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These Fajita Veggies are a colorful mix of bell peppers, onions and seasonings, sautéed in a skillet until crisp and flavorful.

Fajita veggies in a skillet with bowl of Mexican rice and tortillas near the skillet.

Fajita veggies are one of my favorite ways to jazz up our favorite Tex-Mex and Mexican food recipes! This fajita veggies recipe is inspired by Chipotle’s fajita veggies and so easy to make at home.

I love to serve these veggies with fajitas, of course, but they’re also an amazing topping for tacos, like these Instant Pot Chicken Tacos, and a delicious addition to a burrito or Burrito Bowl. However you serve them, I think you’re going to love them!

Close up of fajita veggies in skillet.

Why I Love This Recipe

  • Fast Favorite: Peppers and onions cook quickly in a skillet, which means you can have these veggies ready to serve on your table in less than 15 minutes.
  • Forgiving: This adaptable recipe works with any colors of bell peppers and red, yellow or white onion. Use what you have on hand! While I recommend following the recipe as written, even if you skip adding the extra seasonings the vegetables still turn out full of flavor.
  • Versatile: As I mentioned above, there are so many ways to serve these veggies, whether it’s as a topping for a taco or bowl or as a side dish. I’ve given you lots of serving ideas below!
  • Nutritious: Since the main ingredients are fresh vegetables, this simple recipe is a good way to get your veggies in!

Fajita Veggies Ingredients

If you have bell peppers and onions on hand, you should have everything you need to make this recipe. The other ingredients are pantry staples.

  • Bell Peppers: You’ll need 3 bell peppers. I like to use a mix of pepper colors, like red, yellow and green.
  • Onion: Red onion, sweet yellow onion or white onion all work well. Use whatever you like or what you have on hand.
  • Olive Oil: For sautéing.
  • Seasonings: I use dried oregano, chili powder, ground cumin and salt to boost the vegetables’ flavor.
Ingredients for fajita veggies recipe.

Find the full printable recipe with ingredient amounts below.

How to Make Fajita Veggies

My best tip for making fajita veggies is to not overcook them. You want a bit of crispness when you take a bite – no mushy veggies here!

Thinly slice the bell peppers and onion.

Sauté the veggies in a large skillet until they start to soften.

Sautéing bell peppers and onions in a cast iron skillet.

Add the seasonings. Then cook for 1-2 more minutes, until crisp-tender.

Seasonings added to skillet with sautéed peppers and onions.

Ways to Serve

These fajita veggies are so good, I can eat them straight out of the pan. Try one of these ideas to make them a meal:

Storage Tips

  • To Store: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • To Reheat: Reheat in a skillet over medium heat, stirring often, or in the oven at 350 degrees F, until heated through.
Close up of veggies in skillet with a wooden spoon.

You Might Also Enjoy These Recipes

If you love Chipotle’s fajita veggies, give these a try. I bet you’ll like them even better made fresh at home!

Fajita veggies in cast iron skillet.

Fajita Veggies

Servings: 6 servings
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
These Fajita Veggies are a colorful mix of bell peppers, onions and seasonings, cooked in a skillet until crisp and flavorful. Serve them with fajitas or chicken tacos, or in a burrito or burrito bowl.


  • 3 bell peppers, I used red, yellow and green
  • 1 red onion, or sweet yellow or white onion
  • 2 tablespoons olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, or to taste


  • Thinly slice the bell peppers and red onion.
  • Heat the olive oil in a large skillet, such as a cast iron skillet, over medium-high heat. Add the peppers and onions and cook, stirring occasionally, for 6-8 minutes, until veggies are almost done. They should be starting to soften and may be browned in spots.
  • Sprinkle the dried oregano, chili powder, cumin and salt over the vegetables and toss to coat the veggies with the seasonings. Continue cooking for 1-2 more minutes, stirring often. Serve fajita veggies wrapped in tortillas with chicken, steak or beans, in a burrito bowl, or as desired.
Calories: 66kcal, Carbohydrates: 6g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 200mg, Potassium: 161mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1918IU, Vitamin C: 78mg, Calcium: 13mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: Mexican, Tex-Mex
Course: Side Dish
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