Fajita Veggies (Chipotle Copycat)
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!
Servings: 6
Calories: 19kcal
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
Instructions
- Sauté the peppers, onions, salt and spices until just cooked. About 10 minutes.
- Remove from heat and add the lime juice. Combine to incorporate.
- Serve with anything!
Notes
- 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!
- 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.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 181mg | Potassium: 124mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 40mg | Calcium: 12mg | Iron: 1mg