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Home · Recipes · Tex-Mex | Mexican Food · Fajita Veggies

Published: Mar 30, 2020 by Kelly Anthony · 3 CommentsThis post may contain affiliate links. Read our disclosure policy.

Fajita Veggies

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When it comes to topping off fajitas, keep it classic -- a colorful trio of white onions, red, and green bell pepper is all you need for an authentic, Tex-Mex masterpiece! This is a quick and easy recipe for getting Fajita Veggies from the stovetop to the table in less than 10 minutes.

An overhead shot of beef mixed with white, red, and green fajita veggies.

If you're looking for more ways to amp up your Tex-Mex night in, ready the grill for some marinated steak fajitas and add our cheesy Velveeta Queso to the dinnertime lineup!

HOW TO MAKE FAJITA VEGGIES

This colorful vegetable trio comes together quick and easy on the stovetop in just three easy steps:

  1. Add oil to a large pan.
  2. Add the veggies, salt, and pepper.
  3. Sauté, stirring often, for about 8 minutes.

THE INGREDIENTS

  • White or Yellow Onion
  • Green Bell Pepper
  • Red Bell Pepper
  • Oil
  • Salt and Pepper

The ingredient list is very flexible in what can be subbed in or out! You can use just about any color onion or bell pepper you like. The same goes for the oil--olive oil, avocado oil, canola... They all work just fine with this cooking method.

WANT TO MAKE VEGGIE FAJITA TACOS?

If you want to bulk up your vegetable mix to make it heartier for a vegetarian taco, add 1 (8-ounce) package of sliced button mushrooms!

If you plan to add mushrooms to the mix, you'll likely need to add an extra tablespoon of oil and cook for a few minutes longer. You'll know the mushrooms are done once they are tender and slightly browned.

A sheet pan full of sliced fajita veggies and beef.

HOW TO CUT VEGETABLES FOR FAJITAS

Whether the Fajita Veggies are served in ring or strip form is your choice. Below are detailed instructions for cutting both the pepper and the onions into the desired shape:

HOW TO CUT A BELL PEPPER INTO RINGS (OR STRIPS):

To begin, you'll lay the pepper on its side, slice off the stem end, and pull out the core and seeds.

FOR BELL PEPPER RINGS...

Position the pepper on your cutting board laying it lengthwise on its most stable side and cut it into ¼" rings.

FOR BELL PEPPER STRIPS...

To cut into strips, cut the pepper in half lengthwise, lay each half flat on the cutting board and slice it into strips.

HOW TO CUT AN ONION INTO RINGS (OR SLICES):

To begin, you'll slice off the stem end of the onion and peel off the paper.

FOR ONION RINGS...

Slice off a small piece off of the side of the onion, just enough so that you can stabilize on your cutting board and slice into ¼" rings.

FOR ONIONS SLICES...

Lay the onion cut side down and cut it in half, through the route. Lay each half flat on the cutting board and slice into strips.

We use these same techniques for our crockpot chicken fajitas!

A molcajete full of fajita topping ingredients.

MORE TOPPINGS FOR FAJITAS

If you want more awesome toppings in addition to the traditional Fajita Veggies, add any of the following items to your list!

  • Shredded Cheese
  • Sour Cream
  • Guacamole
  • Pico de Gallo
  • Salsa

WHAT ELSE CAN YOU USE FAJITA VEGGIES ON?

Fajita Veggies are for more than just topping off steak fajita tacos or chicken fajita tacos.

Use them as a topper for Fajita Nachos, on just about any taco recipe, or even cheesesteak sandwiches, and you can even add them to the inside of quesadillas or burritos.

A sheet pan full of fajita veggies and sliced beef.

5 MORE MEXICAN RECIPES YOU’LL LOVE

  • Tacos al Carbon
  • Pulled Pork Nachos
  • Tacos de Pollo
  • Steak Quesadillas
  • Tacos de Camaron
A sheet pan full of fajita veggies and sliced beef.
Print Recipe
4.60 from 5 votes

Fajita Veggies

A simple veggie combination of peppers and onions, perfect for topping off your fajitas!
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: Fajita Veggies
Servings: 6 Servings
Calories: 50kcal
Author: Kelly Anthony

Ingredients

Ingredients:

  • 2 tablespoons canola or avocado oil
  • 1 white or yellow onion cut into ¼" rings
  • 1 red bell pepper stemmed, seeded and cut into ¼" rings
  • 1 green bell pepper stemmed, seeded and cut into ¼" rings
  • ¼ teaspoon Kosher salt
  • Generous pinch of black pepper

Instructions

  • Place a large skillet over medium heat and add 2 tablespoons of oil.
  • Add the onions and peppers. Sprinkle with Kosher salt and black pepper, and sauté for 7-10 minutes, until softened.
  • Remove from the heat and serve!

Nutrition

Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 347IU | Vitamin C: 21mg | Calcium: 2mg | Iron: 1mg

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Comments

  1. Aline says

    March 30, 2020 at 10:47 pm

    I love fajita veggies!! I love that you're making them separately, this was it's an excellent addition to taco bowls and other stuff as well!

    Reply
  2. Jessica says

    April 24, 2020 at 1:31 pm

    So much easier than doing them all in a frying pan! Thanks for the idea!

    Reply
  3. Lisalia says

    April 24, 2020 at 2:30 pm

    I could lick the computer screen! Those pictures look so yummy! I'm collecting recipes for our cinco de mayo dinner and this makes the cut. Question - is there a secret to choosing a green bell pepper that isn't bitter? I love cilantro and spinach... so it's not that I'm just one of "those people." But frequently green bell pepper doesn't have the same flavor as orange or red bell pepper.

    Reply
4.60 from 5 votes (2 ratings without comment)

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I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

Comfort food is my specialty, and it is truly my pleasure to share these recipes with you. If you’d like to get to know me a little better, click here.

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