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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!
Life Pro Tip: You can add the grilled fajita veggies to your order at Chipotle any time for no extra charge.
But even better, you can whip up your own giant batch in 15 minutes or less. You can add other quick-cooking vegetables like zucchini, mushrooms, or tomatoes, too.
The standard version is only 5 ingredients (including olive oil and salt) and so good, you really don’t need anything else.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- Fajita Veggies (Chipotle Copycat) Recipe
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.
Ingredient 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).
Step-by-step 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 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.
- 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.
- 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
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
Chipotle Copycat Recipes
Chipotle Chicken (Copycat)
Chipotle Copycat Recipes
Chipotle Cilantro Lime Rice (Copycat)
Chipotle Copycat Recipes
Chipotle Guacamole (Copycat)
Chipotle Copycat Recipes
Chipotle Corn Salsa (Copycat)
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 mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
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
- 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 cups of Fajita Veggies, enough for 4 servings, ½ cup 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.
Nutrition
Serving: 0.5cupCalories: 74kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 2mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 34mgCalcium: 12mgIron: 1mg
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Meggan Hill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
