If you need a simple recipe to take fajita night up a notch, this Copycat Chipotle Fajita Veggies Recipes is for you. Simple ingredients, one pan, and just 15 minutes is all it takes for a delicious veggie side dish.
Table of Contents
About these Veggies
If I’m ordering Chipotle, my bowl is always loaded with extra fajita veggies. They have so much flavor and are a great way to add extra volume to the meal, too.
Because I’m so obsessed with these tasty fajita veggies, I decided to take a crack at making them myself. It’s as simple as sliced bell peppers and onions sautéed in a little oil with the perfect combination of seasonings and you’ve got a delicious Mexican side dish.
These homemade fajita veggies are a great addition to a variety of dishes like chicken fajitas or steak fajitas, taco salads, quesadillas, rice bowls, you name it!
If you want to make your own Chipotle bowl at home, use this Chipotle Cilantro Lime Rice recipe, grill up some chicken or steak, then add the copycat fajita veggies with some sour, black beans and any other fajita toppings (like this Blender Salsa or this Creamy Jalapeño Sauce) for a homemade Chipotle restaurant style meal.
- Red Onion - I used red because that's what they use at Chipotle Mexican Grill, but white onions or yellow onions are also great choices if you prefer less of a bite.
- Green Pepper - The color of bell pepper doesn’t necessarily matter, Chipotle uses green bell peppers but feel free to use red, orange, or yellow peppers instead.
- Seasonings - Salt, pepper, and dried oregano. Dried oregano is a pantry staple for me, but for extra flavor, use fresh oregano leaves.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Veggies: Peppers and onions are the most classic fajita veggies, but feel free to add others like mushrooms, jalapeños, zucchini, cabbage or okra, which are all quick-cooking vegetables and will require equal amounts of cooking time as the sliced bell pepper and onions.
- Oil: I used olive oil, but experiment with another neutral oil like avocado oil or Zero Acre Cultured Oil (code: APAIGEOFPOSITIVITY saves you $$).
- Spices: You can definitely jazz these veggies up with a variety of seasonings. Try adding smoked paprika, cumin, chili powder, garlic powder, onion powder, or any pre-mixed mexican seasoning blend.
How to Make This Recipe
1. Start by preparing the vegetables. Cut off the top and bottom of the red onion and peel off the exterior skin. Slice the onion in half and then in equal vertical cuts.
2. Slice the green bell pepper into thin slices. The easiest way to do this is to cut the pepper from the bottom (upside down); the seeds will stay mostly within the stem.
3. Heat a large skillet (cast-iron works great if you have one) to medium heat. Add the oil and allow it to come to a sizzle. Add the sliced green peppers and onion.
4. Sprinkle the seasonings on the vegetables. Sauté for 8-10 minutes, or until the vegetables have softened and caramelized. Add more salt and pepper to taste if desired. Serve and enjoy!
- Tips for cutting an onion!
- Try chilling the onion. It will help reduce the amount of sulfuric compounds that are released when cutting.
- Wet 2-3 pieces of paper towel and place it between you and the cutting board. The compounds released will absorb into the wet towel, instead of your eyes!
- Prep a big batch of these to have on hand and add to salads, bowls, burritos, quesadillas, fajitas, tacos, you name it!
- Do not turn the heat too high. We want to let the veggies soften without completely charring the outside.
Store these veggies in an airtight container for up to five days. Reheat for 30-60 seconds in the microwave. They hold up well as leftovers and are great for meal prep.
Chipotle fajita veggies are essentially just sauteed peppers and onions, so yes they are healthy. They’re low cal, high in fiber and full of nutrients. My Copycat Fajita Veggies are even better than the Chipotle Restaurant version since these cooked in olive oil, a healthier fat, as compared to sunflower oil which the chain uses.
Besides these delicious peppers and onions, my other recommended fajita toppings are a dollop of sour cream or greek yogurt, salsa, guacamole, refried or black beans, shredded lettuce, and of course, shredded cheese.
Fajitas are served on soft, warm tortillas and are usually filled with sautéd vegetables, whereas a taco can be a hard or soft shell and is typically topped with raw veggies. That said, there's no hard rules when it comes to building your own dish. Feel free to add these fajita vegetables to your tacos, too!
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Chipotle Fajita Veggies Recipe
- Cutting Board
- Measuring Spoons
- Rubber Spatula
- Cast iron skillet
- 1 large green bell pepper
- 1 medium red onion
- 2 tbsp olive oil, or other neutral oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp dried oregano
- Start by preparing the vegetables. Cut off the top and bottom of the red onion and peel off the exterior skin. Slice the onion in half and then in equal vertical cuts.
- Slice the green bell pepper into thin slices. The easiest way to do this is to cut the pepper from the bottom (upside down); the seeds will stay mostly within the stem.
- Heat a large skillet (cast-iron works great if you have one) to medium heat. Add the oil and allow it to come to a sizzle. Add the sliced green peppers and onion. Sprinkle the seasonings on the vegetables.
- Sauté for 8-10 minutes, or until the vegetables have softened and caramelized.
- Add more salt and pepper to taste if desired. Serve and enjoy!
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