Description
Listen up, veggie skeptics and fajita fanatics — these Easy Fajita Vegetables are about to change your whole game. We’re talking perfectly caramelized bell peppers, tender-crisp broccoli, golden mushrooms, and sweet onions all tossed together with smoky Mexican spices that make your kitchen smell like the best cantina in town.
This isn’t some sad, soggy veggie medley. These babies get that perfect char on the edges while staying tender in the middle, creating this amazing mix of textures that’ll have you questioning why you ever needed meat in your fajitas. Okay, maybe you still want the meat, but trust me — these vegetables are going to be fighting for space on your plate because they’re THAT good.
Ingredients
For the Vegetables:
- 2 large bell peppers (mix of red, yellow, green), sliced
- 1 large onion, sliced
- 8 oz mushrooms, sliced (cremini or baby bella work great)
- 3 cups broccoli florets
- 2 tbsp olive oil
- Salt and pepper to taste
For the Fajita Seasoning:
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 tsp salt
- 1/2 tsp black pepper
Optional Add-Ins:
- 1 zucchini, sliced
- 1 yellow squash, sliced
- Cherry tomatoes
- Jalapeños for heat
- Fresh lime juice
- Cilantro for garnish
- Corn kernels
Instructions
Cut all your vegetables into similar-sized pieces so they cook evenly. We’re talking strips for the peppers and onions, thick slices for the mushrooms, and bite-sized florets for the broccoli. Don’t make them too small or they’ll turn to mush.
Mix all your spices together in a small bowl. This is your flavor powerhouse, so make sure everything’s well combined. Pro tip: make a double batch and store the extra for next time.
Heat a large skillet or cast iron pan over medium-high heat. Add your olive oil and let it get shimmery — you want to hear that sizzle when the veggies hit the pan.
Here’s the secret: don’t overcrowd the pan. Add the onions first since they take the longest. Cook for 3-4 minutes until they start to soften and get those golden edges.
Add the bell peppers and mushrooms next. Let them cook for 5-6 minutes, stirring occasionally. You want some caramelization happening here — those brown bits are pure flavor gold.
Toss in the broccoli florets and your spice mixture. Stir everything together and cook for another 4-5 minutes until the broccoli is tender-crisp and everything is beautifully coated with those spices.
Taste and adjust seasoning. Need more heat? Add some cayenne. Want more smokiness? Hit it with extra paprika. Squeeze some fresh lime juice over everything if you’re feeling fancy.
Notes
Asian Twist: Skip the Mexican spices and go with soy sauce, ginger, and sesame oil instead.
Mediterranean Vibes: Use oregano, basil, and a splash of balsamic vinegar.
Breakfast Style: Add some diced potatoes and serve with eggs.
Protein Power: Toss in some black beans or chickpeas for extra substance.
Spicy AF: Add sliced jalapeños, chipotle peppers, or a dash of hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~85 kcal
- Protein: ~4g