This copycat Chipotle fajita veggie recipe is made with colorful vegetables. A simple recipe, with a secret ingredient that will add extra flavor. These tender-crisp veggies can be made in less than 15 minutes.
Our family can’t seem to get enough of Chipotle Mexican Grill and if you’ve ever visited you probably know how tasty their fajita veggies are when added to their meals.
The veggies are actually super easy to make at home. They go great in a burrito, on a burrito bowl or as a side dish served alongside refried beans or black beans.
What you will learn:
- How to make your own homemade fajita veggies in minutes.
- Chipotle’s secret ingredient.
- Ideas for different quick cooking vegetables to try.
Ingredients needed for recipe
Bell Pepper – You can use green bell peppers, red, yellow, or orange.
Onion – Large red onion. Can be substituted with a white or yellow onion.
Oregano – This is the “secret” ingredient that Chipotle uses to season their veggies. Chipotle uses dried oregano but you can also use fresh.
Salt and pepper – Season to taste.
Olive oil – Olive oil is used to help cook the vegetables. Chipotle uses sunflower oil and you can also substitute with another neutral oil.
How to make copycat Chipotle fajita veggies
Step one: Prepare the vegetables. Slice the peppers and onion into thin strips.
Step two: Heat a large skillet or griddle to medium-high heat. Add oil and let it heat. Add the sliced bell pepper and onion, oregano, salt, and pepper. Give the vegetables a stir to distribute the seasonings.
Step three: Sauté the vegetables for about 8 minutes or until they are tender-crisp. Serve the sautéed peppers and onions warm.
How to serve
Fajita veggies are versatile and a great addition to many dishes. Here are a few ways to use them:
- Fajitas – Grab a tortilla and your favorite protein. Top with fajita vegetables, sour cream, and some guacamole.
- Burrito Bowl – Build your own burrito bowls at home. Use a big pile of these vegetables for a vegetarian friendly bowl or add your other favorite toppings.
- Quesadilla – These are great stuffed in a cheesy quesadilla or even to pile on top.
Recipe tips variations
- Try using a cast iron pan or flat top griddle for the ultimate “charred” taste. They can also be made in a regular skillet.
- Want to add a little heat, add in a few jalapeno peppers to the mix.
- To add a hint of freshness, add in a teaspoon of fresh lime juice after they have finished cooking.
- Want to “beef” up your vegetable mix? Try adding in sliced mushrooms, zucchini, or squash.
How to store leftovers
Store: This recipe is easy to double if you are cooking for a crowd. If you happen to have leftovers, let them cool and then store in an airtight container. Keep them in the refrigerator for up to 3 days.
Reheat: Reheat the vegetables in a skillet for 3-4 minutes or until heated through. They can also be reheated in the microwave for about 1 minute.
Other vegetable recipes you will love
- Air fryer vegetables
- Microwave carrots
- Roasting frozen vegetables
- Spinach casserole
- Recipes with roasted vegetables
Fajita Veggies Chipotle Copycat
Ingredients
- 2 tablespoons olive oil
- 2 bell peppers, sliced green, red, yellow, or orange
- 1 red onion, sliced
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Slice peppers and onion into strips.
- Heat a skillet over medium-high heat. Add oil to the skillet.
- Add sliced peppers and onions to the skillet. Stir in oregano, salt, and pepper.
- Cook for about 8 minutes or until crisp-tender. Remove skillet from heat and serve warm.
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