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cooked fajita veggies in a cast iron skillet next to a spoon and napkin

Fajita Veggies

These delicious sautéed peppers and onions are the best vegetables to put in fajitas. They're inspired by Chipotle and tossed in a homemade fajita seasoning.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 89kcal


  • Cast iron skillet


  • 3 tablespoon olive oil
  • 3 bell peppers seeds and stems removed, sliced into thin strips
  • 1 red onion skin and ends removed, sliced into half-moons
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt more to taste


  • Heat the olive oil in the skillet over medium-high heat until hot and fragrant. Add the peppers and onions, sprinkle with the oregano, cumin, and salt, and stir. The skillet will be very full at first, but the veggies will cook down over time.
  • Cook until the veggies are tender and slightly charred, stirring occasionally with a wooden spoon and scraping up any brown bits on the bottom of the skillet. For firmer veggies, cook for ~7 minutes. For softer and more charred veggies, cook for 10 to 15 minutes (or longer). Season with more salt as desired.
  • Remove from heat and serve in fajitas, tacos, or burritos.


  • To make this recipe spicier, add sliced jalapenos.
  • Store leftovers in an airtight container in the fridge for 3 to 5 days. You can eat them cold, or you can reheat them in the microwave on high for 1 to 2 minutes.


Serving: 1serving | Calories: 89kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 77mg | Calcium: 8mg | Iron: 1mg