These sizzling fajita vegetables will liven up your dinner table. The recipe features colorful bell peppers and red onion, seasoned and cooked to golden perfection. It was inspired by Tex-Mex fajitas and the veggies I always request on my Chipotle burrito bowls.
It took me quite a few tries to nail the texture that I had in mind—I wanted my peppers and onions caramelized on the edges, cooked until mostly tender, yet far from mushy. I finally figured it out, and I’m so glad to share this simple and foolproof method with you today.
Finished with a squeeze of lime juice, this vibrant side dish is ready in 20 minutes or less. You’ll find serving suggestions below to build your meal around it.
Fajita Vegetable Tips
You’ll find the full recipe below, but here’s why this recipe works so well.
Choose red, orange or yellow bell peppers. Sure, Chipotle often uses green peppers, but the other colors are sweeter and more flavorful.
Use a medium-sized skillet about 10 inches in diameter. Cast iron provides a traditional presentation for fajitas, but I can vouch that stainless steel also works well.
Keep a lid handy. The recipe uses minimal oil and simultaneously steams and sautées the veggies. This technique yields the perfect texture and ensures that your oil doesn’t burn, so these lightly charred peppers won’t set off your smoke alarm!
Don’t stir too often. Let the vegetables sizzle against the pan for a couple of minutes at a time before stirring. This allows the edges to caramelize.
Finish with a squeeze of lime juice and salt, to taste. The lime offers a welcome dash of acidity to cut through the sweetness, and another pinch of salt amplifies the rest.
Watch How to Make This Recipe
Serving Suggestions
Traditional Tex-Mex fajitas are served with thinly sliced, grilled skirt steak, but this fajita veggie recipe is such a versatile component! It’s a great, healthy side dish for your Mexican or Tex-Mex meals.
Serve fajita veggies as a component in tacos, burritos or burrito bowls by incorporating any of the following:
You could also make salad bowls with chopped romaine or your greens of choice, lightly warm fajita veggies, cilantro-lime dressing, cheese and crumbled tortilla chips.
Leftover veggies reheat well. I love them with scrambled or fried eggs in the morning, with some cheese, sour cream and crumbled tortilla chips on top.
More Tex-Mex and Mexican Favorites
Fresh Mexican recipes are always at the top of my list. Here are a few more recommendations:
Please let me know how your recipe turns out in the comments! I love hearing from you.
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Fajita Veggies
These bold fajita vegetables are tender, caramelized and delicious! This easy recipe tastes like Chipotle’s fajita veggies, but better. Recipe yields 4 servings.
- Warm the olive oil in a 10-inch cast iron or stainless steel skillet over medium-low heat until shimmering. Add the peppers, onion, oregano, chili powder, cumin and salt, and toss to combine.
- Add the water, then immediately cover and cook, stirring only every couple of minutes until softened to your liking and lightly charred along the edges, about 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the lime juice and season to taste with salt, if desired (I usually add another pinch of salt). Leftovers keep well in the refrigerator for up to 4 days; gently reheat them in the microwave before serving.
Nutrition
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