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Fajita Vegetables

Fajita Vegetables

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. 
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 49kcal
Author Tracy


  • 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.


Calories: 49kcal