How to Make Fajita Veggies

Yes, but fresh vegetables provide the best texture. If using frozen, cook them straight from frozen and drain excess water.

Avoid overcrowding the pan, use high heat, and cook quickly to maintain a tender-crisp texture.

Yes! You can prep and store them in the fridge for up to 4 days or freeze them for longer storage.

Olive oil, avocado oil, or vegetable oil work well. Avocado oil is great for high-heat cooking.

Not necessarily. You can control the spice level by adjusting red pepper flakes or using mild seasonings.

Yes! Mushrooms, zucchini, and poblano peppers make great additions.

Use smoked paprika, grill the veggies, or cook them in a cast-iron skillet.

Yes, lemon juice or a splash of vinegar can work as a substitute.

Yes, use a non-stick pan and a splash of vegetable broth instead of oil.

Store in an airtight container and reheat in a skillet over medium heat to remove excess moisture.

Yes, when making fajitas, it is generally best to cook the veggies first, especially if you are using a single pan. Cooking the vegetables first allows them to soften, release their natural sweetness, and develop a slight char, enhancing their flavor. Once they are tender-crisp, you can remove them from the pan and cook the protein separately to ensure it gets proper browning and doesn’t become soggy from the vegetable moisture. After cooking the protein, you can return the veggies to the pan for a quick toss to combine the flavors before serving.

Yes, fajita veggies are typically cooked in oil to help them soften, prevent sticking, and enhance their flavor. A small amount of oil, such as olive oil, avocado oil, or vegetable oil, is commonly used to sauté the vegetables over medium-high heat, allowing them to develop a slight char while maintaining a tender-crisp texture. However, for an oil-free version, you can use a non-stick pan and substitute oil with a splash of vegetable broth or water, stirring frequently to prevent burning.

To prepare onions for fajitas, start by peeling off the outer skin and trimming the ends. Then, cut the onion in half from root to tip and place the flat side down on the cutting board. Slice the onion into thin, even strips, about ¼-inch thick, following the natural curve of the onion. This shape allows the onions to cook evenly and develop a tender-crisp texture while maintaining some bite. White, yellow, or red onions can be used depending on your flavor preference—white onions have a sharper taste, yellow onions are slightly sweet, and red onions add a mild, colorful touch to your fajita veggies.

Yes, fajita veggies are very healthy as they are packed with essential vitamins, minerals, and antioxidants. Bell peppers, a key ingredient, are rich in vitamin C, vitamin A, and fiber, which support immune health and digestion. Onions contain antioxidants and compounds that promote heart health and reduce inflammation. Since fajita veggies are typically cooked with minimal oil and without heavy sauces, they remain low in calories while adding vibrant flavors and nutrients to meals.

Fajitas are best seasoned both before and after cooking to maximize flavor. If you’re cooking meat or plant-based protein, seasoning it before cooking helps the spices penetrate and develop a rich taste. Marinating the protein in a blend of spices, lime juice, and oil enhances tenderness and depth of flavor. For fajita veggies, it’s common to sauté them first and then add seasonings during the last few minutes of cooking.

To cut fajita vegetables, start by washing the bell peppers and onions thoroughly. For bell peppers, slice off the top and bottom, remove the seeds and white membranes, then cut them into thin strips about ¼-inch thick. For onions, peel off the outer skin, cut them in half from root to tip, and then slice them into similar thin strips following their natural curves. This slicing method ensures the vegetables cook evenly, develop a slight char, and maintain a tender-crisp texture when sautéed. Keeping the slices uniform in size helps them blend well together in fajitas.

The best cheese for fajitas depends on personal preference, but popular choices include shredded cheddar, Monterey Jack, pepper jack, and queso fresco. Cheddar and Monterey Jack melt well, adding a creamy texture and mild flavor that complements the seasoned fajita fillings. Pepper Jack offers a spicy kick for those who enjoy extra heat. Queso fresco, a crumbly Mexican cheese, provides a light, slightly tangy flavor without overpowering the dish. For a more authentic touch, some people also use cotija cheese, which has a salty, aged taste. No matter the choice, cheese should be added after cooking so it melts slightly over the warm fajitas.