These delicious fajita veggies are fantastic for your Taco Tuesday! Made with simple ingredients, this easy Chipotle copycat recipe is a no-fuss side for steak, chicken, seafood, and more!
Let me just say, honey, I am absolutely in love with fajita veggies!
We just can't get enough of the vibrant color and the oomph they bring to some grilled steak fajitas or mojo chicken...they hit the spot every time I am grilling or making a Mexican-inspired dinner.
These fajita veggies are a copycat of the ones you'll find at Chipotle Mexican Grill and they are incredibly easy to make.
Sear the peppers and onions on a cast iron skillet or plancha and get some nice char on them and serve. That's it! Because they're so simple, these fajita veggies are a fantastic Mexican side dish for your weeknight dinners or meal prep. They also freeze extremely well!
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Equipment
You only need a few basic kitchen tools to make this copycat Chipotle fajita veggies recipe:
- Cast Iron Skillet - A well-seasoned cast-iron skillet is a Southern cook’s best friend. It basically acts as a non-stick, but with incredible heat-retention capabilities. As an added bonus, cooking your food in cast iron can help supplement your body with a very important nutrient: iron! And, since Chipotle veggies are usually cooked on a plancha (a.k.a. Flat top), this is the closest thing most cooks will have on hand.
- Cutting Board - I love a strong sturdy cutting board, get you one that'll last you a long time.
- Spatula or Tongs - Just something to help you move the homemade fajita veggies around the hot pan.
- Serving Platter - One of my favorite things to do on fajita night is serve everything family-style. Grab a few big, beautiful platters to lay out your tortillas, meat, and veggies, plus a few bowls for garnishes and sides and let everyone build their own perfect dinner.
Ingredients
This simple recipe for making fajita veggies Chipotle-style requires just 5 ingredients, and I’d bet you already have 3 of them on hand! (Be sure to check the recipe card below for exact measurements.)
- Vegetable Oil - Any neutral oil like canola oil, grapeseed oil, sunflower oil, or avocado oil can also be used. I don’t recommend using olive oil, which has a lower smoke point (meaning it’ll burn and smoke at a lower temperature). *cough*
- Bell Peppers - Feel free to use any color of bell pepper — whatever you can find at your local grocery store is perfect! Note that red, orange, and yellow varieties are sweeter, whereas the green peppers are a bit more earthy. I really like using green bell peppers more for cuban black beans, personally. Use a variety of these colorful vegetables for more pop on the plate. ?
- Onions - I prefer using sweeter yellow onions or a large red onion, but white onions or shallots will also work!
- Kosher Salt - I love the wide flakes of kosher salt for seasoning most foods since it’s easier to prevent oversalting. If you’re using a different variety (e.g. table salt or sea salt), refer to this conversion chart for proper measurement.
- Black Pepper - If you can swing it, I suggest using freshly cracked black pepper for the best flavor. As an added bonus, whole peppercorns will last nearly indefinitely in your spice cabinet whereas pre-ground pepper has a max shelf life of about 3 months before it’s mostly flavorless.
Instructions
Step 1 | In a large skillet or plancha over medium-high heat, add in your oil. Once hot, add in the thin slices of peppers and onions. Cook for about 8 minutes, seasoning at the 4 minute mark with salt and pepper, occasionally moving them with tongs so that the fajita veggies all gain some color.
Step 2 | Place the sautéed peppers and onions in a serving bowl. Garnish with whatever you desire, I went for lime and cilantro.
Variations and Substitutions
- Add Extra Seasoning - Consider using some homemade fajita seasoning for fajita veggies to add an extra layer of flavor. You’re welcome to use a store-bought mix, or feel free to sprinkle on a mix of Mexican-inspired favorites like cumin, paprika, Mexican oregano, garlic powder, and cayenne pepper.
- Grilled Fajita Veggies - Too hot to cook? Consider making grilled vegetables for fajitas by firing up the grill! Note that you’ll want to use a grill basket here so your flame-broiled beauties don’t get lost between the grates.
- Sheet Pan Fajita Veggies - If you’re in more of a hands-off kinda mood, consider making fajita veggies in the oven. Line a sheet pan with parchment paper, preheat the oven to 425F, and toss all the ingredients together in a large mixing bowl before spreading them out in a single layer. Cook, tossing every 10-15 minutes until they’re beginning to blister a bit, about 30 minutes total.
- Add More Veggies - While Chipotle's fajita vegetables typically consist of bell peppers and onions, you could try adding even more vegetable goodness by tossing in some zucchini, mushrooms, or sweet potatoes to mix things up.
- Make Them Spicy - If you like your Mexican food spicy, you could add some jalapeno peppers, serrano peppers, cayenne pepper, or hot sauce to your fajita vegetables for some extra heat.
Pro Tips
- Freeze your onions for 15 minutes before slicing to keep the tears at bay. This helps to keep the sulfurous compounds from becoming gaseous and stinging your eyes!
- Don’t stir too much. You want your pan-seared fajita veggies to get some good color on them!
