Quick and easy vegetable fajitas made on the stovetop with simple ingredients. This colorful Mexican dish comes together in about 20 minutes and is perfect as a main or a side for tacos, burritos, enchiladas, or quesadillas. The vegetables stay tender-crisp and are packed with bright, bold flavor.
This recipe pairs well with chicken or steak fajitas if you want to offer both vegetarian and meat options.
How to make vegetable fajitas (veggie fajitas)
- Heat oil and butter in a nonstick pan over high heat.
- Add garlic, onions and sliced peppers and sauté until slightly charred but still tender-crisp.
- Stir in taco seasoning, salt and pepper until the vegetables are evenly coated.
- Turn off the heat, mix in chopped cilantro and serve.
You can also roast the vegetables in a 400°F oven for 15–20 minutes until tender, or grill them over medium heat for a smoky finish when weather permits.
What sides go well with fajitas?
Vegetable fajitas are typically served in warm tortillas, but they’re also great with rice and beans or cilantro-lime rice. A simple corn salad or green salad makes a fresh, crunchy side. Tomato-avocado or cherry tomato salads and broccoli salad are also excellent complements.
Fajita toppings and garnish
Add any of the following to build your tacos:
Shredded cheese – Cheddar or a Mexican blend work well.
Sour cream – Full fat gives the best texture and flavor.
Guacamole – Homemade or store-bought.
Salsa – Fresh pico or store-bought salsa adds brightness.
Jalapeño slices – For heat.
Fresh herbs – Roughly chopped cilantro, parsley or green onions.
Avocado – Dice or slice for creaminess.
Finely chopped onions – Red onion adds great color and bite.
Are fajita veggies healthy?
Yes. This dish is mostly vegetables sautéed in a small amount of oil and butter, providing vitamins, fiber and a low-calorie option compared with meat-based fajitas.
What vegetables to use in fajitas?
Bell peppers – Use a mix of colors for flavor and visual appeal: green, red, yellow and orange.
Garlic – Adds aroma and depth; finely minced garlic enhances the overall flavor.
Onions – Yellow or red onions, thinly sliced, work great.
Cilantro – Best used fresh as a finishing garnish.
Mushrooms – Optional, but add 1 cup of thinly sliced mushrooms to make the dish heartier for vegetarian or vegan guests.
Tips and techniques
Use unsalted butter – This helps control the salt level; you can substitute oil if preferred.
Use a nonstick pan – Prevents sticking and gives an even sear.
Adjust seasoning – Taste near the end and adjust taco seasoning, salt or pepper as needed.
Cut thin slices – Thin slices cook quickly and evenly.
Seasoning – Taco seasoning is ideal; use either store-bought or a homemade blend.
Marinade – Not necessary for vegetables; the taco seasoning provides plenty of flavor.
Make it spicy – Add red chili flakes or finely chopped jalapeño to taste.
Freezing – Avoid freezing cooked fajita vegetables; they lose their crisp texture when thawed.
Brighten with citrus – A teaspoon of lemon or lime juice or a little zest adds pleasant acidity.
Other one-pot Mexican meals
- Strawberry salsa
- Instant Pot chicken enchilada soup
- Easy chicken tortilla soup
- Mexican shredded chicken
Recipe
One Pan Vegetable Fajitas
Abeer Rizvi
10 mins
10 mins
20 mins
Ingredients
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, finely minced
- 1 cup onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1–2 teaspoons taco seasoning
- Salt, to taste
- Pepper, to taste
- 1 tablespoon cilantro, finely chopped
Instructions
- Heat oil and butter in a nonstick pan over high heat.
- Add garlic, onion and all the bell peppers. Stir-fry until the edges are slightly charred but the peppers remain tender-crisp.
- Add taco seasoning, salt and pepper. Toss until the vegetables are evenly coated and heated through.
- Turn off the heat, stir in chopped cilantro and serve immediately.
Notes
- See tips above for variations and serving suggestions.
- Best served fresh. Store leftovers in a sealed container in the refrigerator for up to 2 days.
Nutrition
Carbohydrates: 11 g
Protein: 1 g
Fat: 6 g
Nutrition information is an estimate calculated by an automated tool and may not be exact.
Happy cooking everyone!