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!
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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!
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).
- 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.
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
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- Cast iron skillet
- 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.
- 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.
Enjoy! – Lizzie