These Fajita Veggies are a quick, easy, and versatile addition to any meal. Inspired by Chipotle fajita veggies, they're perfect for adding to fajitas, tacos, burritos, salads, and more!
When you live in a country without quick access to Chipotle, Qdoba, or any other burrito chain, you learn to make your own! And fajita veggies are--like these Chipotle Sofritas --one of my favorite burrito components.
As with the restaurant favorite, these fajita veggies are perfect for adding to a burrito, burrito bowl, tacos, fajitas, and salads.
What I love about this recipe is how quick, easy, and versatile it is. You can easily change up the main ingredients to fit what you already have on hand. And the whole recipe comes together in about 20 minutes.
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You'll love this recipe because it's:
- Quick & Easy
- Vegan / Vegetarian
- Kid-friendly
- Gluten-Free
- WFPB & Oil-Free
- Flavorful & Delicious!
Can I use frozen veggies?
Definitely! I prefer fresh peppers and onions in this recipe, but if you're in a rush for time or just don't want to bother with chopping, then frozen is a perfect alternative.
Pro-Tip: If you grow your own veggies and have a big crop of bell peppers, you can prep and freeze them into portions for grab-and-go frozen fajita veggies all year long!
Ingredients
- red bell pepper
- green bell pepper
- yellow bell pepper
- red onion
Fajita Veggie Seasoning
Optional Garnishes
- cilantro
- lime juice
See recipe card for quantities.
Variations
Fajita Veggies are super versatile. I like the stoplight trifecta of red, green, and yellow bell peppers, but you can use whatever color bell peppers you have.
While I prefer red onions for this dish, any white or yellow onions would also work. You could even use shallots.
If you want to add a wider variety of veggies, check out these Veggie & Mushroom Fajitas. Broccoli, zucchini, or squash could also be used in place of a bell pepper. Just remember that if you add more veggies, you will need to bump up the seasonings.
For spicy fajita veggies, add a diced jalapeno or a ½ teaspoon of cayenne pepper.
Instructions
Prep your veggies. Peel and slice the onion. Deseed and slice the peppers. For both, you want long, medium-wide strips.
Add the onions and a pinch of salt to a skillet over medium heat. Cook for 2 to 4 minutes, or just until they start to smell aromatic.
Add the bell peppers, seasonings, and a few tablespoons of water, broth, or oil to the skillet. Turn the heat up to medium-high and cook for 10 to 15 minutes.
Remove from the heat and add a squeeze of lime juice and a sprinkle of cilantro. Serve and enjoy right away or store for later!
Hint: As the fajita veggies cook, keep a small cup of water nearby so that you can deglaze (add a splash of water) to the skillet if the veggies start to stick. Deglazing the skillet will also release any seasonings from the surface of the skillet and add them back to your veggies.
Equipment
This is a really simple recipe. You just need a cutting board, knife, and skillet. If you're not using oil, a nonstick or cast iron skillet will work best.
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How to Serve
Serve your fajita veggies as an addition to your favorite vegan fajitas, burritos, Sofritas bowls, burrito bowls, tacos, or salads.
Fajita Veggies would also make a delicious side dish to serve with enchiladas or taquitos. Or just serve them atop pinto beans and rice.
Storage
Store any leftovers in an airtight container in the refrigerator for up to a week. Leftovers can also be frozen for up to 3 months.
Top tip
This fajita veggies recipe is super versatile. Don't be afraid to switch up the veggies or seasoning to fit your own personal taste or what you have at home.
Related Recipes
📖 Recipe
Fajita Veggies (Quick + Easy)
Equipment
Ingredients
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red onion
Fajita Veggie Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- ½ teaspoon salt
Optional Garnishes
- lime juice
- cilantro
Instructions
- Prep your veggies. Peel and slice the onion. Deseed and slice the peppers into medium-sized strips.
- Add the onions and a pinch of salt to a skillet over medium heat. Cook for 2 to 4 minutes, or just until they start to smell aromatic.
- Add the bell peppers, seasonings, and a few tablespoons of water (or oil) to the skillet. Turn the heat up to medium-high and cook for 10 to 15 minutes, deglazing the skillet as needed with a splash of water.
- Remove from the heat and add a squeeze of lime juice and a sprinkle of cilantro. Serve and enjoy right away or store for later!
Notes
- If you are cooking without oil: As the fajita veggies cook, keep a small cup of water nearby so that you can deglaze (add a splash of water) to the skillet if the veggies start to stick. Deglazing the skillet will also release any seasonings from the surface of the skillet and add them back to your veggies.
Nutrition
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