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Craving Chipotle tonight, but the closest Mexican Grill is over an hour away? Just stay in and make your own! These copycat Chipotle fajita veggies are quick, healthy, and delicious.
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What are fajita veggies at Chipotle?
This popular side order consists of green bell peppers, onions, salt, and oregano all mixed with rice bran oil, but we used classic olive oil for our recipe. Chipotle uses a 3:2 ratio of bell peppers to onions.
Do fajita veggies cost extra at Chipotle?
No, they’re included as an option for extra fillings on your burrito bowl, burrito, taco, salad, etc.
What kind of peppers does Chipotle use?
The popular fresh fast food restaurant uses green bell peppers to make their fajita veggies.
Are Chipotle fajita veggies spicy?
With only kosher salt and Mexican oregano has spices, this veggie side is very mild.
What other vegetables can I use for fajitas?
Chipotle only uses bell pepper and onion, but feel free to add others to this ingredient list. Pick other quick-cooking vegetables, like zucchini and mushrooms.
How do you cut veggies for fajitas?
- Bell pepper: Slice off the top and bottom, cut the pepper in half, remove seeds and membranes, and cut into 1/4 inch strips.
- Red onion: Cut off the stem end, but keep the root end on. Peel off the skin, then place the stem end down and split in half. Place the onion cut side down, then cut angled slices along it, reaching almost to the root. When done, cut a V shape in the root end and break the onion apart into slices.
How do you saute veggies for fajitas?
- Start by using a cast iron or stainless steel 10 inch skillet.
- Turn the heat to medium high and add a high smoke point oil to the pan (Chipotle uses rice bran oil). Wait until the oil is shimmering and almost smoking before adding the vegetables and kosher salt.
- Toss the veggies occasionally to get a charred look.
- During the last 2 minutes, add more spices. For this recipe, you’ll add the Mexican oregano. You’ll want the green pepper and the red onion to still have some bright color and be crisp tender, so be careful not to overcook.
- Serve while still hot.
Are fajita veggies healthy?
Since this recipe is consists of mostly green bell peppers and red onions, one serving size of 1/2 cup has 120 calories, 7.1 grams of fat and is also high in fiber and vitamin C. For more nutritional information, scroll to the end of the recipe card.
Can I make this recipe ahead of time?
It is best to saute the veggies just before you want to serve them, but you can have the green bell peppers and the red onions sliced ahead of time.
How can I store this recipe?
If you happen to have any leftovers, you can place them in an airtight container in the fridge for up to 3 days. You can also freeze these vegetables in a freezer zip-top bag for up to one month.
What do you serve this recipe with?
- Meat: grilled chicken, pork carnitas, steak, or sofritas
- Rice: white or brown cilantro lime rice or cauliflower rice
- Salsa: pico de gallo, corn salsa
- Guacamole: mild, spicy, or your own creative spin
How to Make
Gather the ingredients: kosher salt, Mexican oregano, olive oil, green bell pepper, and red onion.
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.
For ease of cutting, cut the two large pieces into four smaller pieces, then slice.
In a 10 inch skillet over medium high heat, heat up the olive oil or rice bran oil until it’s close to smoking.
Add the sliced bell pepper.
Next, add the sliced red onion.
Add enough kosher salt for taste. Saute for 5 minutes, tossing it around.
During the last 2 minutes of cooking, add the Mexican oregano.
Cook until the veggies are a crisp tender and a bit charred.
Serve while still hot.
- 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 rice bran oil.
- Can’t find Mexican oregano? Try Italian dried oregano or fresh oregano.
- All out of kosher salt? Substitute with table salt.
- Use a 10 inch cast iron or stainless steel skillet.
- Use an oil with a high smoke point.
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Learn how to make copycat Chipotle fajita veggies with our easy recipe. Sauteed peppers and onions sizzle on the stove to make an easy vegan side dish that is perfect for fajitas, burrito bowls, and tacos. It’s healthy, quick, and so simple to make.
- 3 tablespoons olive oil (45 ml)
- 3 cups green bell peppers, sliced (231g)
- 2 cups red onion, sliced (180g)
- 1/2 teaspoon kosher salt
- 1 teaspoon dried Mexican oregano
- 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 as it cooks for 5 minutes.
- Sprinkle on the Mexican oregano, stir it around and saute for 1 or 2 more minutes. You’ll want the veggies to look bright and tender crisp.
- Serve hot.
- Substitute yellow, red, or orange bell peppers for extra color.
- Swap out the red onion for white or yellow for a different look.
- Use rice bran oil (that’s what Chipotle uses) instead of classic olive oil. It has a high smoke point.
- Use Italian dried oregano or fresh oregano, if you can’t find Mexican oregano.
- Use table salt if you’re out of kosher salt.
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: chipotle fajita veggies nutrition, onions and peppers for fajitas