Fajita Veggies

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Southwestern


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  • 2 Tbsp. olive oil
  • 1 red bell pepper, sliced, 1/4-in. strips
  • 1 orange bell pepper, sliced thin, 1/4-in. strips
  • 1 yellow bell pepper, sliced thin, 1/4-in. strips
  • 1 large onion, sliced thin, 1/4-in. strips
  • 1 tsp. salt
  • 2 Tbsp. Fajita Seasoning
  • 3 Tbsp. vegetable broth or water
  • 1/2 fresh lime


  1. In a large, 14-inch skillet heat oil over medium-high heat until shimmering. 
  2. Add peppers, onions, and salt and toss to coat. Cook, undisturbed, 5 minutes or until vegetables are lightly charred on one side.
  3. Add fajita seasoning, toss to coat and redistribute vegetables. Cook, undisturbed, for 3 minutes. 
  4. Add broth or water, stir vegetables. Cook 2 to 3 minutes more or until vegetables are crisp-tender. 
  5. Remove pan from heat, squeeze lime over vegetables. Serve immediately or let cool and store in the refrigerator in an airtight container up to 5 days.