These grilled Fajita Veggies are one of my favorite Chipotle Copycat Recipes. Delicious sautéed peppers and onions tossed with simple spices and cooked until lightly charred and fragrant. All you need is 3 ingredients and 15 minutes to prepare and it seriously tastes like the real thing!
I never skip the fajita veggies at Chipotle Mexican Grill! They’re the best vegetarian and vegan friendly option that gives great flavor to any bowl or burrito. You can never go wrong with adding veggies to your meal!
But of course, making grilled onions and peppers at home is so much cheaper, healthier (less oil and salt!) and a fantastic meal prep option for busy week nights.
Ingredients and Substitutions
- bell peppers – Chipotle mainly uses green bell peppers in their fajita veggies (likely because they are by far the cheapest bell pepper). Green bell peppers are also less sweet tasting than yellow bell peppers, orange peppers or red peppers (red is the sweetest!). Feel free to use any bell pepper you have, or a variety of colors.
- red onion – A great onion to use in fajita veggies as it has the best bite! Feel free to substitute yellow onions, white onions or even a sweet onion in place of a red onion for less tangy fajitas.
- seasoning – Chipotle lightly seasons their fajita veggies with dried oregano, sunflower oil, and salt! For the sake of this recipe, I use this simple seasoning to mimic the taste of the veggies at Chipotle, but feel free to use any seasonings you’d like!
Try onion powder, garlic powder, mix of chili powder, or even canola oil or avocado oil for another neutral, high-heat oil option. This Homemade Fajita Seasoning by Spend with Pennies would be a great addition if you want to add in things like beans and soy curls to make your fajitas a full meal.
Step by Step Instructions
The most important step in preparing fajita veggies at home is uniformly slicing your onions and peppers. If they are sliced unevenly, they will cook unevenly and/or could take a lot longer to cook!
QUICK CHEATER METHOD! If you own a food processor that has the ability to slice, that is a great, quick method to slice onions and peppers for fajitas. It will cut them uniformly in seconds. I love opting for this method when I’m doubling or tripling a batch of fajita veggies!
How to Slice an Onion into Strips
- Cut the onion in half from the root down through the stem.
- Place the onion half bulb scales down and slice of the root and the stem (the ends).
- Slice the onion following the natural curvature of the bulb.
- Repeat with second half of onion!
How to Cut and Thinly Slice Bell Peppers
- Slice the bell pepper longways through the stem.
- Pull out the seeds, stem and white portion of the bell pepper and discard.
- Clean out any remaining seeds.
- Slice the bell pepper evenly. This is easiest to do with skin side down on the cutting board.
Grilling the Tasty Fajita Veggies
- Heat your cast-iron skillet over medium high heat /high heat to get it nice and hot! Once hot add in the oil to coat the pan.
- Add in the sliced bell pepper, onions, oregano and salt. Occasionally toss the onions and peppers together to softened and nicely charred throughout, about 10 minutes.
- Serve fajita veggies immediately with your favorite Mexican inspired dish or allow to cool completely before storing.
What vegetables are good substitutes for bell peppers?
Although bell peppers is certainly the classic pepper to use for veggie fajitas, any color vegetables will do. Try Anaheim or poblano peppers. They are both spicier, yet mild peppers to try for a spin on these fajita vegetables. Zucchini, portobello mushrooms, or even sweet potatoes would also be great! If using sweet potatoes, you may want to cook them ahead of time and then lightly char them in the cast iron skillet right before serving.
How are fajitas traditionally served?
Homemade fajita veggies are traditionally served with thinly sliced skirt steak or even chicken with flour tortillas and your choice of toppings like pico de gallo, cheese, sour cream and easy guacamole. If interested, skip down to my vegan recommendations for serving section!
Alternate Oven Method
No stovetop? No problem!
Preheat the oven to 450 degrees Fahrenheit, then bake for 30 minutes, tossing the fajita veggies half way through.
For the charred flavor and color, broil the fajita veggies for the last 1-2 minutes of roasting. Watch carefully so it does not burn!
What to Serve these Copycat Chipotle Fajita Veggies with
Vegetarian and Vegan Protein Options
- Vegetarian “chicken” or “steak” strips! Most traditional fajitas are served with either chicken or steak strips, but you can serve with a variety of dishes! To make this vegan friendly, I’d recommend using soy curls, portobello mushrooms, homemade seitan chicken strips, homemade vegan steak, or even a store-bought version like these Chick’n Strips by Alpha Foods or Mindful Chick’n Strips by Sweet Earth.
- Beans and rice! I love eating these with either my spicier black beans or my refried beans! I also recommend trying my super simple cilantro lime rice or a vegan Mexican rice to make homemade burrito bowls or taco salads!
- Tortillas! I love eating fajitas with both corn or flour tortillas. Can’t go wrong with either.
- The toppings I love to enjoy with fajita veggies are the same toppings I love with any Mexican-inspired dish! Fresh salsas (try my Chipotle copycat medium salsa and corn salsa!), cashew sour cream, cherry tomatoes, shredded romaine lettuce, homemade guacamole, diced tomatoes, and vegan cheese! The more toppings, the better.
Storage and Freezing Tips!
Storing these fajita veggies for meal prep is very easy. Simply allow them to cool completely, then transfer to an airtight container for up to 4 days in the refrigerator, 3 months in the freezer.
When refrigerating, I prefer storing in a glass container or a reusable silicone bag. When freezing, I prefer using a freezer safe Ziplock that I have squeezed all the air out of to create a tight seal or even better, a FoodSaver vacuum seal bag.
Important note! If you store them when warm, condensation will build inside your storage container and make the fajita veggies soggy. This is especially problematic for freezing as your onions and peppers will get freezer burn.
- Double or triple this simple recipe for meal prep or to stock the freezer! You’ll never regret having these cooked onions and peppers ready to go to add to every meal.
- Use a cast-iron skillet, when possible. It will give your fajitas the best char and flavor!
- Make sure to cut the peppers and onions in uniform strips. No matter if you prefer thin strips or thick strips, they must be cut an even thickness to cook through uniformly. If not, they won’t cook evenly and can increase the cook time considerably.
More Mexican Inspired Recipes to Try
- Beer Braised Jackfruit Enchiladas
- Slow Cooker Jackfruit Carnitas Tacos with Mango Salsa
- Oven Fried Vegan Potato Tacos (Tacos de Papa)
- Vegetarian Green Chili Stew
Fajita Veggies (Chipotle Copycat!)
- 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 Mexican-inspired dish!
- 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.
General note about salt
Please pay attention to the type of salt called for in the recipe (if applicable). Not all salts are made equal and cannot be substituted 1 for 1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
This post was originally published May 14, 2020 and was updated on September 17, 2021 to include a new recipe with new photos, step by step instructions, and an improved written recipe.