Chipotle Fajita Veggies

Chipotle fajita veggies from the comfort of your own home? This must be a dream! Crunchy, tender, and charred vegetables are lightly seasoned with Mexican oregano and salt for a recipe that’s simple to make and tastes exactly like it does at Chipotle!

As a certified Chipotle expert (okay, I just like eating there), I made these Chipotle fajita veggies to taste just like the real deal. They’re made using ingredients you likely already have, and they make the best addition to vegan fajitas.

Why I love this recipe

One of Chipotle’s claims to fame is its deliciously tender, herbaceous, and slightly charred fajita veggies you can order with any meal. To recreate an equally tasty version at home, all you’ll need is bell peppers, onions, Mexican oregano, oil, and salt.

Everything comes together in 10 minutes and in one skillet, making it a perfect side dish to prepare on busy weeknights. Once cooked, Chipotle fajita veggies bring a burst of vibrant flavors and colors to any Mexican or Tex-Mex dish — think tacos, burritos, bowls, and more!

The peppers and onions become tender yet crisp, with charred, slightly smoky undertones. After your first bite, you’ll feel like you’re sitting down at a Chipotle restaurant!

Ingredient notes

You won’t have a hard time finding any of the 5 ingredients for these Chipotle fajita veggies. Find a full breakdown and suitable substitutes below!

Bell peppers
The most common color Chipotle uses is green, but feel free to try red, yellow, or orange bell peppers if you prefer.

Red onion
The vibrant color and caramelized flavor make red onion the perfect pairing for bell peppers.

Substitute: You can substitute red onions with equal amounts of yellow or white onions.

Mexican oregano
Chipotle’s recipe uses Mexican oregano, which is earthy, bright, and citrusy. Although it shares a name with Mediterranean oregano, the flavor profile is quite unique.

The best replacement for Mexican oregano is equal parts marjoram or Mediterranean oregano with a squeeze of lime.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

How to make

Learn how to make Chipotle fajita veggies with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

Slice the green peppers into medium strips and the red onion into similarly thin slices. Consistent sizes help the veggies cook at an even rate.

Slice your veggies beforehand for a quick and easy cooking process.

Cooking

Step 1
Preheat 3 tablespoons of neutral vegetable oil in a large skillet over medium heat. Make sure the oil is evenly spread across the skillet to prevent any vegetables from sticking and to achieve a uniform sear.

Using a seasoned cast-iron skillet gives the vegetables a better char, emulating the Chipotle grill effect.

Step 2
Add the sliced onions to the skillet first, stirring to coat them in the oil. Cook for about 2-3 minutes until they start to become translucent.

Adding the onions first gives them time to soften and release their natural sugars, which adds depth of flavor to the dish.

Step 3
Add the sliced green peppers and 1 teaspoon of Mexican oregano to the skillet, mixing to coat the veggies. Continue to cook the mixture for 7-8 minutes, stirring occasionally. The vegetables should be tender yet still retain a slight crispness.

Step 4
Taste the veggies and season them with 1 teaspoon of sea salt or to your liking. Remove the skillet from the heat once the veggies have reached your desired tenderness. Happy eating!

Seasoning at the end allows for better control of the salt level, helping prevent over or under-seasoned veggies.

Serving suggestions

You can serve these versatile vegetables in just about any recipe to add a little flavor, crunch, and texture. Include them in a build-your-own-fajita night spread with black beans, refried beans, pickled onions, dairy-free sour cream, flour tortillas, roasted chili corn salsa, and more.

Or, try these Chipotle fajita veggies with jackfruit carnitas, vegan quesadillas, or a vegan breakfast burrito. For a pop of color, top buddha bowls, burrito bowls, or other white rice bowls with your fajita veggies.

Cooking tips

Use a large skillet: To help everything cook evenly, don’t overcrowd the pan. Use the largest cast-iron skillet you can find!

Don’t skip the oil: To achieve the same flavor as Chipotle, don’t skip the oil. It provides flavor and prevents the vegetables from sticking to the skillet.

Don’t overcook the veggies: Fajita veggies should have a little crunch rather than be soft and mushy. During the last few minutes, keep a close eye on them.

Add acidity: Add a splash of lime juice right after cooking to brighten the flavors.

Frequently asked questions

Storing & reheating

Leftover Chipotle fajita veggies can be stored and reheated at a later date. Let them cool to room temperature to prevent any condensation that could make them soggy.

Fridge
These veggies can be stored in the fridge. For best results, place them in an airtight container to keep them fresh. They’ll last up to 3-4 days this way.

Freezer
Freezing couldn’t be easier! Allow the vegetables to cool completely, then add them to a freezer-safe bag or container for up to 6 months.

Reheating
Spread the veggies on a baking sheet and warm them in an oven at 350 degrees Fahrenheit for 5-10 minutes until heated. You can also sauté them over medium-high for 2-3 minutes until hot. Avoid microwaving, as it can make them soft and watery.

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.