Sometimes you have to just slow down, go back to basics, and enjoy some good food that’s not too complicated to make or eat. And that’s where these Copycat Chipotle Fajita Veggies come in. If you have always gotten these veggies added to your burritos and bowls at the beloved Tex-Mex chain then you’re going to enjoy the homemade version. It’s good food with few ingredients, plain and simple. Yet it changes up any meal in a special way. It’s funny how a dish can do that.

These veggies make any meal a healthier and more flavorful one by far. In true Tex-Mex fashion there’s a generous amount of dried oregano mixed in. But, there’s not a lot of heat or other spices which means these veggies can literally go with just about any meal. They’re great with steak or with pasta and they make wonderful burrito filings. And, with just 3 pieces of produce you can make this tasty recipe.

To get started heat your oil up in a larger skillet. To really get that seared flavor and color I recommend using a cast iron skillet. I find that my stainless skillets just don’t do this in the same way and I consistently get better results for these veggies when I use my cast iron.

You also want to make sure that the pan is big enough to hold and cook all the veggies at once. You want to lightly char them instead of inadvertently steaming them so make sure they have a little room.

You don’t really need to stir these a lot, just a few times throughout cooking. Letting them sit in one position for a little while allows them to develop some color and that means more flavor.

The cooking process goes quickly and before you know it you’re ready to serve these tasty veggies. I served mine here with some rice seasoned with lime and cilantro as well as some black beans. These Copycat Chipotle Fajita Veggies truly do make the meal!