Learn how easy it is to make delicious Fajita Veggies at home! This recipe is super flavorful and versatile. Use them in fajitas, as a quick and easy side dish or as a topping on just about everything.
- 3 bell peppers, preferably a variety of colors
- 1 onion, any color (white, red or yellow)
- 2 tablespoons avocado oil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder (see notes)
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper, to taste
- Prep Veggies: Slice the peppers and onion into thin strips.
- Sauté Veggies: Heat the oil in a large cast iron skillet over high heat until shimmering. Add the bell pepper and onion strips and sauté until tender crisp with a bit of charring, tossing occasionally. It will take approx. 5-10 minutes depending on how soft you like your veggies.
- Season And Serve: When the veggies are almost done cooking, add the spices and stir through. Serve immediately or store for up to 4-5 days in an airtight container in the fridge.
- Chili Powder Note: The chili powder in this recipe refers to the American style chili powder which is a blend of spices. It is not simply ground up chili peppers! Make sure to use the right type or your mouth will be on fire.
- Cutting Fajita Veggies: This is how I like to slice the peppers and onion into strips. For the peppers: Slice off the tops and bottoms, cut in half, remove the seeds and slice into strips. For the onion: Slice off the ends, cut in half, remove the peel and slice into thin strips.
- Spices: Measure out the spices ahead of time in a little bowl to make it easier to quickly season the veggies at the end. Instead of the spices listed, another option is to season with 1 tablespoon of homemade fajita seasoning + 1 teaspoon dried oregano.
Keywords: fajita veggies, fajita vegetables, how to make fajita veggies