Fajita Veggies (Chipotle Copycat)

Meggan Hill

4.98 from 115 votes

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I’ve personally cracked the code on all the Chipotle Copycat Recipes, and this easy Fajita Veggies recipe is no exception. I paired tried-and-true culinary techniques with Chipotle’s exact ingredient list, and I’m passing along the recipe to you.

A skillet full of sliced green bell peppers and red onions for fajitas.


 

With over 100 5-star ratings on the recipe, cooks everywhere are determined to replicate their favorite Chipotle restaurant flavors at home, and now you can too. Put these simple, delicious veggies to work in burrito bowls, tacos, quesadillas, salads, and more.

Table of Contents

  1. Fajita Veggies Recipe Ingredients
  2. How to Make Fajita Veggies
  3. Recipe tips and variations
  4. Storing Fajita Veggies
  5. Recipe FAQs
  6. Fajita Veggies (Chipotle Copycat) Recipe

Fajita Veggies Recipe Ingredients

Labeled ingredients for fajita veggies.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

  • Sunflower oil: Substitute olive oil or avocado oil if you prefer.
  • Bell peppers: You can use any color, but I’ve noticed that Chipotle most often uses green peppers or a mix of green and red.
  • Onions: Chipotle uses red onions, but you can use white or yellow if that’s what you have.
  • Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
  • Salt

How to Make Fajita Veggies

  1. In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like ½ teaspoon).
A skillet full of sliced green bell peppers and red onions for fajitas.
  1. Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
A bowl full of sliced green bell peppers and red onions for fajitas.

Make ahead

The peppers and onions can be sliced up to 3 days in advance. Store separately in airtight containers in the refrigerator.

Recipe tips and variations

A bowl full of sliced green bell peppers and red onions for fajitas.

Storing Fajita Veggies

Store leftovers covered in the refrigerator for up to 4 days.

Recipe FAQs

What is in Fajita seasoning?

Fajita seasoning is not part of the recipe for Fajita veggies, but in case you’re looking for a Fajita Seasoning blend, it’s a mix of chili powder, cumin, paprika, salt, sugar, garlic powder, onion powder, and cayenne pepper.

How do you cut bell peppers?

There are many ways to cut bell peppers, but this is my process: Slice off the top and bottom. Cut the pepper in half. Remove the seeds. Cut it into neat little strips.

More Chipotle Copycat recipes

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Fajita veggies cooking in a silver skillet with a wooden utensil.

Fajita Veggies (Chipotle Copycat)

By Meggan Hill
An easy recipe for grilled Fajita Veggies, just like they make at the Chipotle restaurant. Colorful, tender-crisp, and healthy, these grilled veggies are ready in minutes. And you can add in your other favorite vegetables, too!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings (½ cup each)
Course Side Dish
Cuisine Mexican
Calories 74
4.98 from 115 votes
ReviewPrint

Ingredients 

  • 1/4 cup sunflower oil (see note 1)
  • 2 large green peppers stemmed, cored, and sliced (see note 2)
  • 1 large red onion thinly sliced (see note 3)
  • 1/2 teaspoon dried oregano (see note 4)
  • Salt

Instructions 

  • In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like ½ teaspoon).
  • Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.

Recipe Video

Notes

  1. Sunflower oil: Substitute olive oil or avocado oil if you prefer.
  2. Bell peppers: You can use any color, but I’ve noticed that Chipotle most often uses green peppers or a mix of green and red.
  3. Onions: Chipotle uses red onions, but you can use white or yellow if that’s what you have.
  4. Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
  5. Yield: The exact yield depends on the size of your peppers and onion, but it should be about 2 c. of Fajita Veggies, enough for 4 servings, ½ c. each.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Make ahead: The peppers and onions can be sliced up to 3 days in advance. Store separately in airtight containers in the refrigerator.

Nutrition

Serving: 0.5cupCalories: 74kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 2mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 34mgCalcium: 12mgIron: 1mg
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4.98 from 115 votes (98 ratings without comment)

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Comments

  2. Terrific review, I have been literally captivated, thank you so much for details! Thanks for sharing, again great job!5 stars

    Reply

    1. Hi Ayesha, I’m so sorry the nutrition label wasn’t showing! I added it back. I need to make this again and measure the total yield so I can confirm the serving size. Off the top of my head, I don’t know (really embarrassing). Give me a day or two and I’ll reply with the right info! Thanks for the question. -Meggan

  4. I’m about to give this a recipe a try today for our BBQ. Super excited! Question… I have some white onions and a red, and a yellow pepper left, can those be used in addition to? Thanks!5 stars

    Reply

    1. Hi Amy! Yes! You can actually add whatever you want. It’s totally up to you! Sounds delicious, what time should I be over for lunch? LOL Thanks and have a great day. 🙂

  5. This was absolutely amazing, the only barbacoa I will make going forward. I made this exactly as written, no substitutions or changes, it was perfect. Thank you for this wonderful recipe 🙂5 stars

    Reply

    1. Whoops! That was intended for the barbacoa recipe I made tonight, buuut I did make these peppers and onions and they were also amazing 🙂 sorry for the confusing first post!

    1. That’s true, Julie. These are the Chipotle Restaurant copycat vegetables, not grilled vegetables with chipotles in them. So sorry about the confusion! This is the way Chipotle makes their veggies.

    1. YES!!!!! I love getting insider tips. Thank you so much for this, Leah. 😀 I’ll update my recipe ASAP!

    1. You’re hilarious! It’s happening in Milwaukee TODAY or in Minneapolis July 1st – 3rd. JUST KIDDING!!! LOLZ

  10. Mmm I always get these on my burrito bowls – so yummy!! Must try making them myself for my next Mexican food night.5 stars

    Reply

    1. I hope you enjoy them, Rachel! They are definitely the easiest thing in the world to make. Almost like, no recipe necessary! Thank you so much for stopping by. 🙂