Craving Chipotle tonight, but the closest Mexican Grill is over an hour away? Just stay in and make these copycat Chipotle fajita veggies for a side dish that's quick, healthy, and delicious.
Want to add a main course to your meal? You'll love our Chipotle black beans and our Chipotle cauliflower rice copycat recipes.
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Ingredients
Chipotle uses only 5 ingredients for their fajita veggies, which are all pantry staples and easy to find at your local grocery store. The Mexican oregano can be found in the Mexican section.
- Oil: Chipotle uses sunflower oil to make this dish Whole30, but I used olive oil.
- Bell peppers: Chipotle uses mostly green, but occasionally they use red and yellow too.
- Onion: Red onions are used for their color and their mild flavor.
- Spices: Only two spices are needed kosher salt and dried Mexican oregano.
How to Make
- Start by prepping the bell pepper. Rinse with water and dry them off with a towel, then cut off both ends. Next, stand the pepper upright and cut it in half from top to bottom.
- Remove the seeds and membrane, then slice.
3. In a 10 inch skillet over medium-high heat, heat up the olive oil or sunflower oil until it's close to smoking, then add the sliced bell pepper.
4. Next, add the sliced red onion.
5. Add enough kosher salt for taste. Saute the copycat fajita veggies for 5 minutes, tossing it around.
6. During the last 2 minutes of cooking, add the Mexican oregano.
7. Cook until the fajita veggies are a crisp-tender and a bit charred.
8. Serve these copycat Chipotle fajita veggies while still hot. The picture below is made with equal amounts of red, yellow, and green bell peppers.
Recipe FAQs
The popular fresh fast food restaurant uses bell peppers and onions to make their fajita veggies. Sometimes, they use all green peppers or a mixture of red and yellow peppers.
No, they're included as an option for extra fillings on your burrito bowl, burrito, taco, salad, etc.
No, this popular side order made with green bell peppers, onions, salt, and oregano all mixed with sunflower oil, but we used classic olive oil for our copycat recipe. There is nothing added that would make them spicy.
Yes, they're prepared using only fresh vegetables and spices cooked in a plant-based oil making them vegan. Our copycat recipe is cooked similarly and is vegan as well.
Serve
- Meat: grilled chicken, pork carnitas, carne asada, barbacoa, steak, or sofritas
- Rice: white or brown cilantro lime rice or cauliflower rice
- Salsa: pico de gallo, tomatillo-green chili salsa, corn salsa
- Guacamole: mild, spicy, or your own creative spin
Store
You can meal prep the fresh ingredients (bell peppers and red onions) for this copycat fajita veggies recipe up to 4 days before by washing, drying, and slicing them. Just place them in an airtight container and keep them cold in the fridge.
If you happen to have any leftovers of fajita veggies, you can place them in an airtight container in the fridge for 3 to 5 days. You can also freeze these cooked vegetables in a freezer zip-top bag for up to one month.
Variations
- Want more color? Try yellow, red, or orange bell peppers.
- Don't have a red onion? Swap out it out for white or yellow.
- Want to be authentic? Use sunflower oil in this copycat recipe as that's what Chipotle uses.
- Can't find Mexican oregano? Try Italian dried oregano or fresh oregano.
- All out of kosher salt? Substitute with table salt, but add a bit less.
Expert Tips
- Use a very hot 10 inch cast iron or stainless steel skillet to make fajita veggies.
- Use an oil with a high smoke point.
- Don't overcook. You want tender, crispy vegetables.
- Use a ratio of 3 cups bell pepper to 2 cups onion for a more authentic Chipotle copycat.
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Recipe
Fajita Veggies (Chipotle Copycat)
Ingredients
- 3 tablespoons olive oil
- 3 cups green bell peppers, sliced
- 2 cups red onion, sliced
- ½ teaspoon kosher salt
- 1 teaspoon dried Mexican oregano
Equipment
Instructions
- Heat the oil in a 10-inch skillet over medium high heat until it's shimmering and very hot.
- Add the green bell pepper, the red onion, and the kosher salt. Toss it around a bit to mix it up, then stir occasionally with a large wooden spoon as it cooks for 5 minutes.
- Sprinkle on the Mexican oregano, stir it in, and saute for 1-2 more minutes. You'll want the veggies to look bright and tender crisp.
- Serve the fajita veggies hot with other Chipotle mains and sides.
Notes
- Use a very hot 10 inch cast iron or stainless steel skillet.
- Use an oil with a high smoke point.
- Don't overcook. You want tender, crispy vegetables.
- Use a ratio of 3 cups bell pepper to 2 cups onion.
Swavel Renee
Can you make ahead of time? Making for grad party & will use warming plates?
Emma
Yes, I'm sure you could make this in advance. Chipotle makes it in advance and keeps it warm in a basket. Just make sure not to overcook the veggies, or they will get soggy under the heat.
Beth
The onions and peppers are juicy and yummy. The onions have a nice crunch and add some color. The peppers are soft and seasoned perfectly. These veggies taste great in tacos or fajitas.
Emma
These veggies do taste great in tacos and fajitas! I'm glad you enjoyed them, Beth!
Alex
The vegetables are crispy tender, and the onions are flavorful. The oregano adds a nice touch. Overall, these are super good!
Emma
Glad you enjoyed these, Alex!