Whether you’re a Chipotle fajita veggies lover like us or just looking for a simple fajita veggies recipe, this recipe needs to be a staple in your home!
Fajita veggies are not only delicious when served alongside chicken fajitas or steak fajitas, but also on their own. I love making an extra batch to stuff into breakfast burritos or serve in a fajita bowl. It’s something about perfectly cooked peppers and onions in a little fajita seasoning that can just jazz up pretty much any meal.
What is in this fajita veggies recipe?
- Homemade Fajita Seasoning: the key to amazing fajita veggies is making your own fajita seasoning. If you’re in a pinch, you can also buy a packet in stores, but do note that the packet has additives and a thickening agent in it.
- Bell Peppers: feel free to use any color of bell pepper. We love a good rainbow so we used 3 different colors.
- Onion: any color onion works. We love the pop of color a red onion adds!
- Garlic: we’re using whole garlic cloves to really add a flavor blast.
- Avocado Oil: avocado oil is great for cooking things at a higher heat. It’s also pretty mild in flavor. Feel free to swap for olive oil.
Can I use store-bought fajita seasoning instead?
You’re more than welcome to use store-bought fajita seasoning but do note that there are additives, fillers, and cornstarch in a packet of fajita seasoning. With that said, your veggies may turn out a bit “thicker” or have clumps of seasoning. You can always add a few tablespoons of water to create almost like a sauce. Speaking from experience 😉
How to Make Fajita Veggies (Stovetop)
- Slice Peppers and Onions: use a sharp knife (or mandolin) to slice the peppers, onions, and garlic into thin strips. We used our favorite mandolin and it worked like a charm!
- Cook Onion and Garlic: heat avocado oil in a large skillet. When fragrant, add the onion and garlic and cook for 2 minutes.
- Add Bell Peppers: add the bell peppers and cook for 5-6 minutes or until soft, but still crunchy.
- Season: season with the fajita seasoning and toss.
- Serve: serve in a tortilla, in a bowl, in a burrito, etc.
Try it!
Our Favorite Mandoline
The Kyocera mandoline is our go-to kitchen product for finely slicing fruit, veggies, and everything in between.
How spicy is this recipe?
Our fajita seasoning is pretty mild, so feel free to add some heat with extra paprika or chipotle powder.
Store leftover fajita veggies in an airtight container in the fridge for up to 3-5 days.
How to Serve Fajita Veggies
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First, use a sharp knife to thinly slice the bell peppers, purple onion, and garlic.
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Add 2 tablespoons of avocado oil to a large skillet and heat over medium/high heat. Add the onion and garlic to the skillet and sauté for 2 minutes.
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Then, add all of the sliced peppers to the skillet and toss with the onion and garlic.
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Season the vegetables with 2 teaspoons of fajita seasoning. Cover the skillet and sauté the peppers for 5-6 minutes, removing the cover to toss the peppers periodically. You know your fajita veggies are done with the onions glisten and the peppers are tender in the center with a little crunch on the outside.
- Feel free to add more fajita seasoning to your peppers and onions. Chipotle doesn’t overseason, so that’s what we were going for!
Calories: 94 kcal, Carbohydrates: 7 g, Protein: 1 g, Fat: 7 g, Fiber: 2 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
