Fajita Veggies Recipe (Chipotle Copycat)

Original Post: https://www.evolvingtable.com/fajita-veggies/

Fajita veggies are cooked in a cast-iron skillet to get a gorgeous char on the bell peppers and onions.

4.80 from 5 votes

Fajita Veggies Recipe (Chipotle Copycat)

Making Fajita Veggies at home that taste just like your favorite restaurants' (hello Chipotle and Qdoba!) has never been easier! In fact, with a few of my tricks (using a cast-iron skillet, a sprinkle of seasoning, and thinly sliced bell peppers and onions) you'll get flavor-packed veggies with a gorgeous char every time!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican

Servings: servings

Author: London Brazil

Ingredients

3 bell peppers red, yellow, and green
1 red onion
2 tablespoons avocado oil
2 garlic cloves finely minced
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon oregano
1 teaspoon salt to taste
¼ teaspoon pepper to taste

Instructions

Thinly slice the bell peppers and onion.
3 bell peppers, 1 red onion
Heat the oil in a large cast iron skillet over medium-high heat for a few minutes. Once it's sizzling hot, add the peppers, onions, chili powder, paprika, cumin, oregano, salt, and pepper. Cook for 7-8 minutes, stirring occasionally. For more of a char, let the veggies sit for a minute or two before stirring. Pay close attention, however, because they can burn quickly!
2 tablespoons avocado oil, ½ teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon cumin, ¼ teaspoon oregano, 1 teaspoon salt, ¼ teaspoon pepper
During the last minute of cooking, add the garlic to an open area of the pan and cook for 30 seconds, or until fragrant.
2 garlic cloves
Mix everything together and remove from the heat. Serve on tacos, in a burrito bowl, or enjoy on their own!

Video

Notes

Spice Level: For an extra kick of heat, mix in some thinly sliced jalapenos or serrano peppers.
Onion: A red onion will give you a more pungent bite, while a sweet or yellow will mellow the flavor out more.
Gorgeous Char: Allowing the vegetables to sit for a minute or two before stirring caramelizes the natural sugars in them, enhancing their flavor, and giving them that char!
Prepping Ahead: The vegetables can be sliced and stored in separate airtight containers in the fridge up to 3 days in advance.
Storage: Cooked fajita veggies can be stored in an airtight container in the refrigerator for up to 5 days or frozen in a freezer-safe zip-top bag with all the air removed for up to 4 months.

Nutrition