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A cast-iron skillet is loaded with flavorful fajita veggies.
5 from 1 vote

Fajita Veggies (Chipotle Copycat Recipe)

By making Fajita Veggies at home, you can savor a delicious Mexican side dish while skipping the takeout lines and prices! Thin strips of peppers and onion are flavored with homemade fajita seasoning and perfectly sautéed in a cast-iron skillet.

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 73 kcal


  • 3 bell peppers red, yellow, and green
  • 1 red onion white or sweet
  • 2 Tbsp. oil avocado or olive
  • 2 cloves garlic finely minced
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • ½ tsp. cumin
  • ¼ tsp. oregano
  • 1 tsp. salt to taste
  • ¼ tsp. pepper to taste


  1. Thinly slice the bell pepper and cut the onion into thin slices.*

  2. Add the oil to a cast iron skillet over medium-high heat along with the garlic. Sauté for 30-60 seconds, or until the garlic becomes fragrant and begins to brown.

  3. Add sliced peppers, onions, and seasonings. Cook over medium-high heat 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!

  4. Serve the fajita veggies immediately on tacos, in a burrito bowl, or on their own and enjoy!

Recipe Video

Recipe Notes

  • How to Slice Bell Peppers: Find a bulbous part of the bell pepper and cut this off. Locate the white membrane and continue cutting off the bell pepper flesh while keeping the white part attached to the seeds. You should end up with 4-5 pieces of bell pepper and the core with the seeds and membranes still attached. Repeat this with the remaining peppers. Trim and remove any white membranes, or pith, from the bell pepper flesh. Thinly slice into ¼-inch thick pieces.
  • How to Slice Onions: Cut and remove ½-1 inch from both ends of the onion. Make a shallow incision into the outer layer and then peel it off. Place the onion flat-side down onto the cutting board and slice it in half. Put the onion half cut-side down onto the board and cut it lengthwise into ¼-inch thick slices. Repeat this with the other half of the onion.

Meal Prep and Storage

  • To Prep-Ahead: The vegetables can be sliced and stored in separate airtight containers in the fridge in advance. The onions may be cut up to 7 days ahead, and the peppers up to 3 days ahead.
  • To Store: Cooked fajita veggies may be stored in an airtight contained in the refrigerator, for up to 5 days. 
  • To Freeze: Leftovers can be frozen in a freezer-safe zip-top bag with all the air removed, to help prevent freezer burn. They can be stored in this manner for up to 3-6 months. 
  • To Reheat: Frozen fajita vegetables should be thawed in the fridge overnight, but may also be defrosted in the microwave at 50% power. To warm them, place them back into a large skillet with a tiny bit of water and sauté over medium-high heat for roughly 3 minutes, or until heated through.

Nutrition Facts
Fajita Veggies (Chipotle Copycat Recipe)
Amount Per Serving
Calories 73 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 329mg14%
Potassium 186mg5%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 1g2%
Vitamin A 2197IU44%
Vitamin C 78mg95%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.