Fajita Veggies (Chipotle Copycat)

fajita veggies in a bowl with pickled onions, limes, and crema

5 from 1 vote

Fajita Veggies (Chipotle Copycat)

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!

Prep Time5

Cook Time10

Total Time15

Course: Side Dishes

Cuisine: Mexican

Servings: side servings

Calories: 70kcal

Author: Eden Westbrook

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.

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.

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.

Nutrition