Fajita Veggies (Chipotle Copycat)
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.
Servings: 2 cups
Calories: 300kcal
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
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.
Nutrition
Serving: 1cup | Calories: 300kcal | Carbohydrates: 26g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 604mg | Potassium: 638mg | Fiber: 7g | Sugar: 12g | Vitamin A: 847IU | Vitamin C: 192mg | Calcium: 76mg | Iron: 2mg
