Fajita Veggies (Chipotle Copycat)

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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!

A skillet full of sliced green bell peppers and red onions for fajitas.


 

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 like zucchini, mushrooms, or tomatoes, too.

The standard version is only 5 ingredients (including olive oil and salt) and so good, you really don’t need anything else.

Recipe ingredients

Labeled ingredients for fajita veggies.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Sunflower oil: Substitute olive oil or avocado oil if you prefer.
  • Bell peppers: You can use any color, but I’ve noticed that Chipotle most often uses green peppers or a mix of green and red.
  • Onions: Chipotle uses red onions, but you can use white or yellow if that’s what you have.
  • Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).

Step-by-step instructions

  1. In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like ½ teaspoon).
A skillet full of sliced green bell peppers and red onions for fajitas.
  1. Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
A bowl full of sliced green bell peppers and red onions for fajitas.

Recipe tips and variations

A bowl full of sliced green bell peppers and red onions for fajitas.

Recipe FAQs

What is in Fajita seasoning?

Fajita seasoning is not part of the recipe for Fajita veggies, but in case you’re looking for a Fajita Seasoning blend, it’s a mix of chili powder, cumin, paprika, salt, sugar, garlic powder, onion powder, and cayenne pepper.

How do you cut bell peppers?

There are many ways to cut bell peppers, but this is my process: Slice off the top and bottom. Cut the pepper in half. Remove the seeds. Cut it into neat little strips.

More Chipotle Copycat recipes

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Fajita veggies cooking in a silver skillet with a wooden utensil.

Fajita Veggies (Chipotle Copycat)

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!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings (½ cup each)
Course Side Dish
Cuisine Mexican
Calories 74
4.98 from 115 votes

Ingredients 

  • 1/4 cup sunflower oil (see note 1)
  • 2 large green peppers stemmed, cored, and sliced (see note 2)
  • 1 large red onion thinly sliced (see note 3)
  • 1/2 teaspoon dried oregano (see note 4)
  • 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

Notes

  1. Sunflower oil: Substitute olive oil or avocado oil if you prefer.
  2. Bell peppers: You can use any color, but I’ve noticed that Chipotle most often uses green peppers or a mix of green and red.
  3. Onions: Chipotle uses red onions, but you can use white or yellow if that’s what you have.
  4. Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
  5. Yield: The exact yield depends on the size of your peppers and onion, but it should be about 2 cups of Fajita Veggies, enough for 4 servings, ½ cup each.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Make ahead: The peppers and onions can be sliced up to 3 days in advance. Store separately in airtight containers in the refrigerator.

Nutrition

Serving: 0.5cupCalories: 74kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 2mgPotassium: 96mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 34mgCalcium: 12mgIron: 1mg
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. Meggan,
    You nailed it! Nice job! We live 100 miles from the nearest Chipotle and miss it! We hot the flavors dead on! The rice needed double the lime and lemon juice, so 4T to 2 dry cups of rice. I’ve never cooked dried black beans before, but they tasted perfect when finally done! Thank you! Xoxxo Lol!5 stars

  2. This is so good and I make it often!! But curious as I’m counting calories now, how many servings does this make? I see 74kcal but curious how big a serving is. Thanks!!5 stars

    1. Hi Christine, thank you for the question! It makes about 2 cups total – 1/4 cups servings each (depending on the size of the bell peppers and onions, it may vary some). Take care! – Meggan

  3. As someone who was a general manager for Chipotle for 4 years, I’ll say you are close, but need to change technique.

    High heat. Not medium-high. You want it rip roaring hot to generate char. You should see a small bit of smoke from your oil.

    Cook time is about 90 seconds, not 7 minutes. You are essentially making sautéed peppers and onions, but what you want to be making are charred peppers and onions. That is what gives fajita veggies their distinct flavor; high heat and short cooking time.4 stars

    1. Hi Life, You are right! They use sunflower oil now. They used to use rice bran oil exclusively and I don’t know when they made the change. Good catch and we will update all of our recipes. Thank you so much!!! – Meggan

  4. I’ll be making this soon 😊 Just wanted to check, it talks about how you make your own fajita seasoning .. do you add any of this to this recipe?

    1. Hi there Nimah, there’s none of my homemade fajita seasoning in this recipe as it’s the Chipotle copycat. But if you decide you want more flavor, I would definitely recommend adding it! – Meggan

  5. Ah, wonderful instructions. DELICIOUS with the oregano! Just widened my cooking vocabulary. THANK YOU for taking the time.5 stars

  6. This is so yummy recipe.. I really like this recipe and it looks very tasty and i will surely try it.. Thanks for sharing this

  7. This recipe is so easy! It doesn’t take much to jazz up peppers and onions, this was exactly what I was looking for.5 stars

  8. AMAZING!!! Tastes just like Chipotle!!! I doubled the recipe for the week and used a variety of colors for the bell peppers :)5 stars

  9. Terrific review, I have been literally captivated, thank you so much for details! Thanks for sharing, again great job!5 stars

    1. 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

  10. 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!5 stars

    1. 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. :)

  11. 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 :)5 stars

    1. 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!

    1. 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.

    1. YES!!!!! I love getting insider tips. Thank you so much for this, Leah. :D I’ll update my recipe ASAP!

    1. You’re hilarious! It’s happening in Milwaukee TODAY or in Minneapolis July 1st – 3rd. JUST KIDDING!!! LOLZ

  12. Mmm I always get these on my burrito bowls – so yummy!! Must try making them myself for my next Mexican food night.5 stars

    1. 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. :)