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, too (like zucchini, mushrooms, or tomatoes) any time for no extra charge.
The standard version is only 5 ingredients (including olive oil and salt) and so good, you really don’t need anything else.
What are the Fajita Veggies at Chipotle?
Chipotle’s grilled veggies are a mixture of bell peppers and onions with salt and oregano.
- You can use any color of bell peppers (red, orange, yellow, green).
- You can use any color of onions (red, yellow, white).
- You can use fresh or dried oregano (Chipotle uses dried).
- You can use Italian or Mexican oregano (Chipotle uses Mexican).
How do you sauté vegetables for fajitas?
Get the pan really hot, until the oil is shimmering and almost smoking. Add your vegetables and spices and toss quickly in the skillet for 5 to 7 minutes. The vegetables should be tender-crisp and still bright in color.
Chipotle uses rice bran oil, but you can use olive oil (or anything else you like) and toss with finely chopped fresh or dried oregano.
How to Cut Bell Peppers
You probably already know how to cut bell peppers, but just in case you want to see how other people do it, here’s my process:
- Slice off the top and bottom
- Cut the pepper in half
- Remove the seeds
- Cut it into neat little strips.
I find this very therapeutic.
What is in Fajita Seasoning?
I make my own Fajita Seasoning blend with a mix of chili powder, cumin, paprika, salt, sugar, garlic powder, onion powder, and cayenne pepper.
And if you’re something a little more carnivorous, be sure to check out my Chicken Fajitas recipe!
Fajita Veggies (Chipotle Copycat)
- 1/4 cup olive oil
- 2 large green peppers stemmed, cored, and sliced
- 1 large red onion thinly sliced
- 1/2 tablespoon fresh oregano finely chopped, or ½ teaspoon dried
- 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.