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!
Servings 4 servings (1/2 cup each)
Calories 74kcal
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 1/2 teaspoon).
- Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
Video
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).
- 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, 1/2 cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- 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: 0.5cup | Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 157IU | Vitamin C: 34mg | Calcium: 12mg | Iron: 1mg