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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.
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
Fajita Veggies Recipe Ingredients
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
- 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.
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
- Yield: The exact yield depends on the size of your peppers and onion, but it should be about 2 cups of Fajita Veggies, enough for 4 servings, ½ cup each.
- Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
- Proteins: Chipotle Chicken, Chipotle Steak, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
- Sides: Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans
- Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette
Storing Fajita Veggies
Store leftovers covered in the refrigerator for up to 4 days.
Recipe FAQs
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.
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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Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
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Fajita Veggies (Chipotle Copycat)
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
- 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).
- 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.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The peppers and onions can be sliced up to 3 days in advance. Store separately in airtight containers in the refrigerator.
As someone who was a general manager for Chipotle for 4 years, I’ll say you are close, but need to change technique.
High heat. Not medium-high. You want it rip roaring hot to generate char. You should see a small bit of smoke from your oil.
Cook time is about 90 seconds, not 7 minutes. You are essentially making sautéed peppers and onions, but what you want to be making are charred peppers and onions. That is what gives fajita veggies their distinct flavor; high heat and short cooking time.
These were solid, thanks for the recipe!
Thanks Jasmine! – Meggan
Wow this is really too good about the chipotle grilled peppers and onions thanks sharing this
Chipotle actual uses Sunflower seed oil, the taste is better than olive oil in my opinion
Hi Life, You are right! They use sunflower oil now. They used to use rice bran oil exclusively and I don’t know when they made the change. Good catch and we will update all of our recipes. Thank you so much!!! – Meggan
I’ll be making this soon 😊 Just wanted to check, it talks about how you make your own fajita seasoning .. do you add any of this to this recipe?
Hi there Nimah, there’s none of my homemade fajita seasoning in this recipe as it’s the Chipotle copycat. But if you decide you want more flavor, I would definitely recommend adding it! – Meggan
Ah, wonderful instructions. DELICIOUS with the oregano! Just widened my cooking vocabulary. THANK YOU for taking the time.
This is so yummy recipe.. I really like this recipe and it looks very tasty and i will surely try it.. Thanks for sharing this
This recipe is so easy! It doesn’t take much to jazz up peppers and onions, this was exactly what I was looking for.
Thank you so much for sharing this! It was perfect!
AMAZING!!! Tastes just like Chipotle!!! I doubled the recipe for the week and used a variety of colors for the bell peppers 🙂