slice the onion into rings, and then cut those rings in half to make semi-circles.
- Heat the skillet. Heat oil in large cast iron skillet over medium-high heat. Let the oil heat till it shimmers. A hot pan is needed to sear the fajita vegetables.
- Cook the onions. Add the sliced onions to the skillet and cook for 2-3 minutes, stirring occasionally until the onions start to turn a light golden brown.
- Sauté the bell peppers. Add bell peppers to skillet and sprinkle with salt. Sauté for 8-10 minutes or until bell peppers are slightly tender. Tip: Toss vegetables occasionally, allow time for char marks to form.
- Sizzle and serve. After the peppers are cooked till they are tender-crisp, turn off the heat. Drizzle with soy sauce for the restaurant-style sizzle. Serve fajita veggies hot.
Notes
Nutrition
FAQ
Can I use frozen vegetables?
Yes, frozen veggies can be substituted but they won't have that same restaurant style quality you'd get if using fresh. I recommend using fresh bell peppers and onions if possible.
What do you season the fajita veggies with?
The fajita veggie seasoning is simply salt and a splash of soy sauce.
More Tex-Mex recipes you might enjoy:
- Easy Chicken Fajita Marinade
- Green Chile Chicken Enchiladas
- Crock-Pot Carne Guisada
- Pico de Gallo
- Mexican Grilled Street Corn Salad
- Charro Beans
Enjoy,
Alaine
Jeanie Villareal says
Sounds so good getting ready to start that process as I am making chicken fajitas!!!!!tonight for dinner…. I bought all three colors of bell peppers so ready to go!!!!!