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Chipotle fajita veggies with oregano in cast iron skillet with lime wedges.
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5 from 1 vote

Fajita Veggies Recipe

Our go-to recipe for classic 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, GF, DF
Prep15 mins
Cook20 mins
Total35 mins
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: chipotle fajita veggies, how to make fajita veggies, veggie fajita recipe
Servings: 8 servings
Calories: 56kcal
Author: Ari Laing

Equipment

Cast iron skillet

Ingredients

  • 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

Instructions

  • 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!

Notes

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

Nutrition

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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