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Fajita Veggies Recipe (Chipotle Copycat)

This quick and easy recipe tastes just like Chipotle Fajita Veggies—maybe even better?! The trick is to use a cast-iron for the perfect texture, season with a simple fajita seasoning mix (it's not just for meat!), and cut the strips into the correct shape so everything cooks up evenly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Calories: 73 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 3 bell peppers red, yellow, and green
  • 1 red onion white or sweet
  • 2 Tbsp. oil avocado or olive
  • 2 cloves garlic finely minced
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • ½ tsp. cumin
  • ¼ tsp. oregano
  • 1 tsp. salt to taste
  • ¼ tsp. pepper to taste

Instructions

    Cup of Yum
  1. Cut the Veggies: Thinly slice the bell pepper and cut the onion into thin slices.*
  2. Heat the Garlic: Add the oil to a cast iron skillet over medium-high heat along with the garlic. Sauté for 30-60 seconds, or until the garlic becomes fragrant and begins to brown.
  3. Sauté the Veggies: Add sliced peppers, onions, and seasonings. Cook over medium-high heat for 7-8 minutes, stirring occasionally. For more of a char, let the veggies sit for a minute or two before stirring. Pay close attention, however, because they can burn quickly!
  4. Serve the fajita veggies immediately on tacos, in a burrito bowl, or on their own and enjoy!

Notes

  • Find a bulbous part of the bell pepper and cut this off. Locate the white membrane and continue cutting off the bell pepper flesh while keeping the white part attached to the seeds. You should end up with 4-5 pieces of bell pepper and the core with the seeds and membranes still attached. Repeat this with the remaining peppers. Trim and remove any white membranes, or pith, from the bell pepper flesh. Thinly slice into ¼-inch thick pieces.
  • Cut and remove ½-1 inch from both ends of the onion. Make a shallow incision into the outer layer and then peel it off. Place the onion flat-side down onto the cutting board and slice it in half. Put the onion half cut-side down onto the board and cut it lengthwise into ¼-inch thick slices. Repeat this with the other half of the onion.
  • Prep-Ahead Instructions:
  • The vegetables can be sliced and stored in separate airtight containers in the fridge in advance. The onions may be cut up to 7 days ahead, and the peppers up to 3 days ahead.
  • Storage Directions:
  • Cooked fajita veggies may be stored in an airtight container in the refrigerator for up to 5 days. Leftovers can be frozen in a freezer-safe zip-top bag with all the air removed, to help prevent freezer burn. They can be stored in this manner for up to 3-6 months. Frozen fajita vegetables should be thawed in the fridge overnight, but may also be defrosted in the microwave at 50% power. To warm them, place them back into a large skillet with a tiny bit of water and sauté over medium-high heat for roughly 3 minutes, or until heated through.
  • Recipe Tips:
  • How to Slice Bell Peppers: Find a bulbous part of the bell pepper and cut this off. Locate the white membrane and continue cutting off the bell pepper flesh while keeping the white part attached to the seeds. You should end up with 4-5 pieces of bell pepper and the core with the seeds and membranes still attached. Repeat this with the remaining peppers. Trim and remove any white membranes, or pith, from the bell pepper flesh. Thinly slice into ¼-inch thick pieces.
  • How to Slice Onions: Cut and remove ½-1 inch from both ends of the onion. Make a shallow incision into the outer layer and then peel it off. Place the onion flat-side down onto the cutting board and slice it in half. Put the onion half cut-side down onto the board and cut it lengthwise into ¼-inch thick slices. Repeat this with the other half of the onion.
  • Experiment with ingredients. Trying out different vegetable combinations for your fajita mix is a great way to explore new flavors. Eggplant, mushrooms, squash, and zucchini all make great additions.
  • Go for cast-iron. Using a cast-iron skillet is ideal for this recipe because it can retain the high heat needed for charring. 
  • Get colorful… or not. Using multiple types of bell pepper is a great way to add color contrast to your fajitas, but not necessary.
  • Add a little spice. For an extra kick of heat, try including a hotter variety of peppers such as jalapeños or poblanos.
  • Let them sit. Allowing the fajita vegetables to char a bit in the pan caramelizes the natural sugars in them, enhancing their flavor.

Nutrition Information

Calories 73kcal (4%) Carbohydrates 7g (2%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Trans Fat 1g Sodium 329mg (14%) Potassium 186mg (5%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 2197IU (44%) Vitamin C 78mg (87%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 73

% Daily Value*

Calories 73kcal 4%
Carbohydrates 7g 2%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Sodium 329mg 14%
Potassium 186mg 4%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 2197IU 44%
Vitamin C 78mg 87%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.