Easy Fajita Veggie Sauté
A vibrant and quick-cooking medley of bell peppers and onions, perfectly seasoned with Tex-Mex spices, ready in under 20 minutes. This versatile sauté is ideal for adding flavor and color to tacos, grain bowls, or as a healthy side.
For 4 servings
Prepare the vegetables: Thinly slice the bell peppers and onion into uniform strips. Mince the garlic cloves.
Heat the oil: Heat a large skillet or cast-iron pan over medium-high heat. Add the avocado or olive oil and let it shimmer.
Sauté the onions: Add the sliced onions to the hot skillet and cook for 3-4 minutes, stirring occasionally, until they start to soften and become translucent.
Add peppers and garlic: Stir in the sliced bell peppers and minced garlic. Continue to cook for another 3-4 minutes, stirring frequently, until the peppers begin to soften but still retain a slight crispness.
Season the vegetables: Sprinkle the fajita seasoning blend, salt, and black pepper over the vegetables. Toss well to ensure everything is evenly coated.
Finish cooking: Cook for an additional 2-3 minutes, stirring, until the vegetables reach your desired tender-crisp doneness and have a slight char.
Remove from heat and finish: Take the skillet off the heat. Squeeze the fresh juice from half a lime over the sautéed vegetables.
Serve immediately: Transfer the fajita veggies to a serving dish. Garnish with fresh chopped cilantro, if desired, and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Uniform Slicing: Cut your bell peppers and onions into similar-sized strips to ensure they cook evenly and finish at the same time.
- 2Don't Overcrowd the Pan: If you're doubling the recipe or using a smaller skillet, cook the vegetables in two batches. Overcrowding can steam the veggies instead of searing them, resulting in a less desirable texture.
- 3High Heat for Best Texture: Maintain medium-high heat throughout the cooking process. This helps achieve a nice tender-crisp texture with a slight char, characteristic of good fajita vegetables.
- 4Customize Your Seasoning: Feel free to adjust the fajita seasoning to your preference. Add a pinch of smoked paprika for depth, a dash of cayenne for more heat, or extra cumin for earthiness.
Adapt it for your goals.
Protein Boost
Add sliced chicken breast, shrimp, or firm tofu cubes to the skillet after the onions have softened. Cook until nearly done before adding the bell peppers and seasoning.
Spicier KickSpicier Kick
For those who love heat, include a finely diced jalapeño or serrano pepper along with the bell peppers, or stir in a pinch of cayenne pepper with the fajita seasoning.
Different VeggiesDifferent Veggies
Incorporate other quick-cooking vegetables like sliced zucchini, mushrooms, or corn kernels. Add them during the last 3-5 minutes of cooking to prevent them from becoming mushy.
Why this is on our healthy list.
Rich in Vitamins
Bell peppers are an excellent source of Vitamin C and A, which are crucial for immune function, skin health, and vision. Onions also contribute to your daily vitamin intake.
Fiber-Packed
Both onions and bell peppers are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Antioxidant Powerhouse
These vegetables contain various antioxidants, including quercetin in onions and carotenoids in bell peppers, which help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
While best served fresh for optimal texture, you can prepare these fajita veggies 1-2 days in advance. Store them in an airtight container in the refrigerator. Reheat gently in a skillet over medium heat or in the microwave, though the texture might be slightly softer.
