Fajita Veggies
Fajita veggies are quick, colorful, and packed with flavor. Sautéed bell peppers and onions, seasoned just right, make the perfect topping for fajitas, tacos, burritos, or rice bowls. They’re simple to cook and bring instant flavor to any Mexican-inspired dish.
Ingredients
- 3 bell peppers such as red, yellow, and green for a colorful mix
- 1 red onion or use sweet yellow or white onion if preferred
- 2 tablespoons olive oil to help the vegetables roast evenly
- ½ teaspoon dried oregano for a touch of Mediterranean flavor
- ½ teaspoon chili powder to add warmth and mild spice
- ½ teaspoon ground cumin for a rich earthy base
- ½ teaspoon salt or adjust to your taste
Instructions
- Thinly slice the bell peppers and red onion.
- Heat olive oil in a large skillet, such as cast iron, over medium-high heat. Add the sliced peppers and onions and cook for 6–8 minutes, stirring occasionally, until they begin to soften and develop some browning.
- Sprinkle the dried oregano, chili powder, cumin, and salt over the vegetables. Toss well to evenly coat them in the seasonings.
- Cook for another 1–2 minutes, stirring frequently, until the veggies are tender and flavorful.
- Serve the fajita veggies in warm tortillas with chicken, steak, beans, or add them to burrito bowls - however you like.