Description
This Copycat Chipotle Fajita Veggies recipe captures the smoky, savory flavors of Chipotle's famous fajita vegetables. Featuring tender, caramelized bell peppers and onions seasoned with oregano and perfectly sautéed in olive or avocado oil, it's a quick and easy vegan and gluten-free side or filling to elevate your tacos, burritos, fajitas, or bowls.
Ingredients
Vegetables
- 2 green bell peppers, seeded and sliced
- 1 red onion, halved and sliced
Seasonings & Oil
- 2 tablespoons olive or avocado oil
- 1 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the oil: Place a large skillet, preferably cast iron, over medium-high heat and add the olive or avocado oil. Allow the oil to heat until shimmering but not smoking.
- Sauté the vegetables: Add the sliced green bell peppers and red onion to the skillet. Cook them for 7 to 10 minutes, stirring and turning as needed to ensure even cooking. The onions should start to caramelize and the edges of the vegetables should develop a nice brown color.
- Season the veggies: Sprinkle the dried oregano over the cooked vegetables and season with salt and pepper to your taste. Stir well to evenly distribute the seasoning.
- Finish and serve: Remove the skillet from the heat. Serve the fajita veggies hot alongside rice and beans or use as a flavorful filling for burritos, fajitas, tacos, or your favorite dishes.
Notes
- For best flavor, use a cast iron skillet to achieve a nice sear and caramelization on the vegetables.
- You can substitute the green bell peppers with other colored bell peppers if desired for a more colorful dish.
- Adjust the oregano amount to your taste for herbal intensity.
- Serve immediately for optimal texture and warmth or reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Mexican
