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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 1/2 teaspoons kosher salt
  • 1/4 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