Fajita Veggies {Chipotle Copycat} are seasoned green peppers and red onions, sauteed until tender and perfectly cooked. Use them as a topping for all of your Chipotle Chicken recipes or add them to my Baha Fish Tacos!

Skillet of Fajita Vegetables
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Fajita Veggies {Chipotle Copycat}

If you are a big fan of Chipotle restaurants, make your own Chipotle-style meals at home. I have you covered with many of their popular menu items like cilantro lime rice, chicken burrito bowls, guacamole, refried beans, chipotle steak, steak quesadillas, and these fajita veggies. Additionally, I even make my own flour tortillas for all my tacos, like chicken tacos, and burritos.

Ingredients & Substitutions

Oil: I prefer olive oil for sauteing vegetables. However, Chipotle states they use sunflower oil for their fajita veggies.

Vegetables: Green bell peppers and red onions are in this recipe. Feel free to use your favorite fajita vegetables, including any color of bell peppers or onions.

Seasonings: Oregano and salt are the only spices you need to bring out the flavors in the vegetables. I recommend dried oregano. If you do use fresh oregano, you will need about three times the amount as dried or 3/4 teaspoon.

Raw Ingredient for Fajita Vegetables

Can I Add More Vegetables?

Sure! I stuck with the common fajita vegetable mix that is commonly used as well as the vegetables used at Chipotle restaurants. However, you could definitely add more variety like mushrooms, zucchini, tomatoes, and even jalapeno peppers, just to name a few.

Tongs Picking up Fajita Vegetables

Can I Make these Veggies Ahead of Time?

Yes! Easily prepare healthy and delicious fajita veggies for the week with this simple recipe. Simply cook the vegetables according to the instructions and allow them to cool before storing them in an airtight container in the refrigerator for up to 5 days.

More Chipotle Inspired Recipes

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Fajita Veggies {Chipotle Copycat}

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Fajita Veggies {Chipotle Copycat} are seasoned green peppers and red onions, sauteed until tender and perfectly cooked.


  • ¼ cup (53 g) olive oil
  • 2 large green bell peppers, seeded, sliced
  • 1 large red onion, thinly sliced
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried oregano


  • In a large skillet over medium-high heat, add oil. Once the oil is hot, add the green peppers and onion. Season the vegetables with salt and oregano.
  • Cook, stirring occasionally until softened slightly (12-15 minutes).
  • Remove from heat and serve with more fajita fixings.

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