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Fajita Veggies (Chipotle Copycat)

Name: Fajita Veggies (Chipotle Copycat)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 10 ounces peppers of choice (I used green, red and yellow) (, sliced (about 1 ½ average sized peppers)); 3 ounces onions (red, yellow or white) (, sliced (about ½ average onion)); ½ -1 teaspoon salt; 1 teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ¼ teaspoon ground black pepper; Drizzle of oil for sautéing (, optional (can also use broth if oil free)); 1 tablespoon lime juice

By Sophia DeSantis, Reviewed by Anjali Shah on July 5, 2025

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These Fajita Veggies are my quick and delicious go-to recipe for adding flavor and color to any meal in just 20 minutes. I love sautéing colorful bell peppers and onions with Mexican-inspired spices. It’s so easy, and my family absolutely loves loading their plates with these lightly spiced veggies!

Wooden spoon mixing cooking peppers and onions in a pan

I’m always looking for ways to make vegetables more exciting at our dinner table. Since my husband and I love spicy Mexican food, I decided to recreate these Chipotle-style fajita veggies to serve alongside some smoky vegetarian fajitas one evening for our weekly Mexican dinner.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🌮 More Vegan Mexican Food Recipes!

📋 Recipe Card

What started as a spicy side dish for us eventually evolved into a family favorite as I learned to adjust the spice levels for the kids’ palates. Now, every time I make this smoky red pepper crema for our Mexican dinner, I prepare these veggies two ways: a spicier version for the adults and a milder version that my kids enjoy just as much.

👩🏽‍🍳 Why I Love This Recipe

These fajita veggies have transformed our family dinners. My husband raves about the authentic Mexican restaurant flavors, while I appreciate having a healthy vegan side dish that’s easy to customize. The beauty of this recipe is that it brings everyone to the table, even though we all enjoy it a little differently.

My recipe comes together in a snap by sautéing the peppers and onions with the spices. The combination of chili powder, cumin, and smoked paprika creates layers of warm, aromatic flavor that perfectly complement the natural sweetness of the bell peppers and onions. I add a splash of fresh lime juice at the end to brighten everything up and bring that authentic Mexican taste my husband and I always crave.

I love watching my children gradually become more adventurous with trying the spicier version. I’ve even made these fajita veggies for friends on Taco Tuesday, and they’re always amazed by how such simple ingredients can create such incredible flavor. Whether you’re following a vegan lifestyle or need gluten-free options, these versatile veggies are a must-try addition to your recipe collection that will surely become a favorite on your next dinner party.

🥘 Ingredients

I love that I only need a few simple ingredients to make this tasty fajita veggies recipe any time of the week. Here’s what I use:

Bell peppers: I always use a mix of red, yellow, and green bell peppers to get that classic Chipotle-style look and flavor. The colors also make the dish really vibrant and fun to serve.

Onions: I usually go with yellow onions because they’re mild and sweet, but red or white onions work just as well. I slice them thin so they cook evenly with the peppers.

Veggie fajita seasoning: I mix together chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. It’s a simple combo that gives the veggies a savory flavor without being too spicy.

Lime juice: I always finish with a squeeze of fresh lime juice.

🔪 How To Make

Making these fajita peppers and onions is so easy that honestly, even my kids can cook it. Ha! Here’s how I like to do it:

Sauté the veggies: I add the sliced peppers and onions to a hot pan with a little oil, then sprinkle in the salt and spices. I cook everything, stirring occasionally, until the veggies are tender.

Finish with lime: I take the pan off the heat and squeeze fresh lime juice over the veggies. Then I give them a quick toss and serve them up while they’re still warm.

💭 Expert Tips

My #1 Secret Tip for making these fajita veggies is to slice the peppers and onions as evenly as possible. I used to rush through the prep and ended up with some pieces too soft and others still a little raw. Now I take an extra minute to make sure everything’s cut about the same size, and it really helps the veggies cook more evenly and taste amazing!

Other Tips To Keep In Mind:

Don’t overcrowd the pan: If I’m making a big batch, I use a large skillet or cook in two rounds. Overcrowding the pan can make the veggies steam instead of sauté, and I like those slightly charred edges.
Use high heat for a quick sear: I keep the heat on medium-high so the veggies get that nice bit of caramelization without getting soggy. Just a few minutes is all it takes to get the perfect texture.
Add the lime juice at the end: I always wait until the veggies are off the heat before adding the lime. It keeps the flavor fresh and really brings everything together.
Prep ahead for busy nights: If I know it’s going to be a rushed dinner, I slice the peppers and onions in the morning and store them in the fridge. That way, I can just toss everything in the pan when it’s time to cook.

📖 Variations

These are easy variations I like to make when I want to switch things up with these fajita veggies:

Southwest-style: I toss in a handful of corn kernels and black beans right at the end. It turns the veggies into more of a hearty filling that works great in bowls or wraps.

Balsamic fajita veggies: Instead of lime juice, I drizzle a little balsamic vinegar at the end. It adds a sweet tangy twist that pairs well with quinoa or roasted potatoes.

Mushroom fajita mix: I add sliced miso mushrooms to the pan with the onions and peppers. They soak up the spices and add a nice savory depth that makes the whole dish more filling.

🍽 Serving Suggestions

As a family of four, there always needs to be something extra on the table with these veggie fajitas. I love serving them with this easy 4-ingredient cilantro lime rice for a fresh and simple combination. For a hearty weekend lunch, I’ll serve them with a protein-packed vegan taco bowl for extra color and flavor.

When my kids want something fun and different, I’ll tuck these veggies into their favorite vegan pizza burrito for a Mexican-Italian fusion snack. And on busy weekends, I’ll whip up some quick and easy refried bean burritos with just 3 ingredients for a satisfying, healthy dinner that the whole family enjoys.

🧊 Storage Directions

Refrigeration: I let the fajita veggies cool completely, then store them in an airtight container in the fridge. They stay fresh for up to 4 days, which makes them perfect for quick lunches or dinner leftovers.

Freezing: If I have extra, I freeze them in a sealed freezer-safe bag or container. They’ll keep well for about 2 to 3 months, though the texture softens a bit once thawed.

Reheating: To reheat, I warm them in a skillet over medium heat until they’re hot. If I’m in a hurry, I’ll use the microwave, but I like the skillet best because it brings back a little of that nice sautéed texture.

❓Recipe FAQs

What’s the best way to keep the veggies from getting soggy?

I try not to crowd the pan too much and always cook them over medium-high heat. That helps the peppers and onions get a little char on the edges and stay slightly crisp. If the pan is too full, they’ll steam instead of sauté, so I sometimes cook them in batches if I’m making a lot.

Can I use frozen peppers and onions?

Yes, I’ve done that when I didn’t have fresh ones on hand. They still taste great, but they do release more water, so I just let them cook a few extra minutes until the liquid cooks off. It’s a good backup when I want to keep things simple.

Are these fajita veggies spicy?

Nope, they’re not spicy at all unless I add something extra. The seasoning gives them lots of flavor, but it’s mild enough that my kids eat them without any complaints. If my husband and I want some heat, I just cook a second batch with a little cayenne or chopped jalapeño added in.

🌮 More Vegan Mexican Food Recipes!

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