Veggie Fajitas – Grilled Peppers, Onions & Corn Tortillas

These veggie fajitas are all about big flavor with minimal fuss. Sweet bell peppers, tender onions, and warm corn tortillas come together for a meal that feels fresh and satisfying. It’s weeknight-friendly, but colorful enough for company.

You get a little char, a little spice, and lots of texture. Add your favorite toppings and you’ve got a customizable, crowd-pleasing dinner.

Print Recipe

Veggie Fajitas – Grilled Peppers, Onions & Corn Tortillas

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• Bell peppers (3 total: mix of red, yellow, and orange)
• Red onion (1 large)
• Garlic (2 cloves)
• Lime (1–2, for juice and zest)
• Fresh cilantro (small bunch)
• Corn tortillas (12 small)
• Olive oil (or avocado oil)
• Spices: chili powder, ground cumin, smoked paprika, oregano, salt, black pepper
• Optional toppings: avocado or guacamole, salsa, pico de gallo, shredded lettuce, sour cream or yogurt, crumbled queso fresco, pickled jalapeños
• Optional add-ins: black beans or pinto beans, sautéed mushrooms, grilled zucchini

Instructions

• Prep the vegetables: Slice the bell peppers into thin strips and the red onion into wedges or half-moons. Mince the garlic.Pat everything dry so it chars instead of steams.
• Mix the spice blend: In a small bowl, combine 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 3/4 tsp salt, and 1/4 tsp black pepper.
• Toss with oil and spices: In a large bowl, toss peppers and onions with 1–2 tbsp olive oil, the minced garlic, and the spice blend. Add the zest of half a lime for brightness.
• Cook on high heat: Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add the vegetables in a single layer.Cook 6–8 minutes, stirring occasionally, until edges char and onions soften but still have bite.
• Finish with lime: Turn off the heat. Squeeze in the juice of 1 lime and toss with a handful of chopped cilantro. Taste and adjust salt.
• Warm the tortillas: Heat corn tortillas directly over a gas flame for 10–15 seconds per side, or in a dry skillet until soft and lightly charred.Wrap in a clean towel to keep warm.
• Assemble and serve: Fill tortillas with veggies. Add beans or your favorite toppings. Serve immediately while everything’s hot and tender.

Why This Recipe Works

Great fajitas are about heat, timing, and seasoning. High heat gives the peppers and onions a light char while keeping them juicy. A simple spice blend adds warmth without overpowering the vegetables.

And corn tortillas bring a naturally toasty, slightly sweet flavor that pairs beautifully with smoky veggies. It’s a simple method that delivers restaurant-level results at home.

Shopping List

• Bell peppers (3 total: mix of red, yellow, and orange)
• Red onion (1 large)
• Garlic (2 cloves)
• Lime (1–2, for juice and zest)
• Fresh cilantro (small bunch)
• Corn tortillas (12 small)
• Olive oil (or avocado oil)
• Spices: chili powder, ground cumin, smoked paprika, oregano, salt, black pepper
• Optional toppings: avocado or guacamole, salsa, pico de gallo, shredded lettuce, sour cream or yogurt, crumbled queso fresco, pickled jalapeños
• Optional add-ins: black beans or pinto beans, sautéed mushrooms, grilled zucchini

Step-by-Step Instructions

1. Prep the vegetables: Slice the bell peppers into thin strips and the red onion into wedges or half-moons. Mince the garlic.

   Pat everything dry so it chars instead of steams.

2. Mix the spice blend: In a small bowl, combine 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 3/4 tsp salt, and 1/4 tsp black pepper.
3. Toss with oil and spices: In a large bowl, toss peppers and onions with 1–2 tbsp olive oil, the minced garlic, and the spice blend. Add the zest of half a lime for brightness.
4. Cook on high heat: Heat a large cast-iron skillet or grill pan over medium-high until very hot. Add the vegetables in a single layer.

   Cook 6–8 minutes, stirring occasionally, until edges char and onions soften but still have bite.

5. Finish with lime: Turn off the heat. Squeeze in the juice of 1 lime and toss with a handful of chopped cilantro. Taste and adjust salt.
6. Warm the tortillas: Heat corn tortillas directly over a gas flame for 10–15 seconds per side, or in a dry skillet until soft and lightly charred.

   Wrap in a clean towel to keep warm.

7. Assemble and serve: Fill tortillas with veggies. Add beans or your favorite toppings. Serve immediately while everything’s hot and tender.

Keeping It Fresh

Store leftover vegetables in an airtight container for up to 4 days.

Keep tortillas separate to avoid sogginess. Reheat veggies in a hot skillet to revive char and texture. If the mix seems dry, finish with a splash of lime juice or a drizzle of olive oil.

Tortillas reheat best over a flame or in a warm skillet wrapped in foil.

Benefits of This Recipe

• Fast and flexible: From fridge to table in about 30 minutes, with plenty of topping options.
• Veg-forward: A colorful way to hit your daily veggie goals without feeling deprived.
• Naturally gluten-free: Corn tortillas keep it friendly for gluten-sensitive eaters.
• Budget-smart: Pantry spices and affordable produce do the heavy lifting.
• Meal-prep friendly: Cook a big batch and refresh with new toppings through the week.

What Not to Do

• Don’t overcrowd the pan: Too many veggies at once will steam, not char.
• Don’t skip the lime: Acid brightens and balances the spices.
• Don’t overcook: Mushy peppers lose their snap and sweetness.
• Don’t serve cold tortillas: Warm tortillas make a huge difference in texture and flavor.
• Don’t under-season: Taste and adjust salt at the end; it brings everything to life.

Recipe Variations

• Smoky chipotle: Add 1 tsp chipotle powder or 1 minced chipotle in adobo to the spice mix.
• Mushroom medley: Sear sliced portobellos or creminis with the peppers for extra umami.
• Southwest black bean: Stir in warmed black beans and a handful of corn kernels at the end.
• Herby twist: Swap cilantro for chopped parsley and add a pinch of coriander to the spices.
• Zucchini and squash: Add half-moons of zucchini or yellow squash; cook quickly to keep them crisp-tender.
• Spicy-lovers: Toss in sliced jalapeños or serranos during the last minute of cooking.

FAQ

Can I use flour tortillas instead of corn?

Yes. Flour tortillas are softer and a bit sturdier, so they hold up well to lots of toppings. Warm them the same way as corn tortillas.

What if I don’t have a cast-iron skillet?

Use any large, heavy skillet.

If using nonstick, preheat well and avoid crowding to keep some char. A sheet pan broil also works—spread veggies out and broil, stirring once.

How do I make it spicier?

Add cayenne to the spice blend, finish with hot sauce, or include sliced fresh chilies in the pan during the last minute of cooking.

Can I grill the vegetables outside?

Absolutely. Use a grill basket so pieces don’t slip through.

High heat, quick sear, and finish with lime and cilantro as usual.

What protein goes well with this?

Black beans, pinto beans, grilled tofu, or sautéed mushrooms fit right in. If you eat dairy, a little queso fresco adds richness without weighing things down.

In Conclusion

These veggie fajitas are bright, smoky, and incredibly easy to pull off. With a hot pan, a simple spice blend, and warm corn tortillas, you’ve got a fast dinner that tastes special.

Keep the toppings simple or go big—either way, it’s a reliable, feel-good meal you’ll want to make again and again.