Whether you’re a Chipotle fajita veggies fan or just looking for a simple, reliable fajita veggies recipe, this one should be a staple for weeknights and meal prep. Bright peppers, tender-crisp onions and garlic tossed with a light fajita seasoning make a flexible, flavorful side or main component for burritos, bowls, fajitas and breakfast wraps.
What is in this fajita veggies recipe?
- Fajita seasoning: homemade fajita seasoning is recommended for the cleanest flavor and no additives. A mild blend works best if you want that Chipotle-style profile; add extra smoked paprika or chipotle powder if you prefer more heat.
- Bell peppers: any color works — green, red, yellow or orange. Using a mix gives a colorful plate and a range of sweetness.
- Onion: red, white or yellow onions are all fine. Red onion adds a nice pop of color and a bit of sweetness.
- Garlic: whole cloves minced or thinly sliced for a bold garlic presence.
- Avocado oil: a neutral oil with a high smoke point, ideal for cooking at medium-high heat. Olive oil can be substituted if preferred.
Can I use store-bought fajita seasoning?
You can use a store-bought packet, but expect a slightly different texture and flavor because many packets include fillers and starches. Those additives can create a thicker coating on the vegetables or small clumps of seasoning. If you use a packet and notice clumping, stir in a tablespoon or two of water while cooking to loosen the seasoning into a light sauce.
How to Make Fajita Veggies (Stovetop)
- Slice peppers and onions: use a sharp knife or mandoline to cut the peppers, onion and garlic into thin, even strips for quick and consistent cooking.
- Heat the oil: in a large skillet, warm 2 tablespoons of avocado oil over medium-high heat until shimmering.
- Sauté onion and garlic: add the sliced onion and garlic and cook for about 2 minutes, stirring, until fragrant but not browned.
- Add bell peppers: add the sliced peppers and toss with the onion and garlic. Continue to cook for 5–6 minutes, covered briefly and stirring occasionally, until the peppers are tender in the center but still have a little crunch.
- Season: sprinkle about 2 teaspoons of fajita seasoning (adjust to taste) and toss to combine. Taste and add more seasoning if desired.
- Serve: use immediately in tortillas, burritos, breakfast wraps, or over rice bowls.
On the grill: these vegetables cook well in a foil packet or on a grill pan. Place over direct heat at about 400ºF and cook for roughly 20 minutes, stirring occasionally, until they reach the same tender-crisp texture you want from the stovetop method.
How spicy is this recipe?
The base fajita seasoning is mild. To increase heat, add extra smoked paprika, cayenne or chipotle powder. You can also finish with sliced jalapeños or a drizzle of hot sauce when serving.
Storage & Reheating
Store leftover fajita veggies in an airtight container in the refrigerator for 3–5 days. To reheat, warm them on the stovetop in a small splash of oil over medium heat, stirring until heated through. You can also microwave a serving for about 60 seconds on high, stirring halfway through.
How to Serve Fajita Veggies
These fajita-style vegetables are versatile. Serve them like the popular fast-casual restaurants: as a topping for bowls, mixed into burritos, or tucked into warm flour tortillas with your favorite toppings such as salsa, guacamole, sour cream and shredded cheese. They also pair beautifully with grilled or shredded chicken, steak, or as a hearty vegetarian main when combined with beans and rice.
- Use them in fajitas with sliced steak or chicken.
- Add them to burritos or breakfast burritos with eggs and cheese.
- Top a grain bowl or salad for color and flavor.
Recipe
Prep: 5 mins • Cook: 10 mins • Total: 15 mins • Servings: 4
Ingredients
- 2 teaspoons fajita seasoning (or more to taste)
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1/2 large red onion, thinly sliced
- 4 cloves garlic, minced or thinly sliced
- 2 tablespoons avocado oil (or substitute olive oil)
Instructions
- Thinly slice the bell peppers, red onion and garlic into even strips.
- Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté for 2 minutes until fragrant.
- Add the sliced peppers and toss to combine with the onion and garlic. Cook for 5–6 minutes, covering briefly and stirring periodically, until the peppers are tender but still retain a bit of crunch.
- Sprinkle the fajita seasoning over the vegetables and toss to coat evenly. Cook 1 more minute to meld the flavors.
- Serve hot in tortillas, bowls or as a side with your favorite protein.
Tips & Notes
- Adjust seasoning to taste — Chipotle-style veggies are lightly seasoned, so start with less and add more as needed.
- For extra char and smoky flavor, finish under a broiler for a minute or grill in a foil packet.
- Slice the vegetables uniformly for even cooking.
Nutrition (per serving, approximate)
Calories: 94 kcal, Carbohydrates: 7 g, Protein: 1 g, Fat: 7 g, Fiber: 2 g, Sugar: 3 g. Nutrition information is automatically calculated and should be used as an approximation.