Veggie fajitas are a vegetarian friendly way to enjoy the classic southwestern dish. Full of peppers, onions, and corn, enjoy these veggies on a tortilla or add them to a salad.
We love veggies and we love the spicy flavor of fajitas. Combined, they make an excellent combo that is a more than acceptable replacement or addition to a taco Tuesday night.
You guys know we are all about Tex-Mex flavors and easy dinner like our oven chicken fajitas or chicken enchilada casserole (we have a beef version too!) are some of our favorites. Sometimes you want to skip the meat and just enjoy some awesome veggies and these vegetable fajitas are the perfect way to do it.
Ready in less than 45 minutes, you can make this just about any night of the week for a wholesome and flavorful home cooked meal. You could even make it ahead and serve it on a really busy night when you are getting home late or just don’t feel like cooking or going out.
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Ingredients You’ll Need
These are the basic ingredients needed to make a veggie fajita. Here’s what you need to add:
- Bell peppers – We use a variety of colors and cut them into strips.
- Onion – No need to cry over this, just slice it into wedges.
- Jalapeno – If you prefer a slightly less spicy pepper, you could add a few additional bell or sweet peppers.
- Olive oil – You could use another, light tasting oil.
- Fajita seasoning – Make your own homemade fajita seasoning or pick up a packet of premade mix at the store.
- Corn – We use canned corn, but you could use frozen or remove the kernels from fresh corn on the cob.
- Cilantro – We use cilantro to add freshness and brightness to the veggies.
You can also experiment with adding additional seasonal or fresh veggies. For example, you could add zucchini, yellow squash, sweet potato or butternut squash (make sure to cut the sweet potato or butternut squash into a small dice so they cook through in the time allotted).
Before doing anything, make sure you preheat your oven to 400 degrees F. Once it is heating, move on to making the recipe.
Step 1 – Prep the peppers and onions. In a large bowl combine the pepper and onions with 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning. Toss until the veggies are evenly coated.
Step 2 – Prep the corn. Add remaining ½ tablespoon of seasoning to the corn and stir together. Set aside.
Step 3 – Spread and bake. Spread the veggies over a baking sheet and nestle the jalapeno halves in them. If you like it really hot, slice the jalapenos up and then spread them all over the veggies. Place in the oven for 25 minutes.
Step 4 – Add the corn and return to the oven. Carefully remove the tray from the oven and add the seasoned corn all over top. Use a pair of tongs to gently mix it together. Place the baking sheet back in the oven and continue cooking for 10 minutes.
Once done baking, remove the tray from the oven, sprinkle with fresh cilantro, and serve in tortilla shells, with rice, or over a salad.
What to Serve with Them
Once you’ve cooked your veggies, you can add all of your favorite fixings before serving over rice (regular or cauliflower rice if you are keeping it keto!) or with fajita tortillas.
Some of our favorite toppings are:
- Pico de Gallo salsa
- black beans
- pickled jalapenos
- finely diced pickled cauliflower
You could also serve the veggies with a side of avocado coleslaw, some delicious cauliflower spanish rice, or a sweet and spicy mango or pineapple salsa. Or, you could serve it mixed in with your favorite taco salad for added flavor and veggies.
How to Make it Ahead of Time
To make this ahead, cook according to instructions and then let cool completely. Store the veggies in a bag or sealed container and place in the fridge for 3 to 5 days.
To reheat, you can use your microwave, reheating for 2-3 minutes or heat it in the stovetop over medium heat until warmed through.
Looking for More Southwestern Recipes?
- Shredded Chicken Taco Bowl (Low Carb)
- Instant Pot Salsa Chicken
- Chicken Enchilada Casserole
- Beef Enchilada Casserole
- Pressure Cooker Chicken Enchilada Soup
- Beer Braised Beef Enchiladas
- Breakfast Burrito Casserole
- Keto Taco Casserole
- Taco Macaroni Casserole
- In a large bowl combine the pepper and onions.
- Add 1 tablespoon of olive oil and 2 tablespoons of fajita seasoning to the peppers and onion and toss until the veggies are evenly coated.
- Add remaining ½ tablespoon of seasoning to the corn and stir together. Set aside.
- Spread the veggies over a baking sheet and nestle the jalapeno halves in amongst them. Note: You can also cut the jalapeno into slices and spread over the veggies if you like it really hot.
- Bake for 25 minutes then remove the pan from the oven and add the seasoning corn, sprinkling it over all of the veggies and using tongs to move the veggies around and mix with the corn.
- Place the baking sheet back in the oven and continue cooking for 10 minutes.
- Once done baking remove from the oven, sprinkle with fresh cilantro and serve.