Fajita Veggies

Easy recipe for Tex-Mex style fajita veggies. Featuring a trio of bell peppers and onion sautéed until tender and flavorful. Quick and easy 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. 

Jump to:

• Ingredients
• How to make fajita vegetables
• Storage and Serving
• 📖 Recipe
• FAQ

Ingredients

What are fajita veggies?

Traditionally served at Tex-Mex restaurants on a sizzling skillet alongside the fajita meat, are red and green bell peppers and onion. 

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. 

Prep

1. Wash and cut bell peppers into evenly sized strips. Slice onion into rings and cut the rings in half. 

Cook

1. Heat oil in a large cast iron skillet over med-high heat until hot. 
2. Add onions and let cook for 2-3 minutes or until onions are slightly brown. 
3. 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. 
4. Turn off heat and top with soy sauce (optional). Serve and enjoy!

Tips on making the best vegetables for fajitas

• Slice the bell peppers to an even size. 
• Use a well-seasoned cast-iron skillet. 
• 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, beans, cheese) also have salt and consider what it will taste like when everything is combined in a tortilla. 

Storage and Serving

Store leftover peppers and onions in a air-tight container in the refrigerator. Best if eaten within five days. 

Serve fajita veggies with grilled chicken or steak fajitas, burrito bowls, or even as a side dish for enchiladas. 

📖 Recipe

FAQ

Can I use frozen vegetables?

Yes, frozen veggies can be substituted but it 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