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    Home » Recipes » 30 Minutes or Less

    Fajita Veggies (Chipotle Inspired)

    Published: Jul 29, 2020 / Modified: Jul 30, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 9 Comments

    1928 shares
    Jump to Recipe Print
    images of fajita veggies in a skillet separated by a green text box with recipe name
    images of fajita veggies separated by an orange text box
    cooked fajita veggies in a cast iron skillet next to a spoon and napkin
    image of fajita veggies in a skillet with an orange text box on top

    Learn how to make delicious homemade fajita veggies, inspired by the sautéed peppers and onions at Chipotle restaurant. These colorful vegetables are a key ingredient in fajitas but can be used in a variety of other ways!

    cooked fajita veggies in a cast iron skillet next to a spoon and napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    In my college years, I absolutely LOVED Chipotle. When a new one popped up a mile down the road from my childhood house, my younger brother and I were frequent visitors when we were home for the summer. We sometimes went twice a week!

    I usually ordered a burrito bowl or tacos, but regardless of my order, I always made sure it had fajita veggies! If you’re not familiar with these veggies, they’re perfectly tender, slightly charred, and have the best Mexican seasoning.

    Seeing how much I love Chipotle’s vegetables, it’s only right that I devote a post to homemade fajita veggies. They’re very fitting for the Veg World, after all. Plus, since I no longer live close to a Chipotle, I need to get my fix somehow!

    In this recipe, I use red, orange, and green bell peppers, red onion, and a simple fajita seasoning made from oregano, salt, and cumin. Then I cook the veggies in a cast iron skillet to get the same texture and charring that you see at Chipotle and other Mexican restaurants. They turned out great IMO!

    three bell peppers, a red onion, and a dish with seasonings on a counter

    How to Make Fajita Veggies

    • How to cut bell peppers and onions for fajitas. First, remove the stems and seeds from the peppers. Slice them in half, then cut them into thin strips. For the onion, remove the skin and ends. Slice it in half, then cut the halves into thin, half-moon pieces.
    • Cook the fajita veggies in hot oil in a cast iron skillet over medium-high heat. For firmer veggies, cook for about 5 to 7 minutes. I prefer to cook the veggies for 10 to 15 minutes so that they’re softer and more charred. Add the seasonings in the beginning and sprinkle with salt throughout the cooking process.

    Once the veggies are cooked to your liking, serve them with tortillas, other fajita fillings (like chicken, beef, or beans), and an assortment of your favorite toppings (like sour cream, guac, or cheese).

    • thinly sliced red and orange bell peppers on a cutting board with a chef's knife
    • sliced peppers and onions dusted with seasonings in a large cast iron skillet

    Expert Tips

    • Any kind of bell peppers will work for this recipe, but I prefer to use a variety of colors! For an extra kick, consider adding some sliced jalapenos.
    • For best results, use a large cast iron skillet. The skillet will be exceptionally full when you add the veggies, but they will cook down. Stir the veggies occasionally with a wooden spoon, and scrape up any charred bits that stick to the pan.
    • What to do with leftover fajita veggies. Add them to salads, eggs, and bowls (like my Healthy Chicken Fajita Bowl!!!). They will last for 3 to 5 days in an airtight container in the fridge.
    close shot of fajita peppers and onions in a cast iron skillet

    More Mexican-Inspired Vegetable Dishes

    • Spinach Basil Pesto Quesadillas
    • Veggie-Loaded Slow Cooker Mexican Shredded Chicken
    • Ancho Chile Sweet Potato Black Bean Tacos
    • Double Pepper Mango Salsa
    • Loaded Radish Chip Nachos
    • Spaghetti Squash Burrito Bowls
    • Radish and Black Bean Tacos with Avocado Crema
    • Healthy Creamy Jalapeno Sauce

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

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    cooked fajita veggies in a cast iron skillet next to a spoon and napkin

    Fajita Veggies

    These delicious sautéed peppers and onions are the best vegetables to put in fajitas. They're inspired by Chipotle and tossed in a homemade fajita seasoning.
    5 from 9 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Total Time: 25 minutes mins
    Servings: 6
    Calories: 89kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Cast iron skillet

    Ingredients 

    • 3 tablespoon olive oil
    • 3 bell peppers - seeds and stems removed, sliced into thin strips
    • 1 red onion - skin and ends removed, sliced into half-moons
    • ½ teaspoon dried oregano
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt - more to taste

    Instructions

    • Heat the olive oil in the skillet over medium-high heat until hot and fragrant. Add the peppers and onions, sprinkle with the oregano, cumin, and salt, and stir. The skillet will be very full at first, but the veggies will cook down over time.
    • Cook until the veggies are tender and slightly charred, stirring occasionally with a wooden spoon and scraping up any brown bits on the bottom of the skillet. For firmer veggies, cook for ~7 minutes. For softer and more charred veggies, cook for 10 to 15 minutes (or longer). Season with more salt as desired.
    • Remove from heat and serve in fajitas, tacos, or burritos.

    Notes

    • To make this recipe spicier, add sliced jalapenos.
    • Store leftovers in an airtight container in the fridge for 3 to 5 days. You can eat them cold, or you can reheat them in the microwave on high for 1 to 2 minutes.

    Nutrition

    Serving: 1serving | Calories: 89kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Potassium: 152mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 77mg | Calcium: 8mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Enjoy! – Lizzie

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    1928 shares

    Reader Interactions

    Comments

      5 from 9 votes (5 ratings without comment)

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    1. ANN DAVIS

      May 05, 2025 at 9:21 pm

      5 stars
      Using the cast iron skillet makes all the difference! Delicious

      Reply
    2. ANN DAVIS

      May 05, 2025 at 9:19 pm

      5 stars
      Great instructions and it was delicious!

      Reply
      • Lizzie Streit, MS, RDN

        May 06, 2025 at 11:36 am

        So glad to hear you enjoyed these veggies, Ann!

        Reply
    3. Terry

      May 07, 2024 at 12:21 pm

      5 stars
      Absolutely perfect! Your recipe made it look like I can actually cook something that tastes good! There were NO leftovers and were enjoyed by all.

      Thank you!

      Reply
      • Lizzie Streit, MS, RDN

        May 09, 2024 at 1:36 pm

        Hi Terry, that’s great to hear! I’m so glad these were a hit for you.

        Reply
        • Meghan

          March 09, 2025 at 8:06 pm

          The nutrition information doesn’t seem correct here.

        • Lizzie Streit, MS, RDN

          March 10, 2025 at 1:45 pm

          Seems correct to me! It is calculated automatically via the application I use for my recipe cards. What seems off to you?

    4. Veronica Miller

      February 26, 2021 at 6:09 pm

      5 stars
      Absolutely perfect, spot on copy cat! Our whole house smells like Chipotle now, LOL! They are so yummy, I was eating them as they cooked. Superb. Thank you!

      Reply
      • Lizzie Streit, MS, RDN

        February 26, 2021 at 6:18 pm

        Aw yay!! I’m so glad to hear that this recipe worked well for you! Thanks for rating the recipe and letting me know :).

        Reply

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