3-Ingredient Vegetable Fajita Recipe (Chipotle Copycat)


These grilled Vegetable Fajitas 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 get ready and it’s serious it tastes like the real thing!

Serve this Tex-Mex-inspired side dish with Cilantro-Lime Chipotle Rice, Black Beans, Roasted Chili Corn Salsa, and Tomato Green Chile Salsa to make your own bowls Chipotle-style burrito at home.

Fajitas in a large black cast iron skillet.

I never skip the vegetable fajita at Chipotle Mexican Grill! It’s the best vegetarian and vegan option that gives great flavor to any bowl or burrito. You can never go wrong with adding vegetables to your meal!

But of course, making grilled onions and peppers at home is much cheaper, healthier (less oil and salt!), and a fantastic meal prep option for busy weeknights.

Ingredients and Substitutions

Red onion, oil, peppers, oregano and salt on white background.Red onion, oil, peppers, oregano and salt on white background.
  • peppers – Chipotle uses mostly green peppers in its fajita vegetables (probably because they are by far the least expensive peppers). Green peppers also taste less sweet than yellow peppers, orange peppers, or red peppers (red is the sweetest!). Feel free to use any peppers you have available or a variety of colors.
  • Red onion – A great onion to use in fajita vegetables because it has the best bite! Feel free to replace a red onion with yellow onions, white onions or even a sweet onion for less spicy fajitas.
  • seasoning – Chipotle lightly seasons its fajita vegetables with dried oregano, sunflower oil, and salt! For the sake of this recipe, I use this simple seasoning to mimic the taste of Chipotle’s veggies, but feel free to use any seasonings you like!

    Try onion powder, garlic powder, a chili powder blend, or even canola oil or avocado oil for another high-temperature neutral oil option. This Homemade Fajita Seasoning from Spend with Pennies would be a great addition if you want to add things like beans and soy curls to make your fajitas a complete meal.

Step by step instructions

The most important step in making fajita vegetables at home is to evenly slice your onions and peppers. If they are sliced ​​unevenly, they will cook unevenly and/or might take a lot longer to cook!

QUICK CHEAT METHOD! If you have a food processor capable of slicing, this is a great and quick method for slicing onions and peppers for fajitas. This will cut them evenly in seconds. I love opting for this method when I’m doubling or tripling a batch of fajita veggies!

How to cut an onion into strips

Step by step process showing how to cut an onion into strips.Step by step process showing how to cut an onion into strips.
  1. Cut the onion in half, from root to stem.
  2. Place the scaled onion half bulb and slice the root and stem (ends).
  3. Slice the onion following the natural curvature of the bulb.
  4. Repeat with the second half of the onion!

How to Cut and Thinly Slice Peppers

Step by step process showing how to cut a pepper into strips.Step by step process showing how to cut a pepper into strips.
  1. Cut the pepper lengthwise through the stem.
  2. Remove the seeds, stem and white part of the pepper and discard them.
  3. Clean out any remaining seeds.
  4. Slice the pepper evenly. This is easiest to do with the skin side down on the cutting board.

Grilling Tasty Fajita Vegetables

  1. Heat your cast iron skillet over medium-high/high heat to get it nice and hot! Once hot, add oil to coat the pan.
  2. Add the sliced ​​pepper, onions, oregano and salt. Occasionally stir the onions and peppers together until softened and nicely charred, about 10 minutes.
  3. Serve the fajita vegetables immediately with your favorite Mexican-inspired dish or let them cool completely before storing.

Recipe FAQs

What vegetables are good substitutes for peppers?

While capsicum is certainly the classic pepper to use for vegetarian fajitas, any color of vegetable will work. Try Anaheim or poblano peppers. These are both spicier, yet mild, peppers to try with these fajita veggies. Zucchini, portobello mushrooms or even sweet potatoes would also be perfect! If you are using sweet potatoes, you may want to cook them in advance and then lightly char them in the cast iron skillet just before serving.

How are fajitas traditionally served?

Homemade fajita vegetables 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 you’re interested, skip to my vegan recommendations for the serving section!

Other oven method

No stove? No problem!

Preheat the oven to 450 degrees Fahrenheit, then bake for 30 minutes, stirring the fajita vegetables halfway through cooking.

For charred flavor and color, grill fajita vegetables for the last 1 to 2 minutes of roasting. Watch carefully so that it doesn’t burn!

What to Serve These Fajita Vegetables With Chipotle Copycat

Vegetarian and vegan protein options

Favorite Toppings

  • The toppings I love to enjoy with fajita vegetables are the same toppings I love with any Mexican inspired dish! Fresh salsas (try my Chipotle 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!

Saving these fajita vegetables for meal prep is very easy. Simply let them cool completely, then transfer them to an airtight container for up to 4 days in the refrigerator, 3 months in the freezer.

In the refrigerator, I prefer to store in a glass container or reusable silicone bag. When freezing, I prefer to use a freezer-safe Ziplock that I have expelled all the air from to create a tight seal or, better yet, a FoodSaver vacuum bag.

Important note! If you store them while they are hot, condensation will build up inside your storage container and make the fajita vegetables soggy. This is especially problematic for freezing, as your onions and peppers will get freezer burn.

Fajita vegetables in a cast iron skillet after being charred and sautéed.Fajita vegetables in a cast iron skillet after being charred and sautéed.

Expert advice

  • Double or triple this simple recipe for meal prep or freezer stocking! You’ll never regret having these cooked onions and peppers ready 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 into uniform strips. It doesn’t matter if you prefer thin strips or thick strips, they should be cut to a uniform thickness for even cooking. Otherwise, they will not cook evenly and can significantly increase cooking time.

More Mexican-Inspired Recipes to Try

Fajitas in a large black cast iron skillet.Fajitas in a large black cast iron skillet.

Vegetable Fajita (Chipotle Copycat!)

These Grilled Fajita Vegetables are a copycat version of the stripped peppers and onions served at Chipotle Mexican Grill! All you need is 5 ingredients and 15 minutes of prep! Serve this Tex-Mex inspired side dish with your own Chipotle burrito bowl at home!

Preparation time: 5 minutes

Cooking time: ten minutes

Total time: 15 minutes

Servings: 8 servings

Cost: $2.78 per recipe / $0.35 per serving

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Instructions

  • Heat a 12″ cast iron skillet over medium-high heat. Once hot, add the avocado oil to coat the pan.
  • Add the onion and pepper strips, oregano and salt and sauté for 10 minutes, stirring occasionally.

  • Serve immediately with your favorite Mexican-inspired dish!

Storage Instructions

  • Let the fajitas cool completely, then transfer them to a storage container for up to 4 days in the refrigerator, 3 months in the freezer.

Recipe Notes

  • Oven option: Preheat the oven to 450 degrees Fahrenheit, then bake for 30 minutes, stirring halfway through cooking. For charred flavor and color, grill fajitas for the last 1 to 2 minutes of roasting. Watch carefully so that it doesn’t burn!
  • Oil-free option: Saute these vegetables in water or vegetable broth instead of oil! Very similar result.
  • The less you stir the vegetables, the better they will char.

Nutrition

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

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

Course: Side dish

Kitchen: Mexican, Mexican-American

This article was originally published on 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.

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