Fajita Vegetables, Simple & Delicious

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Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch to enjoy throughout the week in bowls, wraps, salads, and sandwiches.

Fajita Vegetables | Good Cheap Eats

You might be familiar with Fajita Vegetables in terms of their showing up in a steaming, hot pan at your favorite Mexican restaurant or along the chow line at your local Chipotle. But, surprisingly, they are a very versatile vegetable side to include in any number of dishes.

As you know, most Sundays I spend a couple hours prepping food for the week, including a week’s worth of lunches for my husband to take to work on Monday morning. Fajita vegetables are often one of the components that I prepare. 

Not only are these delicious on quinoa or rice bowls, but they are also delicious to top salads, fold into burritos or tacos, slide into omelets, or serve in sandwiches. A variation is also a favorite topping for brats. They also make a very nice addition to fajitas, of course.

While the basics include onions and sliced sweet bell peppers, I’ve also been known to slip in sliced jalapenos, sliced mushrooms, or even some zucchini. Sauteed quickly in olive oil and seasoned with salt, pepper, and your favorite herbs, these veggies come together quickly and easily — and are great for making ahead of time.

If you haven’t made these, it’s time that you do so!

Fajita Vegetables | Good Cheap Eats

Fajita vegetables are great in any number of dishes. Make a big batch at the beginning of the week and use them in:

  • sandwiches
  • salads
  • quesadillas
  • tacos
  • burritos
  • rice bowls
  • pasta bowls
  • omelets
  • pizza

Chances are you can find no end of uses for fajita vegetables, without or without the fajitas.

This simple rendition favors oregano and cumin, but feel free to switch up the seasonings to suit the cuisine. A dash of soy sauce and sesame oil gives it an Asian flair while basil and crushed red pepper take it towards Italy. There’s really no end to the combinations.

Stock up on peppers when you see a sale. You can even freeze peppers to use later in the year. In the off-season, you can usually find julienned peppers in the freezer section of the grocery store.

5 from 4 votes
Fajita Vegetables | Good Cheap Eats
Fajita Vegetables
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch to enjoy throughout the week in bowls, wraps, salads, and sandwiches.
Course: Side Dish
Cuisine: American, Mexican
Keyword: fajita vegetables, sauteed onions, sauteed peppers, sauteed vegetables
Servings: 4
Author: Jessica Fisher
Ingredients
  • 2 tablespoons olive oil
  • 1 large red bell pepper julienned into matchsticks
  • 1 large green bell pepper julienned into matchsticks
  • 1 large thinly sliced onion
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • fine sea salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
  2. Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

After you’ve prepared the recipe, would you do me a favor? I’d really appreciate it if you came back and left a starred review. Thanks in advance for your feedback.

Fajita Vegetables | Good Cheap Eats

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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Comments

  1. Sounds delicious! Love the ideas for how to use them.
    Any thoughts on freezing these? Either before or after cooking?

  2. Why have I never thought to do this?! Great idea!

  3. We just had left over veggies from Kabobs (I did the meat and veggie on seperate skewers for ease of grilling). I diced them up before putting them in the fridge knowing I would find a use. I put them in quesadillas tonight and they were great.

    I have never thought of just prepping these ahead if time to keep in the fridge. I will have to do that next time I see them on sale. The ones I used this week were from the Kroger clerence bin, 3 organic red/yellow/orange peppers for $1.

  4. Yum~O! Thanks for the reminder that fajita veggies are a quick and easy thing to keep prepped and at the ready. This recipe is quick, simple, and delicious!

  5. Your post inspired me to make this to top brats over the weekend when entertaining my whole family. I followed the variation for brats linked above (also in your Good Cheap Eats cookbook). I loved the oregano and splash of red wine vinegar. Plus you can check off ‘eat your veggies’ while enjoying a brat! My brother-in-law (who is in the restaurant business and a fellow home cook) commented on how good the peppers were and asked how I made them. Can’t wait to make them again for pizza or any of your ideas above – thank you!

  6. Perfect every time!

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