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These fajita veggies are an easy way to add smoky, savory flavor and plenty of color to tacos, bowls, quesadillas, and more. I started making them at home after enjoying the Qdoba fajita veggies in their burrito bowls, and this version cooks up tender with lightly browned edges while still keeping a little bite.
Use these fajita vegetables for taco night, burrito bowls, or as a filling for steak quesadillas. They’re also an easy side for pork carnitas with cilantro lime rice.
Why You’ll Love This Recipe
- Quick: Everything cooks in one skillet.
- Easy to season: Use fajita seasoning or taco seasoning.
- Versatile: Add the veggies to tacos, bowls, quesadillas, nachos, or serve them as a side.
- Good texture: The peppers and onions soften without becoming mushy.
Ingredients Needed
See the recipe card below for exact amounts.
- Bell peppers: Any color works. Use one color or a mix.
- Red onion: Yellow or white onion also works.
- Garlic: Adds extra savory flavor.
- Olive oil and butter: I prefer using a mix of olive oil and butter for flavor and browning. You can use all olive oil if you prefer.
- Fajita seasoning or taco seasoning: I use homemade fajita seasoning for a little more flavor, but homemade taco seasoning works too. For a simpler version closer to the fajita veggies you’d get at Chipotle or Qdoba, skip the seasoning blend and use salt, black pepper, and oregano instead.
- Salt and black pepper: The listed amounts give you a good starting point. If you’re making the simpler restaurant-style version, use these with oregano in place of the fajita or taco seasoning.
How to Make Fajita Veggies
Slice the Vegetables
Cut the peppers and onion into similar-size strips so they cook evenly.
Let Them Brown
Add the vegetables to a hot skillet and give them a little time against the pan between stirs. You’re looking for softened veggies with some browned edges, similar to the peppers and onions you’d get in a Qdoba burrito bowl.
Add the Seasoning
Once the vegetables are almost done, add the garlic and seasoning. Toss everything together until the vegetables are coated and the garlic smells fragrant.
Take Them Off the Heat
The peppers and onions should be tender but still have a little bite. Pull them from the heat before they get too soft.
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Tips
- Use a large skillet: More space helps the vegetables brown instead of steam.
- Don’t stir constantly: Let the veggies sit against the hot pan for a bit between stirs.
- Double the recipe in batches: An overcrowded skillet makes it harder to get browned edges.
Easy Variations
- Add mushrooms: Slice them and cook them with the peppers and onions.
- Make them spicy: Add sliced jalapeño.
- Use another onion: Yellow or white onion works in place of red.
- Finish with lime: Add a squeeze of fresh lime juice before serving.
- Add cilantro: Sprinkle chopped cilantro over the finished vegetables.
- Use taco seasoning: It’s an easy substitute if you don’t have fajita seasoning.
What to Serve With Fajita Veggies
These veggies work as a side, topping, or filling.
Add them to my keto burrito bowl, or serve them over cilantro lime cauliflower rice with Chipotle chicken, steak, shrimp, or pork.
They’re also great for taco night with steak tacos. If you have leftovers, use them in steak quesadillas or shredded chicken quesadillas.
For toppings, try pico de gallo, guacamole, or avocado cream sauce.
Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Warm them quickly in a hot skillet.
- Prep ahead: Slice the peppers and onions ahead of time and keep them refrigerated until you’re ready to cook.
FAQs
Bell peppers and onions are the classic combination. You can also add mushrooms or jalapeños.
Use a hot, wide skillet and don’t overcrowd the pan. Give the vegetables some time against the hot surface so they can brown instead of steam.
Yes. Cook and refrigerate them until needed, then reheat them quickly in a hot skillet.
Fajita Veggies
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Recommended Equipment
- Skillet
Ingredients
- 2 Bell Peppers, sliced, any color works
- 1 Red Onion, sliced
- 4 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tbsp Fajita Seasoning, click for my recipe, or taco seasoning
- ½ tsp Natural Ancient Sea Salt, optional to taste, use DRDAVINAHS to save
- ¼ tsp Black Pepper, optional to taste
Instructions
- Heat the skillet: Add the olive oil and butter to a large skillet over medium heat. Once the butter is melted and the skillet is hot, add the bell peppers and onion.
- Cook the vegetables: Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender with lightly browned edges but still have a little bite.
- Season: Add the garlic, fajita or taco seasoning, salt, and black pepper. Stir to coat and cook for 1–2 more minutes, until the garlic is fragrant.
- Serve: Remove from the heat and serve warm.
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Recipe Notes
- Olive oil and butter: I prefer using both for flavor and browning, but you can use 2 tablespoons of olive oil instead.
- Seasoning: Use homemade or store-bought fajita seasoning or taco seasoning.
- For a simpler restaurant-style version: Skip the seasoning blend and season the peppers and onions with salt, black pepper, and oregano instead.
- Don’t overcook: The vegetables should be tender but still have a little bite.
- For a double batch: Cook the vegetables in batches so the skillet doesn’t get overcrowded.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
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