Frozen fajita veggies and blends of peppers and onions are staple ingredients in my recipes. They’re so convenient for tossing together with pulled rotisserie chicken or ground beef and turkey for things like enchilada casseroles or easy taco nights. But with convenience comes a price, and I discovered making a homemade solution only takes about 20 minutes of prep time.
So this recipe is my homemade version of fajitas rajas that you can make in bulk to use for weekly meal prep or toss in the freezer to use in recipes down the road.
Ingredients for Fajita Veggies
My recipe calls for yellow and red bell peppers, poblano peppers, and red onion. Feel free to experiment with different types of peppers and onions to fit your style. Using jalapeño peppers or fresno chiles can add a nice little kick to your fajita vegetables.
In terms of seasoning, all you need is a bit of olive oil, salt, pepper, garlic powder, and onion powder. If you have fajita seasoning or some type of Tex-Mex taco seasoning on hand, that will work fine. It’s hard to go wrong here.
Roasting Fajitas Rajas in the Oven
My recipe calls for dividing the vegetables between two half sheet pans to avoid overcrowding. If you only have a single sheet pan, I would recommend roasting in two batches instead of piling everything on one pan. Likewise, you can double this recipe while you have your cutting board and knife out. But I would still recommend roasting in two batches.
You’re looking for some slight browning around the edges of the veggies while keeping them tender crisp. Meaning, the veggies should still have a bit of crunch to them. You don’t want mushy fajita veggies!
Storing, Freezing, Reheating, and Using in Recipes
These veggies are great in things like burrito bowls or simple weeknight tacos used straight away. But like I mentioned from the jump, I really like freezing these to use in recipes or when I’m in a pinch.
When freezing, I let the roasted fajita vegetables cool to room temperature then tightly seal in resealable bags. If you have something like a vacuum sealer, even better.
To use the frozen veggies in recipes, I typically throw them straight in. For a few examples, check out my breakfast burritos, turkey enchilada skillet, or rotisserie chicken fajita casserole.
If you want to use them alongside a protein or another dish that’s prepared fresh, you can toss the frozen peppers and onions in a skillet with a teaspoon or two of oil and cook over medium heat for 5-6 minutes to bring them back to life.
I’d be happy to help you come up with more ideas or troubleshoot incorporating these veggies into your own recipe creations. Leave me a comment below and I’ll spring into action. I hope you enjoy the recipe!
Sheet Pan Fajita Veggies
Oven roasted strips of onions and peppers in olive oil and a simple seasoning blend.
Ingredients
- 4 Yellow Bell Peppers
- 4 Red Bell Peppers
- 4 Poblano Peppers (or green bell peppers)
- 2 Red Onions
- 3 Tablespoons (48g) Olive Oil
- 1 Tablespoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Black Pepper
- Fresh Cilantro and Limes, for garnish
Instructions
- Preheat your oven to 425ºF.
- Remove any seeds and membranes from the peppers before slicing them into thin strips. Cut the onion into matching strips.
- Toss the peppers and onion in the olive oil before seasoning with the salt, garlic and onion powder, and black pepper.
- Divide the veggies between two half sheet pans. Gently shake the pans to evenly spread the veggies out.
- Place the pans on the bottom and middle rack in your oven and bake for 20 minutes before switching the pans' rack position. Bake for an additional 20-25 minutes until the veggies are tender crisp and slightly browning around the edges.
- Garnish with freshly chopped cilantro and a squeeze of lime juice. Use the veggies right away or let them cool briefly before packing in airtight containers and refrigerating or freezing.
Nutrition Information:
Yield: 15 Serving Size: about 3 ozAmount Per Serving: Calories: 60Total Fat: 3gCarbohydrates: 8gFiber: 2gProtein: 1g
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