Once you know how easy it is to make fajita veggies, you will want to serve them with almost everything.
We put these on burrito bowls, salads, tacos, quesadillas, baked potatoes, grits, black beans and so much more! Fajita veggies are super simple, totally delicious and ultra versatile.
How to make fajita veggies
First, gather your ingredients.
Ingredients
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To make this fajita veggies recipe, you will need the following:
- avocado oil (or oil of choice)
- onion
- mushrooms
- bell peppers
- garlic powder
- onion powder
- salt and pepper
Cooking fajita veggies
In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, mushrooms, garlic powder, and onion powdwer.
Cook, tossing occasionally, until slightly softened but still tender-crisp, about 8 to 10 minutes.
Add salt and pepper to taste.
Serve immediately, and save leftovers in the refrigerator for up to 5 days. These work great as a prep item. You can make ahead and enjoy on all different dishes for the week.
FAQs
Yes, they are healthy.
Yes, of course. Feel free to leave those out.
Yes, any onion works. My favorites are yellow and red onions.
Yes! Red and green are my favorites, but any color works.
Simply omit the oil and use 1/4 cup of broth or water to sauté/ steam. Cover and cook for at least 10 to 12 minutes, or longer for more tender veggies, stirring a time or two. If the veggies get dry, add another splash of liquid. Once desired tenderness is reached, cook uncovered until the liquids evaporate. Optional: if you see brown bits, use another splash of liquid to deglaze the pan and cook until evaporated. This distributes all that yummy caramelization to all of the veggies.
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Fajita Veggies
Ingredients
- 2 teaspoons avocado oil (or oil of choice)
- 1 onion any color – I used yellow in this batch, sliced into strips (cutting instructions linked)
- 8 ounces mushrooms sliced – I used portabella mushrooms, but you can opt to buy the pre sliced ones if you wish
- 2 bell peppers any colors, cored and sliced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper to taste
Instructions
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In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, mushrooms, garlic powder, and onion powdwer.
-
Cook, tossing occasionally, until slightly softened but still tender-crisp, about 8 to 10 minutes.
-
Add salt and pepper to taste.
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Serve immediately, and save leftovers in the refrigerator for up to 5 days.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
If you hate mushrooms, you can omit them from the recipe.
Any color/ variety of onion and bell pepper work in this recipe.
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