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    Home » Budget Recipes

    Fajita Vegetables Recipe

    Published: Aug 20, 2019 · Modified: Jun 15, 2021 by Jessica Fisher

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    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
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    Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch of these fajita veggies to enjoy throughout the week in bowls, wraps, salads, and sandwiches.

    skilled with peppers and onions this …

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    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 did you know they are a very versatile vegetable side to include in any number of dishes?

    And while dining out on a budget is totally possible, it’s nice to eat good things at home that you made yourself.

    Not only are fajita vegetables easy to make, but they are also delicious on burrito bowls, tasty to top salads, fold into burritos or tacos, slide into omelets, or serve in sandwiches.

    You can even use a variation of this recipe in Bratwurst with Sauteed Peppers and Onions. They also make a very nice addition to fajitas, of course.

    Are fajita veggies healthy?

    They absolutely are! Chock full of nutrients and super low in calories to boot. They are full of fiber and with only 20 calories per serving you can’t go wrong stocking your fajita high with these veggies.

    ingredients for fajita vegetables

    What veggies go in fajitas?

    While the basics to fajita vegetables include onions and sliced sweet bell peppers, I’ve also been known to slip in sliced jalapeños, sliced mushrooms, or even some zucchini. Sautéed 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!

    What can I use instead of peppers in fajitas?

    If you don’t like peppers or can’t have them, then try substituting the peppers for other delicious veggies like zucchini ribbons or mushrooms. With the fajita spices added in, they will make a great substitution!

    How do you make fajita veggies?

    Making fajita vegetables is easy! You want to start by heating a large nonstick skillet or wok until the oil is shimmering. Then toss in your vegetables. I like to julienne them, which basically means cutting them into large matchsticks or strips.

    You can them season them. This simple southwest inspired version favors oregano and cumin, but feel free to switch up the seasonings to suit your fancy.

    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.

    Be sure to cook the onions until they are translucent, and the peppers are tender. You can serve them immediately or keep them as leftovers for up to 4 days. Just be sure to store them in an airtight container in the refrigerator.

    cooked fajita vegetables in glass dish

    What can I use fajita vegetables in?

    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
    • burgers – try these Fajita Burgers!
    • burritos
    • rice bowls
    • pasta bowls
    • omelets – like this Southwestern Oven Omelet or this Fajita Omelet
    • homemade pizza

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

    burrito bowl meal prep with fajita vegetables

    How I make this economically:

    Here are some of the strategies I use to make this recipe more economical:

    • Stock up on ingredients when they are on sale. Stock up on peppers and onions when you see a sale. You can even freeze sliced peppers and onions to use later. In the off-season, you can usually find julienned peppers in the freezer section of the grocery store.
    • Cook in bulk. It saves so much time and money to make more than one meal at a time and get a little meal prep going. It also helps me avoid pricey convenience foods or take-out on the nights when I just don’t want to cook. This recipe is the ideal bulk recipe to make ahead.

    How I make this recipe easily:

    Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

    • plastic cutting boards – I have blue boards for veggies and white boards for meat.
    • Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
    • large skillet with lid – I have two of these since I love this model so much.
    • cooking tongs – I use these all the time for cooking in a skillet.
    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    fajita vegetables in a large skillet with cooking tongs.

    Fajita Vegetables

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 89kcal
    Author: Jessica Fisher

    Ingredients

    • 2 tablespoon olive oil
    • 1 red bell pepper julienned into matchsticks
    • 1 green bell pepper julienned into matchsticks
    • 1 onion thinly sliced
    • ¼ teaspoon dried oregano
    • ¼ teaspoon ground cumin
    • salt
    • black pepper
    US Customary - Metric

    Instructions

    • 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.
    • Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

    Notes

    • Stock up on ingredients when they are on sale. Stock up on peppers and onions when you see a sale. You can even freeze sliced peppers and onions to use later. In the off-season, you can usually find julienned peppers in the freezer section of the grocery store.
    • Cook in bulk. It saves so much time and money to make more than one meal at a time and get a little meal prep going. It also helps me avoid pricey convenience foods or take-out on the nights when I just don’t want to cook. This recipe is the ideal bulk recipe to make ahead.

    Nutrition

    Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 155mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1040IU | Vitamin C: 63.9mg | Calcium: 9mg | Iron: 0.4mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    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!

    Skillet of Fajita Vegetables

    « How to Organize Meal Prep for Quick & Easy Dinners
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    Reader Interactions

    Comments

    1. Nancy V

      August 23, 2019 at 5:42 pm

      5 stars
      I’ve made this recipe a number of times and now I’m craving it again. I usually put a portion in lunches alongside my other veggies during the week and they seem to just get better and better as the week goes on.

      Reply
      • Jessica Fisher

        August 24, 2019 at 10:37 am

        Great to hear! Bon appetit, Nancy!

        Reply
    2. Rachel

      July 17, 2018 at 2:59 pm

      5 stars
      Perfect every time!

      Reply
      • Jessica Fisher

        August 21, 2018 at 4:11 pm

        Good to know. Thanks for your feedback!

        Reply
    3. Megan

      July 17, 2018 at 6:57 am

      5 stars
      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!

      Reply
      • Jessica Fisher

        August 21, 2018 at 4:11 pm

        Yay! Glad that you were able to wow the BIL! Double win! Thanks for your feedback, Megan!

        Reply
    4. Kristy/Mama K MeYeR

      July 14, 2018 at 10:50 am

      5 stars
      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!

      Reply
      • Jessica Fisher

        August 21, 2018 at 4:10 pm

        Thanks so much for your feedback!

        Reply
    5. Carrie

      July 12, 2018 at 6:20 pm

      5 stars
      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.

      Reply
      • Jessica Fisher

        July 14, 2018 at 5:31 am

        Great job! So glad you enjoyed them!

        Reply
    6. Lisa

      October 30, 2016 at 5:18 pm

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

      Reply
      • Jessica Fisher

        November 10, 2016 at 3:54 pm

        Bon appetit!

        Reply
    7. Sarah

      October 26, 2016 at 11:45 am

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

      Reply
      • Jessica Fisher

        November 10, 2016 at 3:54 pm

        I linked to how to freeze the peppers in the post. Find that tutorial here: https://goodcheapeats.com/2012/10/freeze-extra-peppers/

        Reply

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    jessica from good cheap eats

    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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