Fajita Vegetables (Chipotle Copycat)

5 from 1 vote

Make restaurant-quality, copycat Chipotle fajita veggies in under 20 minutes with just 5 ingredients – they’re slightly sweet, lightly charred, tender-crisp, and delicious over everything!

Prep Time5

Cook Time10

Total Time15

Course: Side

Cuisine: American, Spanish

Diet: Vegan

Servings:

Calories: 90kcal

Author: Toni Okamoto

Equipment

Ingredients

2 tablespoons of high heat oil
2 large green peppers, sliced
1 large red onion, thinly sliced
½ teaspoon dried Mexican oregano
Pepper to taste

Instructions

In a large skillet over medium-high heat, heat oil. Add peppers, onions, and salt.
Cook for 10 to 15 minutes, stirring occasionally, letting some onions and pepper slightly brown.
Add the oregano, mix well, and add more salt and pepper if needed. Cook for one more minute.
Remove from heat and serve.

Notes

Use a cast iron pan if you have one: This will help produce that slightly charred flavor, along with using a large enough skillet (if it’s too small, the veggies will steam).

Use fresh vegetables: While it’s technically possible to use frozen peppers and onions, they become very soft and won’t caramelize in the same way.

Don’t stir too much: Letting the fajita vegetables sit in the pan for a bit will encourage charring and caramelization.

If you can’t find Mexican oregano: Try combining equal parts Italian oregano and marjoram with just a squeeze of lemon or lime juice. Alternatively, you could use fajita seasoning, if preferred.

Nutrition