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    Home » Recipes » Gluten-Free Side Dishes

    Published: Feb 14, 2023 by Jen Wooster

    Fajita Veggies (Better than Chipotle)

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    Jump to Recipe
    Chipotle style bowl with rice, chicken and fajita peppers.
    Green peppers and onions with rice.
    Green peppers and onions with rice and limes.
    Green peppers and onions with rice and lime wedges.

    This copycat Chipotle fajita veggies recipe is the perfect Mexican side dish. A simple recipe that comes together in 10 to 15 minutes.

    Green peppers and onions with rice, limes, and cilantro.

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    I originally made this recipe to be a pairing with my pollo asado recipe but I paired leftovers with my spiced flank steak to make steak fajitas. And it was amazing.

    Jump to:
    • 📖Why This Recipe Works
    • 🧾Ingredient Notes
    • 💭 Variations
    • ⏲️How to Make Fajita Veggies
    • 👩🏻‍🍳 Expert Tip
    • 🌡️Storage
    • More Easy Mexican Recipes
    • 💬Frequently Asked Questions
    • 📖 Recipe

    📖Why This Recipe Works

    Homemade fajita veggies are not only delicious but also healthy because they use less oil.

    And while I love Chipotle for a consistent meal, when you realize how easy most of their recipes are it is hard to justify spending money eating out. This recipe only requires a large red onion and sliced bell pepper.

    This recipe is allergy-friendly and gluten-free.

    🧾Ingredient Notes

    Bell Peppers- Typically just green peppers are included in the original recipe. You can add any color of bell pepper you like!

    Onions- Chipotle uses red onions. I prefer the extra color they ad but you can substitute white onions or yellow onions.

    Cooking Oil- Chipotle uses sunflower oil but I prefer to use vegetable oil, canola oil or avocado oil. What ever you use choose a neutral oil with a high smoke point, i.e. not olive oil.

    Seasonings- Most people are surprised to learn that this recipe only contains oregano and salt. You can substitute epazote for the oregano. Optional seasonings include a ½ teaspoon of garlic powder and 1 teaspoon of chili powder.

    See the recipe card for exact quantities.

    Recipe ingredients on a counter.

    💭 Variations

    For a spicier homemade fajita seasoning, try adding a sprinkle of our Cajun spiced blackening seasoning.

    Our roasted portabella mushrooms make a nice addition to the sauteed peppers and onions. Just add them in at the end. This is a great way to make vegetarian fajitas.

    ⏲️How to Make Fajita Veggies

    This cooking process is hot and fast. I like to get all my ingredients ready and by the stove before starting.

    You can use a cast-iron skillet or a large skillet with high sides for this recipe.

    STEP 1- Cut the Veggies

    You can make rings with the bell pepper or julienne, meaning thin strips.

    Check out my tutorial on how to slice bell peppers if you need more information.

    For the onions, you can do full rounds but I prefer half moons because it is easier to cut the onion thin when the flat side is down.

    STEP 2- Heat the Oil

    You want to heat your pan and oil BEFORE adding your vegetables. Use medium high heat. The oil is hot when it has a slight shimmer to it.

    Uncooked fajita vegetables in a pan.

    STEP 3- Cook the Veggies

    Add your veggie but resist the urge to immediately start stirring. Letting them sit will brown and caramelize their edges. After 2 to 3 minutes stir. Cook until just soft and the purple of the onions begins to fade.

    Sauteed pepper and onions in a pan.

    🥗How to Serve Fajita Veggies

    All the Chipotle favorites apply from tacos to rice bowls. And while black beans and cilantro lime rice is lovely, I have been digging this chimichurri rice for extra flavor.

    This recipe is incredibly versatile. One of my favorite ways to enjoy this Chipotle copycat recipe is to smear my homemade tostada shells with refried beans, top with the peppers and onions, a little cheese, sour cream, and my blender salsa for a quick work-from-home lunch.

    You can combine them with ground beef or our citrus shredded beef to make taco salads. Or add them to a veggie sandwich along with roasted tomatoes and a drizzle of avocado crema.

    Chipotle style bowl with rice, chicken and fajita peppers.

    👩🏻‍🍳 Expert Tip

    If you want to make a double recipe, cook in batched. Too many veggies in your pan will cause them to steam.

    🌡️Storage

    Leftovers should be stored in an airtight container for 4 to 5 days, in the fridge of course.

    Reheating fajita veggies in the microwave may make them soggy. To prevent this, you can reheat them in a skillet over medium heat with a little bit of chicken broth until they're heated through. This will help maintain their texture.

    More Easy Mexican Recipes

    • Beef nachos on a sheet pan.
      Beef Nachos Supreme
    • chamoy sauce being spooned into small bowl.
      Chamoy Sauce
    • mangonada popsicles stacked on top of each other.
      Mangonada Popsicles
    • mango salsa in a white bowl.
      Mango Habanero Salsa

    💬Frequently Asked Questions

    Can you use frozen peppers to make fajita veggies?

    I recommend using fresh vegetables, not frozen to ensure your copycat fajita veggies turn out just right.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    Green peppers and onions with rice, limes, and cilantro.

    Fajita Veggies (Better than Chipotle)

    This copycat Chipotle recipe for fajita vegetables is a staple side dish that is quick to make with simple ingredients. Perfect for rice bowls, fajitas, and burritos. This recipe is gluten-free, dairy-free, and vegan!
    Servings: 5
    Prep: 5 mins
    Cook: 8 mins
    Total: 13 mins
    5 from 2 votes
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    Equipment

    • Large saute pan
    • Cutting board
    • Large Knife

    Ingredients
      

    • 1 red onion
    • 2 green bell peppers
    • 2 Tablespoons vegetable oil
    • 1 teaspoon dried oregano
    • ½ teaspoon kosher salt
    Prevent your screen from going dark

    Instructions
     

    • Wash and dry the green peppers and cut into thin strips. Peel the outer skins from the red onion and cut in half. Cut the onion into thin half moon slices.
      1 red onion, 2 green bell peppers
    • Heat the oil in a large saute pan over medium-high heat. Add the sliced vegetables. Cook for 8 minutes until they begin to caramelize. Stir occasionally.
      2 Tablespoons vegetable oil
    • Add the dried oregano and salt. Season with additional salt and pepper to taste.
      1 teaspoon dried oregano, ½ teaspoon kosher salt
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    Notes

    • You can use any color of bell pepper you like.
    • Leftover pepper and onions should be kept in an airtight container and stored in the fridge. Leftovers will keep for 3 to 5 days. 

    Nutrition

    Calories: 67kcal | Carbs: 5g | Protein: 1g | Fat: 6g | Fiber: 1g | Sugar: 2g
    Author: Jen Wooster
    Course:: Side Dish
    Cuisine: Mexican
    Keyword fajita vegetables chipotle, fajita veggies (chipotle)
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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