- Use fresh, perky veggies and cut them into same-size slices for even cooking.
- Preheat your pan so you get the nice sizzle sound when you add the vegetables. This is a sign that it’s hot enough, which means your veggies are less likely to stick. Additionally, it’ll help you get a nice char while they’re still tender-crisp, which is my preferred texture for most vegetables.
Serve with
Fajita vegetables are such a versatile dish, and there are tons of different ways you can enjoy them. Some of my favorite recipes include:
- Chicken Fajitas or Steak Fajitas - Set out a pile of warmed flour tortillas, your Chipotle-style fajita vegetables, grilled and thinly sliced chicken or steak, and all your favorite fixins like sour cream, cilantro lime rice, guacamole, and salsa. Alternatively, make veggie fajitas for your Meatless Monday!
- Chipotle style Burrito Bowls - Use a base of cilantro lime rice and black beans, then top with chopped chargrilled chicken (or pork carnitas or carne asada steak!), fajita veggies, and your favorite toppings for a tortilla-free meal.
- Tortas - Use a Mexican bolillo (or your favorite crusty sandwich bun), spread on some mayo (or refried beans, mollete-style), layer on the veggies, meat, and cheese, and have one of the zestiest sandwiches of your life!
Storage and Reheating
If you have any leftovers, let them cool to room temperature before transferring them to an airtight container. They should keep in the refrigerator for up to four days.
If you're planning to store them for longer, you can also freeze them for up to three months. Just make sure to use a freezer-safe container or freezer bag, and label them with the date so you know how long they've been frozen.
To reheat them, you can use several different methods. No matter which method you choose, make sure to stir frequently so they heat evenly!
- Microwave: This is the quickest and easiest way to reheat your veggies. Simply transfer them to a microwave-safe dish and heat them in 30-second intervals until they're hot throughout.
- Stovetop: If you prefer to reheat your veggies on the stovetop, place them in a non-stick pan or skillet over medium heat. Cook them for 5-10 minutes, stirring occasionally, until they're heated through.
- Oven: For a larger batch of fajita veggies, you can reheat them in the oven. Preheat your oven to 350°F, and spread the veggies in a single layer on a baking sheet. Bake them for 10-15 minutes, or until they're hot throughout.
Finally, keep in mind that each time you reheat the vegetables, you’re cooking them more. As such, try to only reheat what you need so they have a better chance of retaining their slightly tender-crisp texture.
FAQs
Using frozen mixed veggies is a great way to save some time in the kitchen, especially when you're whipping up some fajita veggies.
Now, you should know that frozen veggies tend to let out more moisture as they cook, making it a tad tricky to get that perfect char like fresh veggies. But fret not! My little trick is to pop 'em in the oven at 425 degrees F on a parchment-lined baking sheet for about 25-30 minutes until they get a nice golden color. Works like a charm every time!
Now, the traditional fajita veggies usually consist of onions and bell peppers, but sometimes I like to mix things up a bit by adding some zucchini from my garden, mushrooms, or even some jalapenos if I'm feeling particularly sassy.
Depending on who you ask, these delectable roasted veggies might also be dusted with a blend of spices like cumin, chili powder, and paprika for that extra kick of flavor.
More Mexican Dishes
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Fajita Veggies (Chipotle Copycat)
Ingredients
- 2 tablespoon vegetable oil
- 3 bell peppers sliced thinly, any color
- 2 onions sliced thinly, yellow or red
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Heat your oil in a cast iron skillet over medium-high heat.
- Once shimmering hot, add the bell peppers and onions to the cast iron. Leave alone for a good minute, you want them to char a bit and gain some color before moving the veggies around. Add the salt and pepper after 4 minutes.
- Toss the fajita veggies around occasionally, letting them become a little tender and gaining some golden brown color but do not overcook them. You should only be cooking the veggies for a total of 7-8 minutes.
- Remove the cooked fajita veggies from the pan onto a serving platter. Serve hot with your mains and other accoutrements.
Recipe Notes
Storage, Freezing, and Reheating
If you have any leftovers, let them cool to room temperature before transferring them to an airtight container. They should keep in the refrigerator for up to four days. If you're planning to store them for longer, you can also freeze them for up to three months. Just make sure to use a freezer-safe container or freezer bag, and label them with the date so you know how long they've been frozen. To reheat them, you can use several different methods. No matter which method you choose, make sure to stir frequently so they heat evenly!- Microwave: This is the quickest and easiest way to reheat your veggies. Simply transfer them to a microwave-safe dish and heat them in 30-second intervals until they're hot throughout.
- Stovetop: If you prefer to reheat your veggies on the stovetop, place them in a non-stick pan or skillet over medium heat. Cook them for 5-10 minutes, stirring occasionally, until they're heated through.
- Oven: For a larger batch of fajita veggies, you can reheat them in the oven. Preheat your oven to 350°F, and spread the veggies in a single layer on a baking sheet. Bake them for 10-15 minutes, or until they're hot throughout.
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