Veggie fajitas made easily in a cast iron skillet. This one pan dish has a mix of sweet and spicy flavors. Just as simple as chopping, searing & enjoying! Fast and easy meal prep, vegan, whole 30 approved!
The greatest thing about veggie fajitas is how flexible they are. Place them on top of rice, add them to burritos, or load them onto your tacos. I love adding tomatoes to my fajitas recipe as it helps balance the spicy flavors of the peppers and invites a caramelization to all the veggies! A win-win in my book!
In this recipe, we are using a mix of red, green, yellow and orange bell peppers. Along with red and sweet yellow onions. For a bit of heat we are using Anaheim peppers and for sweetness Roman tomatoes. I prefer to use avocado or olive oil with dried oregano, salt, and pepper to taste.
Your family will be back for seconds once they taste this insanely delicious veggie fajita. Best served with our cassava coconut tortillas, lime crema, or cauliflower cilantro lime rice to complete the meal!
Tips on how to julienne: The best way to cut bell peppers is to cut in half and pull out the stem and core. Then just simply slice to desired thickness.
Note: For additional heat add in Jalapenos to taste. Make sure to deseed your peppers to control the spice.
Veggie Fajitas Step-By-Step
Time needed: 35 minutes.
- Remove the tops and bottoms of the bell peppers & Anaheim peppers, then cut them in half, remove the seeds, and slice into thin strips. Cut the onions and tomatoes into thin strips.
- In a big skillet over a medium-high fire, heat the oil. Sauté the sliced onion and Anaheim peppers for 4 minutes
- Add in bell peppers and cook for 5 minutes until the vegetables soften and begin to caramelize.
- Add in tomatoes and saute for an additional 2 minutes. Add in oregano, salt, and pepper and stir for another minute. Serve hot and enjoy!
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How To Make Veggies Fajitas
Servings: 6 | Course: Dinner | Cuisine: Mexican
- 1 Red Bell Pepper
- 1 Green Bell pepper
- 1 Yellow Bell pepper
- 1 Orange Bell pepper
- 2 Romano Tomatoes
- 1 Red Onion
- 1 Sweet Yellow onion
- 2 Anaheim peppers
- 1 Tbsp. Dried Oregano
- 3 Tbsp. Olive Oil
- Salt & pepper to Taste
Prep 5 minutes | Cook: 10 minutes | Total: 15 minutes
Remove the tops and bottoms of the Bell peppers & Anaheim Peppers, then cut them in half, remove the seeds, and slice them into thin strips. Cut the onions & tomatoes into thin strips. In a big skillet over the medium-high fire, heat the oil. Sauté the sliced Onion & Anaheim peppers for 4 minutes, add in Bell peppers and cook for 5 minutes until the vegetables soften and begin to caramelize. Add in Tomatoes and Saute for an additional 2 minutes. Add in oregano, salt, and pepper, and stir for another minute. Serve Hot and enjoy!