This Copycat Chipotle Fajita Veggies recipe comes together with green bell peppers and red onion for a delicious Mexican side dish or topping for your tacos, burritos, and more.
These delicious sautéed peppers taste just like the ones at Chipotle Mexican Grill. They're lightly seasoned and crunchy yet tender. Serve these fajita veggies in a variety of dishes like homemade barbacoa tacos or a fully loaded burrito bowl. Want more Chipotle copycat recipes? Try my Chipotle corn salsa next!
Why you'll love this recipe
- Simple ingredients
- Ready in 15 minutes
- Fresh and flavorful
Ingredient notes
- Oil: Chipotle has stated that they use sunflower oil for its delicate flavor. I used olive oil because it's what I most often have on hand. Feel free to use either, or even avocado oil.
- Bell peppers: Green peppers are what you'll find at Chipotle, but feel free to use a combo of red or yellow bell peppers.
- Red onion: I suggest using red onion to keep it authentic but white onion or yellow onion could be used in a pinch.
- Dried oregano: Chipotle uses dried Mexican oregano. If you can't find it at your local grocery store, go ahead and use the widely available Mediterranean oregano as a substitute.
- Salt: Just a pinch enhances the flavors and brings everything together!
How to make Chipotle fajita veggies
The full instructions for Chipotle's fajita veggies are found down below in the recipe card.
Step 1: Slice the veggies
To slice peppers for fajitas, cut off the tops and bottoms of each pepper. Slice in half, remove the seeds, then slice into strips. I prefer thick strips but thin strips work just as good.
Step 2: Cook the veggies
Heat the oil in a large nonstick pan or cast iron skillet over medium-high heat. Add the sliced peppers and onions and sauté for 8-10 minutes. Fajita veggies are cooked when they have softened and start to caramelize.
Step 3: Serve and enjoy
When veggies are almost done, add the oregano and salt. Stir and let cook for about another minute or so. Remove from heat and serve immediately. Store any leftovers in an airtight container in the fridge for up to 5 days.
Variations
- Add more spices: Season fajita veggies with a mix of chili powder, cumin, paprika, garlic powder, and onion powder.
- Add some heat: Chipotle fajita vegetables are not spicy but you can give them a little kick by adding jalapeño or poblano peppers to the mix.
- Add acidity: Finish the veggies off with a squeeze of fresh lime juice to balance out all the flavors and add some brightness.
Related recipes
- Soft shell tacos come together with ground beef, homemade seasoning, and toppings of your choice.
- Baked chimichangas come together with juicy meat and creamy refried beans. They're quick and easy to make, flavorful, and freezer friendly!
- Air fryer flautas cook in 10 minutes, for the ultimate taco night dinner, party food, or game day appetizer.
- Avocado lime crema is a delicious sauce that's great drizzled on tacos or served as a creamy dip with tortilla chips.
- Tomatillo salsa is bright, fresh, zesty, and a little spicy!
I hope you enjoy these Chipotle copycat fajita veggies as much as we do. Let me know what you think by leaving a rating and review.
Chipotle Fajita Veggies
Ingredients
- 2 tablespoon olive oil
- 2 green bell peppers large
- 1 red onion medium
- 1 teaspoon dried oregano
- ½ teaspoon salt
Instructions
- To slice peppers, cut off the tops and bottoms of each pepper. Slice in half, remove the seeds, and slice into strips. Set aside and slice the red onion.
- Heat the oil in a large nonstick pan or cast iron skillet over medium-high heat. Add the sliced peppers and onions and sauté for 8-10 minutes. Fajita veggies are cooked when they have softened and start to caramelize.
- When veggies are almost done, add the oregano and salt. Stir and let cook for about another minute. Remove from heat and serve immediately. A serving size is about ½ cup.
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