This fajita veggies recipe comes together with a few simple ingredients, and a few minutes in a screaming hot pan. Serve these flavorful, colorful veggies in burrito bowls with black beans or with your favorite protein.
While there’s no disputing that grilled meat + veggies is a winning combination, there is a lot of competition vying for the title of Best Fajitas.
While I love citrus-marinated chicken fajitas and these classic grilled steak fajitas—oh, and these cheesy oven-roasted veggie fajita nachos are a favorite game-day indulgence—I think the prize for the easiest way to get that fajita fix goes to these veggie fajitas.
Honestly the Best Homemade Fajita Veggies
And here’s why:
- One of my favorite ways to make a quick vegan meal
- A great addition to any Mexican dinner
- Easy recipe
- Make-ahead! A batch of fajita veggies is excellent for meal prep
- Super healthy, low in calories, and loaded with fiber
It’s always nice to have an easy side dish to accompany your main course. Especially one that has great flavor and can be used in many different ways. It’s what I love about crockpot borracho beans and cilantro-lime slaw too.
And since there’s no meat or dairy these vegetable fajitas also make an excellent vegan and gluten-free meal all on their own. Just add your favorite fajita toppings and warm corn tortillas!
Think of these like the best vegetarian fajitas from your favorite Mexican restaurant.
My perfect fajita vegetables are lightly charred on the outside while still maintaining a little texture from a very hot cooking process and some kick from cayenne pepper. They’re as wildly delicious as they sound, I swear.
See recipe card for exact measurements.
- Red onion has some nice sweetness but you could use yellow onions if you’d like
- Portobello mushrooms
- Garlic powder or onion powder or cumin
- Olive oil or avocado oil
- Yellow bell peppers. Peppers are the main ingredients here and come in a variety of colors. Use one of each to keep it vibrant
- Green bell peppers
- Cayenne pepper or mild chili powder if you’d like it less spicy or chipotle chili powder if you’d like it a bit smokey
- Kosher salt
- Black pepper or paprika
- Red bell pepper
How To Make This Recipe
Cut veggies. Slice all the veggies into thin strips and place in a large bowl.
Season. Add the oil and spices and toss everything well with your hands until the veggies are evenly coated.
Sear in batches. Heat a large cast iron skillet over high heat. Turn the vent to high because it’s about to get smokey. Add one third of the veggie mixture and spread into an even layer. Let cook, undisturbed until they are browned and lightly charred in a few places.
After a couple of minutes stir and continue cooking 2-4 more minutes or until the vegetables are lightly charred all over and tender but still maintain their texture.
Remove to a serving bowl and continue cooking the fajita vegetables in two more batches.
Serve. Squeeze half of a lime over the veggies and mix in the lime juice. Taste and add more lime and salt if needed. Make tacos by tucking them into a warm tortilla or in a burrito bowl with pinto beans, pico de gallo, and sour cream.
These make an awesome side dish or as a vegan main. I like to serve them with:
- In a rice bowl! Some of my favorite rice combos are Arroz Blanco (Mexican White Rice with Vegetables) or my Instant Pot Mexican Rice. Top rice and veggies with a homemade salsa for extra points, tomatillo-avocado salsa is a personal favorite.
- Serve as tacos in warm flour tortillas or corn tortillas with guacamole and cheese like queso fresco.
- Use to top burgers or any other sandwich.
Top 5 Most Popular Easy Dinner Recipes
- Green Tomato Chili
- Red Wine and Garlic Marinated London Broil
- Vegan Pozole Verde
- Mexican Sopa de Fideo
- Salsa Verde Chicken Tacos
This Fajita Veggies Recipe Is A Hit At Our House
And I know they’ll be loved at your house too! Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!
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