Making Fajita Vegetables is a great way to use up leftover onion and bell pepper halves, and they’re handy to have in the fridge to toss into a salad or burrito or liven up a plate of scrambled eggs.
And today I have one more fajita recipe for you: Fajita Vegetables. Making a batch of fajita veggies has become one of my favorite ways to use up leftover onion and bell pepper halves, and they’re so handy to have in the fridge to toss into a salad or burrito or liven up a plate of scrambled eggs.
How to Make Fajita Vegetables
1. If you’re using leftover bell peppers and onions you’ve used part of in other recipes, not a problem. You can cook almost any amount of veggies this way. Just use a ratio of approximately twice the peppers to onions. This doesn’t have to be exact, it’s just a good ratio to shoot for so onions don’t completely take over the flavor.
Start with a nice large pan. You’re probably going to have to crowd the pan a little, but the bigger, the better. Heat a little vegetable oil over medium-high heat and once it’s hot, add the peppers and onions.
Add veggie fajitas seasoning: salt, pepper, chili powder, and cumin, and toss to coat.
2. After you toss the veggies a few times, let them sit so they develop some of those browned edges before tossing again. Repeat until veggies are tender-crisp.
For softer vegetables: Once the vegetables have browned a bit, turn heat down as necessary to keep them from burning, and continue to cook until they reach your desired level of doneness.
For very soft vegetables: If you like your fajita veggies with little-to-no bite, add about 1/4 cup of water to the pan once they’ve started to brown. Cook the veggies, stirring often, until water has evaporated and veggies are soft, adding more water by the tablespoon if necessary.
What to Do With Fajita Veggies
Fajita veggies are good for so much more than just adding chicken or beef and wrapping in a tortilla (though they’re great for that too).
- Chop roughly and add warmed veggies to omelets or scramble them with eggs and top with cheese.
- Add them to salads, burritos, burrito bowls, and quesadillas
- Use them as a topping on your hot dogs and sausages (if you’ve never tried it, this is sooooo good!)
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- 1 tablespoon vegetable oil
- 1/2 large onion sliced
- 2 bell peppers any color sliced
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- Salt and pepper
- In a large skillet, heat oil over medium-high heat. Once oil is hot, add onion and bell pepper slices. Sprinkle spices over the top and generously salt and pepper.
- Cook, stirring occasionally, for 4 to 8 minutes, until edges are browned and vegetables are tender-crisp.
- For softer vegetables, once the veggies have browned a bit, turn heat down to medium to keep them from burning, and continue to cook until they reach your desired level of doneness.
- For veggies with no bite, add about 1/4 cup of water to the pan once they’ve started to brown. Cook the veggies, stirring often, until water has evaporated and veggies are soft, adding more water by the tablespoon if necessary.
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