Root · Balanced Meals on a Budget

Air-Fried Fajita Veggies

Charred, heavily seasoned peppers, zucchini, onion, and celery. Made for the bean and cheese burritos, but good in bowls, tacos, or on their own.

20Minutes

430°Air fryer, F

4Burritos' worth

Char tip — don't crowd the basket. Piled up, the veggies steam instead of charring and you lose the whole point of the high heat. Cook in two batches if you need to.

Ingredients

Veggies

Bell peppers, sliced1 yellow, 1 green 2
Zucchini, sliced 1 large
Red onionsliced into thick strips 1
Celery stalk, sliced 1

Seasoning

Garlic powder ½ tbsp
Onion powder ½ tbsp
Cumin powder ½ tbsp
Chili powder ½ tbsp
Olive oil 1 tbsp
Salt to taste

Method

Toss the peppers, zucchini, red onion, and celery with the garlic powder, onion powder, cumin, chili powder, olive oil, and salt until everything is evenly coated.
Air fry at 430°F (220°C) for 18–20 minutes, shaking the basket halfway, until charred at the edges and tender. No air fryer? Cook them in a hot pan — the oil in the seasoning is enough, no extra needed.

Notes

Cut the red onion thick so it holds up to the high heat instead of going limp.
Makes exactly enough for one batch of the High-Protein Bean & Cheese Burritos.