Home » Side Dishes » Easy vegan rajas recipe

Easy vegan rajas recipe

Rajas, or sautéed poblano peppers and onions, are the perfect topper for burgers, tacos or nachos. This vegan, dairy-free version is a delicious topper to just about anything.

Vegan rajas recipe in terra cotta dish with poblano pepper on the side.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.


These vegan rajas are a dairy-free alternative to the traditional rajas recipe. Rajas are strips of roasted poblano peppers combined with onions. I love them on tacos and nachos, obviously, but they are also really good on a vegan burger.

Vegan rajas recipe in shallow terra cotta bowl with glass of beer above dish.

What are rajas?

Rajas are strips of poblano peppers that are roasted and peeled, then combined with sautéed onions. They traditionally have Mexican cream and cheese added. 

Rajas recipe

This Mexican sautéed peppers and onions recipe is a snap to make. The first step is roasting the poblano peppers. You can do this on a grill or under the broiler in the oven.

Roasted poblano peppers for rajas on a baking sheet.

Roast the peppers on all sides until the skin is blackened and blistered. Immediately put them into a plastic bag and seal or into a small bowl and cover tightly with plastic wrap.

This will steam the peppers and make the skin easier to remove. Once the peppers have rested for 5 – 10 minutes, peel the charred skin off and discard.

Peeling poblano peppers for rajas recipe.

Open the peeled pepper up and remove the seeds and membrane, then slice into thin strips. Combine them with the sautéed onions and you’re done.

Sautéed poblano peppers

Can you sauté poblano peppers?

Yes. If you don’t want to roast and peel them, you can absolutely slice them up and sauté them with the onions. They’ll have the skin on, which some people don’t like, but it is your preference.

Is a pasilla pepper the same as a poblano pepper?

No. A chilaca pepper is the fresh version of a pasilla. An ancho pepper is a dried poblano.

How to sauté poblano peppers

If roasting and peeling poblano peppers is not on your agenda, you can simply slice them into thin strips and sauté them along with the onions. The reason to roast and peel them is to remove the skin, which can be a little tough and chewy.

It makes for a more a pleasant bite if you’ve removed the skin, but ultimately, it’s up to you.

Please share

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 6 people



Rajas are a delicious blend of sautéed poblano peppers and onions, perfect for tacos, nachos and burgers.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 15 minutes
Total Time 35 minutes


  • 3 poblano peppers
  • 1 yellow onion, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp. canola oil
  • 1/2 tsp oregano, Mexican is preferable
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


  1. Preheat broiler in oven (or heat grill).
  2. Place poblano peppers under the broiler and roast, turning occasionally, until skin is blistered and blackened all over.
  3. While the peppers are roasting, heat oil over medium heat in a large skillet. Sauté onions until they turn a golden color, about 15 minutes.
  4. When peppers are blackened, remove from heat and seal them in a plastic bag or put in a bowl and cover tightly with plastic wrap. Let them sweat for 5 - 10 minutes.
  5. Transfer to a cutting board, then peel the thin skin from the peppers. Slice them open and remove the seeds and membranes, then slice into 1/2" strips.
  6. Add poblanos, garlic and herbs to the onions. Cook for an additional minute, season with salt and pepper, then remove from heat.


***If you have sensitive skin, I would advise wearing gloves when working with peppers!
Use as a delicious topping on tacos, vegan burgers or nachos.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 195mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 1/31/16, most recent update 7/6/21.


  1. How sad that I didn’t even know what rajas were! But now I can see how they would be all kinds of awesome in a gordita, especially one with cheese. Super delicious, Cheryl!

    1. Stacy, you are a Texan! I’m sure you’ve had them before & maybe just didn’t put a name to it! I love poblano peppers, if you like a little heat… You’ll like these! xx

  2. Your description of the gorditas made my mouth water!!! And your rajas sound perfect. We’ll be rooting for the Broncos, too!!!
    P.S. So glad to see you in the Sunday Supper group this week!!! xo

  3. Cooking on the boat and searching for a recipe to sauté poblanos. This was perfect added to our kielbasa sausage. I did add red peppers as they needed to be used. So so good and will definitely add to my recipe box.

Leave a Reply

Your email address will not be published.