Fajita Veggies

Make this easy recipe for fajita veggies that’s just like Chipotle! Crisp bell peppers and tender onions mixed with simple spices make a flavorful, healthy Mexican side dish that’s ready in 15 minutes.

As much as we love Mexican food in my house (hence the reason why Slow Cooker Chicken Fajitas and Slow Cooker Mexican Potato Soup and Spinach and Chicken Enchiladas are regulars on my meal plans) …

And as much as we love vegetables (Quick Pickled Red Onions and Cilantro Lime Coleslaw and Black Bean and Corn Salsa Tacos are some of our favorites!) …

I have really struggled with combining them. For some reason, I always drew a blank for “Mexican vegetables,” until one day I was at Chipotle and had them put fajita vegetables on my burrito bowl.

DING! The light went off – why not learn how to make fajita veggies for a regular side dish when we have Mexican food?

We’ve been doing that ever since, and they taste just like Chipotle!

I usually use my Instant Pot for super quick fajita veggies, but you can make them in the slow cooker, the oven, or on the stovetop too.

INSTANT POT FAJITA VEGETABLES

I love this fajita veggies recipe because it’s super simple and straightforward. Plus, it’s an easy recipe to teach the kids to make (which means less work for you!).

These fajita vegetables are:

• Packed with flavor
• Naturally vegan and gluten-free
• Quick and easy to make
• Make great leftovers
• An easy way to add extra veggies to a variety of meals

HOMEMADE FAJITA VEGGIE RECIPE INGREDIENTS

You don’t need much at all to make this fajita veggie recipe – just a few ingredients!

• Onions. I like using white or yellow onions, but red onions are good too! I like using equal amounts of onions and peppers, but if your family isn’t as big on onions, use one less.
• Bell peppers. Any color works here – I usually try to use green bell peppers and at least 1 different color because it looks prettier on the plate.
• Mushrooms (optional). My kids aren’t big fans of mushrooms, but they’ll eat them sometimes if I add them to fajita veggies.
• Olive Oil. Just a bit of fat to help cook the fajita vegetables.
• Spices. Salt + Pepper + Garlic Powder is probably the simplest spice trio, but that’s all you need! You can also use 1-2 Tablespoons of Fajita Seasoning if you already have some mixed up.

Feel free to add other Tex-Mex spices like oregano, Mexican oregano, paprika, chili powder, cumin, or onion powder. We just prefer the simple combination of salt, pepper, and garlic powder.

Some people also like to add sliced tomatoes to their veggie fajitas. Personally, I don’t care for them, but feel free to try it!

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

HOW TO MAKE FAJITA VEGGIES IN THE INSTANT POT

Step 1: Slice your vegetables as desired. Some like them thick strips, some like thin strips, some like diced, some like chunks – cut bell peppers and onions however you prefer. Toss the vegetables with the seasonings.

Step 2: Pour oil into the inner pot of the Instant Pot. Turn the Instant Pot to sauté and heat the oil over medium heat.

Step 3: Place the fajita vegetable mix into the hot oil and cook, making sure to stir every few minutes, until the onions have some color and are just turning soft, about 10-15 minutes.

Store leftover fajita vegetables in the refrigerator in an airtight container for up to 4 days.

OTHER COOKING METHODS FOR FAJITA VEGETABLES

FAJITA VEGGIES ON THE STOVETOP

One benefit to cooking fajita vegetables on the stove is you can control the level of heat, which affects how firm your vegetables will be at the end. I love using my cast-iron pan for the stovetop method.

• If you want firmer fajita vegetables, cook in a large pan on a higher heat for 5-7 minutes.
• If you want softer, more charred fajita veggies, cook in a large cast iron skillet over medium-high heat for 10-15 minutes.

Either way, make sure to stir them occasionally so they cook evenly. You can also cook the fajita vegetables in a cast-iron skillet on the grill – perfect for a summer cookout!

HOW TO MAKE SLOW COOKER FAJITA VEGETABLES

Step 1: Layer fajita onions and peppers in the slow cooker.

Step 2: Season with spices and add olive oil.

Step 3: Stir with a large wooden spoon.

Step 4: Cook on Low for 4-6 hours or High for 2 hours.

Step 5: Use a glass measuring cup to carefully scoop out any excess liquid.

HOW TO MAKE FAJITA VEGGIES IN THE OVEN

Step 1: Preheat oven to 400F.

Step 2: Toss fajita veggies with oil and spices in a large bowl.

Step 3: Spread veggies on a baking sheet or in a baking dish.

Step 4: Roast for 8-12 minutes.

TO SERVE FAJITA VEGETABLES CHIPOTLE STYLE

My favorite way to serve this fajita vegetables Chipotle copycat is in burritos or bowls, but you can enjoy them in a variety of meals.

Burritos: Homemade Flour Tortillas + Instant Pot Spanish Rice + Slow Cooker Beans + Ground Taco Meat + Salsa

Burrito Bowls: Cilantro Lime Rice + Spicy Citrus Black Beans + grilled chicken + Easy Guacamole + Mango Salsa

Tacos: Homemade Corn Tortillas + Slow Cooker Carnitas + Creamy Coleslaw + Green Salsa

Nachos: Tortilla Chips (or Roasted Potatoes) + Ground Beef Taco Meat + Refried Beans + sour cream (or Lime Crema)+ shredded cheese

Quesadillas: tortillas + grilled steak + cheese, with all your favorite toppings on top!

Salads: add fajita peppers and onions to your favorite Southwest Salad for an easy and yummy way to increase your veggie intake.

FAQS FOR VEGETABLE FAJITAS

MORE FAVORITES FOR TACO NIGHT

• Flour Tortillas
• Lime Crema
• Slow Cooker Salsa Chicken
• Ground Beef Taco Meat
• Slow Cooker Carnitas
• Easy Homemade Salsa