Fajita Vegetables, Simple & Delicious

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

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.

skilled with peppers and onions

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 fo this recipe in Bratwurst with Sauteed Peppers and Onions. They also make a very nice addition to fajitas, of course.

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 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!

How do you make fajita vegetables?

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
  • burritos
  • rice bowls
  • pasta bowls
  • omelets
  • 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.

5 from 5 votes
fajita vegetables in skillet
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
Calories: 89 kcal
Author: Jessica Fisher
  • 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
  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.
Nutrition Facts
Fajita Vegetables
Amount Per Serving
Calories 89 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 4mg0%
Potassium 155mg4%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 1040IU21%
Vitamin C 63.9mg77%
Calcium 9mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. Sarah says

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

  2. Lisa says

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

  3. Carrie says

    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.

  4. 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!

  5. Megan says

    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!

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

  6. Rachel says

    5 stars
    Perfect every time!

  7. Nancy V says

    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.

Share Your Thoughts