Fajita Veggies (Chipotle Copycat)
Whenever I go to Chipotle I can’t not add fajita veggies to whatever it is I’m ordering. They’re crisp, tender, slightly caramelized, and have that perfect touch of oregano flavor. So good! And given that I’m a Chipotle regular customer (fun fact, their headquarters is just a few miles from me) I’m pretty confident that my version of fajita veggies is an exact replica of theirs.
But the best part about fajita veggies is how versatile they are. You can put them front and center of a build-your-own fajita spread, add them to burrito bowls, or pile them in tacos. And of course, they form the base of my chicken fajitas, shrimp fajitas, and steak fajitas (yes, I have a thing for fajitas).
Fajita Veggies Ingredients
Since we’re mimicking Chipotle here, I’ll follow their ratio of bell peppers to onions, which is 3:2. So if you’ve got 3 cups of sliced bell peppers, you’d need 2 cups of sliced onion. Other than that, you just need a splash of oil, a dash of oregano, and a little salt, and pepper. Done!
Bell Peppers: I’m using green bell peppers, but feel free to use any color you’d like!Onion: I love red onions for their vibrant color and subtle sweetness. But white or yellow onions work just fine. Oregano: Did you know that dried oregano is actually more flavorful than fresh? It’s true! So if you’ve got some in your spice drawer you’re good to go (and yes, I forgot it in the ingredient photo above – doh!)Olive Oil: Chipotle uses sunflower oil, but I prefer olive oil or avocado oil.Salt and pepper: Just a little sprinkle is all you need.
Find the printable recipe with measurements below.
How To Make Fajita Veggies – Just Like Chipotle!
Using a cast iron pan or flat top griddle will give the veggies that delicious charred flavor. But if you don’t have either, a regular pan will do the trick. Then, you just need 15 minutes to whip this up! Here’s how to make it.
Prep the veggies. Slice the bell peppers in half, remove the seeds, and slice them into thin strips. Then do the same for the onion. Sauté the veggies. On medium-high heat, sauté the sliced bell peppers and onion for about 7-10 minutes, until they’re perfectly caramelized. Add in the spices. When the fajita veggies are almost done, sprinkle in the oregano, salt, and pepper, give it one last stir, and you’re done!
Ways To Use Fajita Veggies
Who doesn’t love a versatile dish! Here’s a few tasty ways to make the most of your fajita veggies.
Make it the star of your table. As part of an ultimate fajita spread with tortillas, avocado slices, salsa, and sour cream. Perfect for a crowd!Add it to a burrito bowl. You can make a vegetarian burrito bowl, or beef it up with juicy carnitas or barbacoa on top of zesty cilantro lime rice. Top it on tacos. Fajita veggies honestly taste amazing as a taco filling (along with cilantro and cotija cheese), topped on carne asada tacos, carnitas tacos, or barbacoa tacos. Serve as a side dish. Busy week ahead? Fajita veggies make for the quickest sauteed side!
This is a great recipe for meal prepping! It will stay good for up to 4-5 days in the fridge in a sealed container. Then reheat as needed – easy!
More Easy Mexican Recipes
The beauty of Mexican food is that it’s not overly complicated. It’s just simple whole foods and insanely flavorful spice blends. So if you love Mexican food as much as I do, I’ve got a full list of Mexican recipes for you, including these quick and easy favorites!
Shrimp TacosHuevos RancherosCilantro Lime ChickenMexican Rice
If you make these veggie fajitas, let me know how it turned out! I’d love to hear what you think in the comments below.
Fajita Veggies (Just Like Chipotle)
Prep: 5 minutes Cook: 10 minutes Total: 15 minutes Servings: 8 servings PrintPinReviewSaveSavedfrom votes
Crisp, tender fajita veggies that taste just like your Chipotle favorite! All you need are three main ingredients and a skillet for insanely delicious fajitas veggies.
2 tablespoons olive oil2 large green bell peppers1 medium red onion1 teaspoon dried oreganosalt and pepper, to taste
Slice the tops and bottoms off of the bell peppers, cut in half, remove the seeds, and then slice into thin strips. Slice the onion into thin strips. Heat the oil in a large pan on medium-high heat. Add the sliced bell peppers and onion, and saute for 7-10 minutes, or until the veggies have softened and are starting to caramelize. When the fajita veggies are almost done, add the oregano, salt, and pepper, then stir for another minute.
Need a good cast iron pan? I love my Staub cast iron pan. It’s perfect for quickly sauteing these veggies!
Calories: 43kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 25mg | Calcium: 10mg | Iron: 1mg Course: Dinner Cuisine: Mexican Keyword: Fajita Vegetables, Fajita Veggies
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