Everyone loves a fajita night at home, and these classic fajita veggies will perfectly compliment any homemade fajitas. They’re similar to the infamous Chipotle fajita veggies side dish, flavored with lots of dried oregano. This is what gives them their unique taste. Trust us, the flavor can’t be beat!
Cook thinly sliced bell peppers and red onion in a smoking hot cast iron skillet until charred and blistered on all sides. This takes time, but your patience will be rewarded!
You’ll love serving cast iron fajita veggies with all your favorite proteins: chicken, shrimp, and steak are our house favorites. Want to keep things vegetarian? Try adding sliced portobello mushrooms! Vegan fajita perfection!
Either way, make sure you’ve got your favorite tortillas on standby as well as lots of cilantro and sour cream, ’cause it’s officially fajita night at Well Seasoned!
Ingredients For Fajita Veggies
You’ll need sweet bell peppers — any color will do, but I particularly dislike green bell peppers, so orange, yellow, and red it is! (Orange is my favorite, no clue why hah!). You’ll also want to grab a large red onion.
The vegetables are cooked in olive oil and seasoned with dried spices, including oregano, ground cumin, garlic powder, chili powder, Kosher salt, and freshly ground black pepper. We prefer homemade fajita seasoning to packaged blends so we can better control the level of salt. Have some limes on standby, the acidity of fresh lime juice really brightens the peppers and onion!
We recommend cooking the veggies in a large cast iron skillet, which retains heat well and will help you get that infamous sizzle. You know the sound, right?!
How To Cook Fajita Veggies
Heat a large skillet over high heat for at least 3-5 minutes, or until the pan just begins to smoke a little. Add 2 tablespoons of olive oil (or a lighter neutral oil, such as avocado oil, canola oil, grapeseed oil, or vegetable oil).
Thinly slice bell peppers into strips (remove the seeds and membranes), then add to the hot skillet with thinly sliced red onion and all dried spices: oregano, cumin, garlic powder, chili powder, Kosher salt, and black pepper.
Toss well just to evenly incorporate the spices, then walk away for at least 5 minutes. You want the fajita vegetables to maintain enough contact with the surface of the pan to char and brown them a bit.
Repeat this same process: stir, cook for 5 minutes, stir, etc., until the veggies are charred all over and tender, about 15-20 minutes. At the end, hit the fajita veggies with a generous squeeze of fresh lime juice (start with 1 lime, taste, then add more if needed).
Our Favorite Ways To Enjoy Fajita Veggies
You can certainly enjoy the veggies in classic fajita preparations, including wrapped in a tortilla with all the usual toppings:
- Sour cream
- Cheese: either shredded or crumbled cotija
- Salsa or pico de gallo
If you’re into rice or burrito bowls, you could serve these over cilantro lime rice or chopped Romaine lettuce, then top with any of the above. When making burrito bowls, we like to add corn salsa (have you tried Trader Joe’s?! it’s amazing!), black beans, and sautéed squash (we use a mix of zucchini and yellow squash). So delish!
Other ideas: layer them on top of nachos, inside your favorite cheese quesadilla, serve on top of burgers, or simply throw into a sandwich for lunch with leftovers from fajita night! These fajita veggies are just a starting point for endless meal inspiration. Get creative!
How Long Will Fajita Veggies Keep?
Leftover cooked vegetables stored in an airtight container will usually keep up to 3–7 days in the refrigerator.
Can These Be Made Spicy?
Absolutely! Try adding ¼ teaspoon of cayenne pepper to add a little heat. Alternatively, if you want a smoky flavor, try adding 1 chipotle in adobo sauce that’s been finely chopped or 1-2 tablespoons of the adobo sauce straight from the can.
If you make this Fajita Veggies recipe, please let us know by leaving a review and rating below!
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More Tex-Mex Recipes To Try!
- Mexican Cobb Salad
- Tacos De Carnitas
- Sweet Potato Fritters
- Cilantro Lime Dressing
- Skirt Steak with Cilantro Chimichurri
And don’t forget to try our classic margarita recipe!! It is the best ever!
Cast-Iron Skillet Fajita Veggies
- 3 sweet bell peppers any color, membranes and seeds removed, then thinly sliced into strips
- 1 large red onion peeled and sliced into half moons
- 2 Tbsp olive oil or avocado oil
- 1 ½ tsp Kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp freshly cracked black pepper
- 1 lime juiced
- Fresh cilantro optional, for serving
- Preheat the skillet. Heat a large cast iron skillet over high heat for at least 3-5 minutes, or until the pan just begins to smoke. Add 2 Tbsp of olive oil (or a lighter neutral oil, such as avocado, canola, grapeseed, or vegetable).
- Cook the veggies. Add sliced peppers and onion to the hot skillet. Add 1 ½ tsp Kosher salt, 1 tsp oregano, 1 tsp cumin, 1 tsp garlic powder, ½ tsp chili powder, and ¼ tsp black pepper. Toss well, then walk away for at least 5 minutes. You want the fajita vegetables to maintain enough contact with the surface of the pan to char and brown.
- Be patient and continue cooking. Repeat this same process: stir, cook for 5 minutes, stir, until the veggies are charred all over and tender, about 15-20 minutes.
- Finish with lime juice. Squeeze the juice of 1 lime into the pan, then taste and adjust seasoning as needed. Serve immediately!
- Cooked fajita veggies will keep for 3-7 days when in a sealed airtight container in a refrigerator.