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Copycat Chipotle Fajita Veggies

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.

Copycat Chipotle Fajita Veggies

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.

Copycat Chipotle Fajita Veggies

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.

Copycat Chipotle Fajita Veggies

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.

Copycat Chipotle Fajita Veggies

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!

Copycat Chipotle Fajita Veggies

Yield(s): 8 servings

15m prep time

10m cook time

41 calories

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When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
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Ingredients
  • 2 tablespoons olive or avocado oil
  • 2 green bell peppers, seeded and sliced
  • 1 red onion, halved and sliced
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
Preparation
  1. Heat oil in large skillet over medium-high heat, cast iron preferred. Add peppers and onion. Cook for 7-10 minutes, turning as needed. Onions should be beginning to become caramelized and edges of veggies should be browned.
  2. Add oregano, salt, and pepper and stir. Remove from heat and serve with rice and beans or on burritos, fajitas, or tacos.

Recipe adapted from Downshiftology.