Fajita Veggies (Chipotle Copycat Recipe)

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These Fajita Veggies are a Chipotle copycat recipe, but are even tastier, and can be used in all sorts of Mexican inspired meals. Try these with everything from Beef Barbacoa to Pork Carnitas, or piled into a taco bowl! They’re easy to make, super flavorful, and a great addition to any ‘build a bowl recipe’ you like to make at home.

A white skillet filled with Fajita Veggies and a wooden spoon and striped linen.

These easy to make Fajita Veggies are part of our Mexican ‘build a bowl’ series. Last week we started with the Chipotle Chicken and Best Guacamole. And now we’re adding some tasty fajita veggies to the mix. Stay tuned for lots more to come over the next 2 weeks, and I’ll link them all below as they’re added so you can mix and match to make endless Mexican meals!

Mexican inspired meals are something we never get tired of. And so you’ll find us eating some sort of a ‘build your own bowl’ almost every single week of the year. These types of recipes are also perfect for meal prepping as well. You can make all the different components to build your bowl, and then heat and assemble as desired throughout the week.

This concept of bowl food is also really family friendly because everyone can assemble theirs just as they’d like. And as a bonus, the leftovers are pretty good cold the next day packed for lunch.

A side view of a white skillet filled with Fajita Veggies being scooped out with a wooden spoon.

Let’s get started by talking about the ingredients for these Fajita Veggies:

  • Bell peppers – You can use any color of bell pepper you’d like here. You’ll often find green bell peppers in fajita veggies when you’re in a restaurant. But we personally prefer red, orange, or yellow. We both find these peppers sweeter, and we like the flavor better. But feel free to use what you have or like the best.
  • Onion – Again you can use any color of onion here. Red onion adds lots of nice color and has a slightly milder flavor, but I often use white or yellow onions as well.
  • Garlic – Just a touch of garlic goes a long ways to making these fajita veggies downright addictive in combination with the spices.
  • Ground cumin & dried oregano – are the traditional spices added to fajita veggies, and I like to add just a touch. Feel free to adjust the spices to your taste! We both prefer to add a small amount of these spices to enhance the flavor, but still keep the peppers and onions the main focus.
  • Avocado oil is what I love to use when I’m cooking over high heat, but you can use any cooking oil that you like.

Ok… let’s make this recipe step by step:

All the ingredients for the Fajita Veggies on a wooden cutting board.

Step 1:

Start by measuring out the spices, oil, and mincing the garlic.

Time saving tip: Use a garlic press to make quick work of the garlic and speed things up!

The onions for the fajita veggies cut up into half moon slices on a wooden cutting board.

Step 2:

Next cut the ends off the onion, and then cut the onion in half from the top to the bottom. Peel away the tough, outer layer and lay each half flat side down on the cutting board. Cut across the rounded top into 1/4″ thick half moon slices.

Cutting up the peppers for the fajita veggies on a wooden cutting board.

Step 3:

To prep the peppers, cut away the cores and remove the stem. Cut them in half and remove the seeds. Cut the peppers into strips about 1/4-1/2″ thick.

Sautéing the fajita veggies in a large white skillet.

Step 4:

Sauté the garlic for a few seconds in the pan, then add the spices and prepped veggies. Toss to combine and cook over medium-high to high heat, stirring as the veggies brown.

The finished Fajita Veggies in a white skillet with a wooden spoon.

Step 5:

Cook until the veggies have softened to your liking. We like our fajita veggies softened, not crisp tender, but not mush either which takes about 8-10 minutes.

Cooking tip: I get the best results with a cast iron pan for fajita veggies. The cast iron makes for the best ‘seared’ flavor and perfect browning. I’ve also used the enameled cast skillet you see in the photos, but I’ve had more sticking issues with it. You can also use any non-stick skillet you’d like.

Straight down view of a white skillet with Fajita Veggies and oregano around it.

And now for everything you need to ‘build a bowl’!

Choose as many of the above recipes as you’d like to mix and match and create a taco bowl or burrito bowl. You can also add all sorts of toppings like corn, black beans, grated cheese, and sour cream.

I really hope you enjoy these Fajita Veggies, they will add so much flavor to your Mexican meals! And if you do get a chance to make them, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for lots more Mexican inspired recipes, head over to the recipe index.

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The finished Fajita Veggies in a white skillet with a wooden spoon.

Fajita Veggies (Chipotle Copycat Recipe)

  • Author: Kari
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free


These easy to make Fajita Veggies will add so much flavor to your Mexican inspired meals!



1 tablespoon avocado oil

1 clove garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 red onion, 12 ounces, cut into 1/4” half moon slices

2 bell peppers, I used red & yellow, (1 pound total) cut into 1/4″ strips

1/2 teaspoon sea salt, or to taste


Preheat a large 9-10″ cast iron skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and minced garlic. Sauté until fragrant, about 30 seconds.

Then add the cumin, oregano, onion, and bell peppers. Cook stirring to combine, then stir only as the veggies brown. Continue to cook until the veggies are caramelized on the edges and softened, 8-10 minutes.

Serve immediately. Or refrigerate for 3-4 days and reheat as needed.

  • Prep Time: 10
  • Cook Time: 10
  • Category: Side Dish
  • Method: Sauté
  • Cuisine: Mexican

Keywords: Fajita Veggies Chipotle, Chipotle’s Fajita Veggies, Sautéed Fajita Veggies, Fajita Vegetables

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