Fajita Veggies (Chipotle Copycat)

Get perfectly charred, crisp yet tender fajita veggies just like Chipotle with this quick and easy copycat recipe—all you need is high heat, the right pan, and simple seasonings!

If you’ve ever tried making Chipotle’s fajita veggies at home, only to end up with mushy, bland, or watery peppers and onions, you’re not alone.

The secret to achieving that perfectly crisp-tender texture with a smoky char, just like Chipotle Mexican Grill’s fajita veggies, comes down to the right technique—and today, I’m sharing exactly how to do it.

Whether you’re adding them to burrito bowls, tacos, or meal prepping a few Chipotle recipes at home, these veggies will take your homemade Chipotle night to the next level!

Ingredients You’ll Need

• Bell peppers – To make Chipotle inspired fajita veggies, use green bell peppers. In addition to being cost-effective, they're milder in flavor and won’t overpower the other ingredients in your burrito bowl. 
• Red onion – Unlike yellow onion strips that can become rather soft and mushy once sautéed, red onions hold their shape well when sautéed and will complement the crisp green bell peppers!
• Oil – Chipotle’s cooking oil of choice is rice bran oil. This isn’t something I keep in my home kitchen, so I generally swap in avocado oil or another high heat oil like vegetable oil. As long as you use a neutral tasting oil with a high smoke point, you’ll be good to go!
• Seasonings – Fajita veggies seasoning can vary widely depending on the recipe, but if you’re looking to make Chipotle copycat veggies all you need is dried oregano and salt! 

NOTE: In this recipe, I used 1 teaspoon of Morton Kosher salt. If you are using finer grain salts like table salt or pink Himalayan salt, you will need to reduce the salt to ½ teaspoon. This is because a teaspoon of kosher salt contains fewer salt crystals than a teaspoon of fine table salt and is therefore less salty. 

What is typically served with fajitas?

I love making these Fajita Veggies for a homemade sofritas bowl using all of my Chipotle Copycat Recipes:

• Chipotle Cilantro Lime Rice
• Chipotle Black Beans
• Sofritas
• Medium Salsa
• Corn Salsa
• Guacamole

Fajita Veggies (Chipotle) Recipe

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Cost: $2.78 per recipe / $0.35 per serving

8 servings

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Get perfectly charred, crisp yet tender fajita veggies just like Chipotle with this quick and easy copycat recipe—all you need is high heat, the right pan, and simple seasonings!

Equipment

• Chef's knife
• 12" Cast Iron Skillet
• Tongs

Ingredients

 

1x2x3x

• ▢ 2 teaspoons avocado oil ($0.19)
• ▢ 2 green bell pepper thinly sliced into strips ($1.56)
• ▢ 1 red onion thinly sliced into strips ($0.94)
• ▢ 1 teaspoon dried oregano ($0.06)
• ▢ 1 teaspoon kosher salt ($0.03)

Instructions

 

Step-by-Step PhotosOff

• Heat a 12" cast iron skillet over medium high heat. Once hot add in the avocado oil to coat the skillet.
• Add in the onion and bell pepper strips, oregano and salt and sauté for 10 minutes, tossing occasionally.
  
• Serve immediately with your favorite Chipotle recipes.
  

Last step!Please consider Leaving a review + commenting letting me know how you liked this recipe!

Substitutions (click to open)

Salt: In this recipe, I used 1 teaspoon of Morton Kosher salt. If you are using finer grain salts like table salt or pink Himalayan salt, you will need to reduce the salt to ½ teaspoon. This is because a teaspoon of kosher salt contains fewer salt crystals than a teaspoon of fine table salt and is therefore less salty. 

Notes

• Storage instructions: Allow fajitas to cool completely, then transfer to a storage container for up to 4 days in the refrigerator, 3 months in the freezer.
• Oven option: Preheat the oven to 450 degrees Fahrenheit, then bake for 30 minutes, tossing half way through. For the charred flavor and color, broil the fajitas for the last 1-2 minutes of roasting. Watch carefully so it does not burn!
• Oil free option: Saute these veggies in water or vegetable broth instead of oil! Very similar result. 
• The less you stir the veggies, the better char they will get. 

Nutrition

Calories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Sodium: 292mg | Fiber: 1g | Sugar: 1g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Author Nicolette Wax

Course Side Dish

Cuisine Mexican, Mexican-American

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5 from 4 votes

Frequently Asked Questions 

Can fajita veggies be frozen?

Yes! Fajita veggies can be frozen, but their texture will soften when reheated. To freeze, allow the cooked veggies to cool completely, then store them in an airtight container or freezer-safe bag for up to 3 months. 

When ready to use, sauté them over medium-high heat for a few minutes to revive their texture.

Can I use frozen vegetables for fajitas?

Yes, but fresh vegetables are best for that authentic fajita texture. Frozen vegetables release more moisture when cooked, which can prevent them from getting that classic slight char and crisp-tender bite. 

If using frozen veggies, thaw them first and pat them dry before sautéing to reduce excess water.

How should I cut the vegetables for fajitas?

For the best fajita texture, slice bell peppers and onions into thin strips about ¼-inch wide and 3-4 inches long. 

This ensures they cook evenly and mimic Chipotle’s signature fajita veggies. Try to keep the slices uniform in size so they sauté evenly.

How do I cook fajita veggies to get that restaurant-style char?

To achieve that perfect restaurant-style char, follow these tips:

✔ Use a large pan or cast-iron skillet – This allows for even heat distribution.

✔ Cook over high heat – Medium-high to high heat helps create that slightly smoky, caramelized edge.

✔ Don’t overcrowd the pan – Too many veggies at once will steam them instead of searing. Cook in batches if necessary.

✔ Let them sit before stirring – Allow the veggies to sit untouched for 30-60 seconds before stirring. This helps them develop a slight char.

✔ Use minimal oil – About 2 teaspoons of oil is enough. Too much will make them soft instead of slightly crisp.

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