This copycat Chipotle fajita veggies recipe is the perfect Mexican side dish. A simple recipe that comes together in 10 to 15 minutes.
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I originally made this recipe to be a pairing with my pollo asado recipe but I paired leftovers with my spiced flank steak to make steak fajitas.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.
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. I like big flavor, not big price tags. This recipe only requires a large red onion and sliced bell pepper.
🧾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.
💭 Variations
For a spicier homemade fajita seasoning, try adding a sprinkle of our Cajun spiced blackening seasoning.
Our roasted portobello 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 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.
- You can use a cast-iron skillet or a large skillet with high sides for this recipe.
- 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.
- 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.
- If you want to make a double recipe, cook in batched. Too many veggies in your pan will cause them to steam.
🥗How to Use Fajita Veggies
All the Chipotle favorites apply from tacos to rice bowls. I have been digging this chimichurri rice for extra flavor but spanish rice and my slow cooker black beans are classic choices.
You can 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 my easy citrus shredded beef recipe to make taco salads. Or chop them to top sweet potato nachos and add a drizzle of avocado crema.
💬 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.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Fajita Veggies (Better than Chipotle)
Ingredients
- 1 red onion
- 2 green bell peppers
- 2 Tablespoons vegetable oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
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
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. Reheat in a skillet with chicken broth for the best texture.
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