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Here’s the best combination of fajita veggies to use with any protein! Mix up a big batch and serve sizzling in a skillet.

Fajita veggies
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Want to make fajitas? Here are the best ever Fajita Veggies to go with any protein! Whether you’re making chicken, steak, shrimp, or veggie fajitas: you gotta have those signature sizzling veggies. This recipe makes the most tender, melt-in-your-mouth bell peppers, delicious savory onions, and meaty portobello mushrooms. Here’s what you’ll need, and how to do it!

Ingredients for the best fajita veggies

What do you need for fajita veggies? The list is simple and filled with good-for-you ingredients. Here’s what you’ll need:

  • 3 bell peppers: We like using red, yellow and green for maximum color contrast. Orange bell peppers also have great flavor.
  • 1 red onion: When it comes to onion, we opt for red onion for fajitas: it has a mellow flavor when cooked, and adds a lovely purple color.
  • 2 portobello mushroom caps: They’re optional, but portobello mushrooms add big meaty flavor (especially if you’re making vegetarian fajitas).
Fajita veggies

Seasoning for fajita veggies

You don’t need to go out and buy packets of fajita seasoning for these veggies! Nope, just a few spices you might already have on hand do the trick. But if you happen to have it, fajita seasoning works too. Here’s what to use to season these tasty veggies:

  • Cumin
  • Chili powder
  • Garlic powder
  • Smoked paprika: Smoked paprika is also labeled as pimentón at the grocery store. It has a very smoky flavor and is worth seeking out (you can also use it for these smoked paprika recipes).
  • Salt and pepper

Or, use homemade or purchased fajita seasoning!

Want to use fajita seasoning instead? You can do that too! Here’s what to know:

  • Try this Homemade Fajita Seasoning, or whatever purchased seasoning mix you have on hand.
  • Use 2 tablespoons seasoning instead of the spices listed below.
  • Important: most fajita seasoning has salt, so you’ll want to us less than the recipe specifies. Start with ¾ to 1 teaspoon kosher salt and add more to taste.
Fajita veggies

How to make them into fajitas

Once you’ve got your fajita veggies…how to make them into actual fajitas? Perhaps you already have a favorite recipe. But if you’re looking for inspiration, we’ve got some ideas:

  • Make chicken, steak, or shrimp fajitas by cooking 1 pound of meat with this Fajita Sauce. Or try our Shrimp Fajitas!
  • Make Vegetarian Fajitas with pinto beans (and the same sauce)
  • Add the fajita veggies and tortillas
  • Load up on toppings: Sour cream, guacamole, hot sauce, and cilantro are must-haves in our house

Need a side dish? Browse all the best Sides to Serve with Fajitas.

Fajita veggies

Bell peppers nutrition

One great thing about these fajita veggies: they’ve got lots of bell peppers, which are loaded with a massive amount of Vitamin C! In fact, bell peppers have much more Vitamin C than oranges, though citrus usually gets the most credit for this nutrient. Here are some nutrition facts about bell peppers that make us fajitas even more:

  • Peppers are loaded with Vitamin C. A medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) So one serving of these fajita veggies provides 126% of your daily needs, since the recipe uses 3 bell peppers.
  • Peppers may improve eye health and prevent against anemia. Some studies indicate peppers could cut the risk of macular degeneration and low iron (Source).

This fajita veggies recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Fajita veggies

Classic Fajita Veggies

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 to 6 1x


Here’s the best combination of fajita veggies to use with any protein! Mix up a big batch and serve sizzling in a skillet. 


  • 3 bell peppers (red, yellow, and green)*
  • 1 medium red onion
  • 2 portobello mushrooms
  • 3 garlic cloves
  • 3 tablespoons olive oil
  • 2 teaspoons cumin*
  • 1 teaspoon each chili powder, garlic powder, and smoked paprika
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper


  1. Thinly slice the bell peppers and thinly slice the onion. Remove the stems and slice the portobello mushrooms. Smash the garlic cloves. Place them in a bowl and toss with 2 tablespoons of the olive oil, cumin, chili powder, garlic powder, smoked paprika, kosher salt and fresh ground pepper. 
  2. In a large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Add the veggies and cook about 15 minutes until tender and lightly charred, stirring occasionally. Add additional salt to taste (we usually add a few more pinches). Remove and discard the garlic cloves before serving.


*If you have homemade or purchased Fajita Seasoning, you can substitute 2 tablespoons seasoning for the spices and use only 1 teaspoon kosher salt in the recipe. 

  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Jean B says:

    I’ve made this a few times now, but this time I got the Sazon seasoning. Turned out very good. The pork is seasoned when finished and could be used for a bbq pulled pork sandwich or with fajita veggies for tacos. Used my crock pot. Four hours on high, then four on low. I put salta pepper on first, then the Sazon which also has salt, but considering your only putting it on the surfaces, it can handle the salt.

  2. Janet says:

    Made this last night for my book group and served it with shredded chicken. It was a bigger hit than the book!

  3. Katherine Carver says:

    Made these in our cast iron skillet for a football tailgate at our house! They were fantastic!!

  4. Sam patt says:

    Apologies I didn’t see the link on the words! Thanks for a fantastic recipe.

  5. Kate says:

    How can you do this in oven for hands off cooking?