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Chipotle fajita veggies with oregano in cast iron skillet.
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Cast-Iron Skillet Fajita Veggies

Our go-to recipe for classic Cast-Iron Skillet Fajita Veggies, just like they make at Chipotle. Use any variety of bell peppers and thinly sliced red onion, then cook over high heat with warm spices in a cast iron skillet until charred all over. Vegan, Gluten-free, Dairy-free.
Prep15 minutes
Cook20 minutes
Total35 minutes
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free
Keyword: chipotle fajita veggies, how to make fajita veggies, veggie fajita recipe
Servings: 8 servings
Calories: 56kcal
Author: Ari Laing


  • 3 sweet bell peppers any color, membranes and seeds removed, then thinly sliced into strips
  • 1 large red onion peeled and sliced into half moons
  • 2 Tbsp olive oil or avocado oil
  • 1 ½ tsp Kosher salt
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp chili powder
  • ¼ tsp freshly cracked black pepper
  • 1 lime juiced
  • Fresh cilantro optional, for serving


  • Preheat the skillet. Heat a large cast iron skillet over high heat for at least 3-5 minutes, or until the pan just begins to smoke. Add 2 Tbsp of olive oil (or a lighter neutral oil, such as avocado, canola, grapeseed, or vegetable).
  • Cook the veggies. Add sliced peppers and onion to the hot skillet. Add 1 ½ tsp Kosher salt, 1 tsp oregano, 1 tsp cumin, 1 tsp garlic powder, ½ tsp chili powder, and ¼ tsp black pepper. Toss well, then walk away for at least 5 minutes. You want the fajita vegetables to maintain enough contact with the surface of the pan to char and brown.
  • Be patient and continue cooking. Repeat this same process: stir, cook for 5 minutes, stir, until the veggies are charred all over and tender, about 15-20 minutes.
  • Finish with lime juice. Squeeze the juice of 1 lime into the pan, then taste and adjust seasoning as needed. Serve immediately!


  • Cooked fajita veggies will keep for 3-7 days when in a sealed airtight container in a refrigerator.


Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 60mg | Calcium: 17mg | Iron: 1mg
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