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I’ve personally cracked the code on all the Chipotle Copycat Recipes, and this easy Fajita Veggies recipe is no exception. I paired tried-and-true culinary techniques with Chipotle’s exact ingredient list, and I’m passing along the recipe to you.
With over 100 5-star ratings on the recipe, cooks everywhere are determined to replicate their favorite Chipotle restaurant flavors at home, and now you can too. Put these simple, delicious veggies to work in burrito bowls, tacos, quesadillas, salads, and more.
Table of Contents
Fajita Veggies Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Sunflower oil: Substitute olive oil or avocado oil if you prefer.
- Bell peppers: You can use any color, but I’ve noticed that Chipotle most often uses green peppers or a mix of green and red.
- Onions: Chipotle uses red onions, but you can use white or yellow if that’s what you have.
- Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
- Salt
How to Make Fajita Veggies
- In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like ½ teaspoon).
- Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
Make ahead
The peppers and onions can be sliced up to 3 days in advance. Store separately in airtight containers in the refrigerator.
Recipe tips and variations
- Yield: The exact yield depends on the size of your peppers and onion, but it should be about 2 cups of Fajita Veggies, enough for 4 servings, ½ cup each.
- Chipotle Burrito Bowls: Make your own copycat burrito bowls, tacos, and salads at home with my full collection of Chipotle Copycat Recipes:
- Proteins: Chipotle Chicken, Chipotle Steak, Chipotle Barbacoa, Chipotle Carnitas, Chipotle Sofritas
- Sides: Chipotle Cilantro-Lime Rice, Chipotle Black Beans, Chipotle Pinto Beans
- Sauces: Chipotle Guacamole, Chipotle Tomato Salsa, Chipotle Corn Salsa, Chipote Tomatillo Salsa, Chipotle Hot Salsa, Chipotle-Honey Vinaigrette
Storing Fajita Veggies
Store leftovers covered in the refrigerator for up to 4 days.
Recipe FAQs
Fajita seasoning is not part of the recipe for Fajita veggies, but in case you’re looking for a Fajita Seasoning blend, it’s a mix of chili powder, cumin, paprika, salt, sugar, garlic powder, onion powder, and cayenne pepper.
There are many ways to cut bell peppers, but this is my process: Slice off the top and bottom. Cut the pepper in half. Remove the seeds. Cut it into neat little strips.
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Fajita Veggies (Chipotle Copycat)
Ingredients
- 1/4 cup sunflower oil (see note 1)
- 2 large green peppers stemmed, cored, and sliced (see note 2)
- 1 large red onion thinly sliced (see note 3)
- 1/2 teaspoon dried oregano (see note 4)
- Salt
Instructions
- In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, oregano, and salt to taste (I like ½ teaspoon).
- Cook, tossing occasionally, until slightly softened but still tender-crisp, about 7 minutes. Remove from heat and serve.
Recipe Video
Notes
- Sunflower oil: Substitute olive oil or avocado oil if you prefer.
- Bell peppers: You can use any color, but I’ve noticed that Chipotle most often uses green peppers or a mix of green and red.
- Onions: Chipotle uses red onions, but you can use white or yellow if that’s what you have.
- Oregano: Chipotle uses dried Mexican oregano. It tastes more like marjoram than Italian oregano and can be tricky to track down (I always find it at the Mexican grocery store). You can use either one (and you can choose fresh over dried if you want).
- Yield: The exact yield depends on the size of your peppers and onion, but it should be about 2 cups of Fajita Veggies, enough for 4 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The peppers and onions can be sliced up to 3 days in advance. Store separately in airtight containers in the refrigerator.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Thanks for this easy simple recipe and it tastes really good and just what I was going for! Def need to learn to trim my vegetables into thinner strips…I’m laughing at what my end product looks like compared to your pictures. Thanks again!
You’re welcome, Yulin! ๐ – Meggan
Easy and perfect for our burrito bowls!
Glad you enjoyed it, Jen! – Meggan
Meggan,
You nailed it! Nice job! We live 100 miles from the nearest Chipotle and miss it! We hot the flavors dead on! The rice needed double the lime and lemon juice, so 4T to 2 dry cups of rice. I’ve never cooked dried black beans before, but they tasted perfect when finally done! Thank you! Xoxxo Lol!
You’re so welcome, Shannon! I’m so happy you loved them! – Meggan
Can you make them the day before?
Hi Nancy, yes! You can make them up to 3 days in advance. Take care! – Meggan
Wow such a lovely idea about this information
This is so good and I make it often!! But curious as I’m counting calories now, how many servings does this make? I see 74kcal but curious how big a serving is. Thanks!!
Hi Christine, thank you for the question! It makes about 2 cups total – 1/4 cups servings each (depending on the size of the bell peppers and onions, it may vary some). Take care! – Meggan