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!
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.
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.
Add the dried oregano and salt. Season with additional salt and pepper to taste.
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.