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)
Ingredients
- 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
- 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
Nutrition
AMAZING!!! Tastes just like Chipotle!!!
Terrific review, I have been literally captivated, thank you so much for details! Thanks for sharing, again great job!
What is the nutrition content for this recipe? And how much is one serving (ie in cups)?
Hi Ayesha, I’m so sorry the nutrition label wasn’t showing! I added it back. I need to make this again and measure the total yield so I can confirm the serving size. Off the top of my head, I don’t know (really embarrassing). Give me a day or two and I’ll reply with the right info! Thanks for the question. -Meggan
I’m about to give this a recipe a try today for our BBQ. Super excited! Question… I have some white onions and a red, and a yellow pepper left, can those be used in addition to? Thanks!
Hi Amy! Yes! You can actually add whatever you want. It’s totally up to you! Sounds delicious, what time should I be over for lunch? LOL Thanks and have a great day. :)
This was absolutely amazing, the only barbacoa I will make going forward. I made this exactly as written, no substitutions or changes, it was perfect. Thank you for this wonderful recipe :)
Whoops! That was intended for the barbacoa recipe I made tonight, buuut I did make these peppers and onions and they were also amazing :) sorry for the confusing first post!
I dont see chipotle listed on the ingredients
That’s true, Julie. These are the Chipotle Restaurant copycat vegetables, not grilled vegetables with chipotles in them. So sorry about the confusion! This is the way Chipotle makes their veggies.
Chipotle adds the dried oregano the last minute or two. (I used to work there).
YES!!!!! I love getting insider tips. Thank you so much for this, Leah. :D I’ll update my recipe ASAP!
YOU NEED TO HAVE A CHIPOTLE PARTY. INVITE ME.
You’re hilarious! It’s happening in Milwaukee TODAY or in Minneapolis July 1st – 3rd. JUST KIDDING!!! LOLZ
Very simple, yet delicious.
Mmm I always get these on my burrito bowls – so yummy!! Must try making them myself for my next Mexican food night.
I hope you enjoy them, Rachel! They are definitely the easiest thing in the world to make. Almost like, no recipe necessary! Thank you so much for stopping by. :)