Make your Mexican recipes pop with these fajita veggies copycat recipe of the famous Chipotle side. Fresh, flavorful, and easy to make.
These Chipotle style vegetables can be used in anything from bowls to burritos and make a perfect side to just about anything!
This post was originally published on August 19, 2021.
I love making sides that we can use all week in all the things. Add this fajita vegetables recipe to a Chipotle style burrito bowl for an easy and healthy dinner!
Fajita veggies are so simple, yet add so much flavor to any dish. Seriously, I use them for breakfast, lunch, and dinner!
They can stand alone as a simple side dish, taste great over a bed of rice and beans, or go well in endless recipes. You only need a few simple items to make this tasty fajita veggies recipe:
- Bell peppers
- Veggie fajitas seasoning - chili powder, cumin, smoked paprika, garlic powder, salt and pepper
- Lime juice
How to Make Fajita Veggies
Making these fajita peppers and onions is almost too easy! Here's what to do:
- Sauté the peppers, onions, salt and spices.
- Add lime juice and enjoy!
How to Make Veggie Fajitas
We love making these sheet pan fajitas, but these Chipotle fajita veggies make an excellent filling for all kinds of homemade fajitas including vegetarian fajitas or meat based! Prep all the topping options and let everyone build their own with:
- Tortillas- flour or corn
- Cheese- dairy free if needed, or even try vegan nacho cheese!
- Sour cream- try this homemade vegan sour cream
- A fresh lime wedge
- Mexican Rice
- Refried Beans
- Optional protein of choice - chicken, steak, or shrimp are all classic fajita flavors.
More Ways to Use Fajita Vegetables
These Chipotle veggies also make a great addition to any of these plant based recipes:
Preparation and Storage Tips
- Any bell peppers will work. For the most color, use a mix of green, red and yellow.
- The best onions for fajitas are red, yellow, or white onions.
- Slice the fajita onions and peppers in uniform sizes so they cook evenly.
- Make up the fajita seasoning in advance to save time! Just mix up the dry spices and store in an airtight container until you are ready to use.
- You can also pre-wash and cut the peppers ahead of time. Store them in an airtight container in the fridge.
- These fajita vegetables also reheat really well, so make extra for meal prep!
- Store the cooked veggies in an airtight container in the refrigerator for up to 3-5 days.
Fajitas are a dish popular in TexMex cuisine consisting of meat, peppers, onions, tortillas, and toppings served in a sizzling cast iron pan. Fajitas are served deconstructed so the diner may build their own taco-like creation.
Generally, fajitas are served with cheese, sour cream, salsa, guacamole, and lettuce.
The restaurant chain offers peppers and onions that have been cooked in seasonings as one of their toppings. This fajita veggie recipe recreates their flavors.
Each recipe varies slightly, but most fajita seasoning contains at least: chili powder, cumin, smoked paprika, garlic powder, ground black pepper, and salt.
Yes they are, they're low in calories and pack in healthy vitamins. Peppers are great sources of vitamins A and C, as well as good providers of fiber, potassium, and folic acid. In addition to offering vitamin C and potassium, onions are rich in B vitamins and antioxidants.
Slice them up and dip in hummus, ranch, or guacamole. Or, make fajitas, stuffed peppers, or roasted red pepper pasta. You can even roast a bunch to add to recipes!
Whole bell peppers can be kept in the fridge for up to 1 to 2 weeks. Onions keep well in a cool dark place for over a month. Once cooked, the peppers and onions will last for 3-5 days when store in an airtight container in the refrigerator.
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Fajita Veggies (Chipotle Copycat)
- 10 ounces peppers of choice (I used green, red and yellow) , sliced (about 1 ½ average sized peppers)
- 3 ounces onions (red, yellow or white) , sliced (about ½ average onion)
- ½ -1 teaspoon salt
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Drizzle of oil for sautéing , optional (can also use broth if oil free)
- 1 tablespoon lime juice
- Sauté the peppers, onions, salt and spices until just cooked. About 10 minutes.
- Remove from heat and add the lime juice. Combine to incorporate.
- Serve with anything!
- Add lime and salt to meet your preference.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
These were absolutely delicious! I cooked them longer than 10 minutes (closer to 30 minutes on medium-low heat) because I wanted them very soft. I accidentally forgot to add the lime juice, but they were still delicious! They took our tacos to the next level. We will definitely make these again.
Yay! I am so happy you liked them Kelli! And yes! If you want them to be soft and almost caramelized (like you would onions) then low heat and longer is the way to go. I will try that next time too!
These veggies are perfect for meal prep! I made a big batch and added them to breakfast bowls, tacos, and burrito bowls throughout the week. Delish!