Fajita Vegetables (Copycat Chipotle)

Ingredients

• 2 tablespoonsolive oil
• 2 largegreen peppers
• 1 largered onion
• 1/2 teaspoon (or 1 tablespoon fresh)dried oregano (or fresh oregano)
• 1/2 teaspoonsalt

Instructions

1. 1

   Slice the vegetables

   Core the peppers and cut them into thin strips. Slice the red onion into thin strips as well.

2. 2

   Heat the skillet

   Set a large cast-iron skillet over medium heat and add the olive oil.

3. 3

   Sauté the vegetables

   When the oil is hot, add the peppers, onion, oregano and salt. Sauté for about 10 minutes, stirring frequently, until the vegetables are tender.

4. 4

   Serve warm

   Take the skillet off the heat and serve the vegetables warm.

What are fajita vegetables?

Fajita vegetables are strips of peppers and onion cooked until tender, often served alongside or inside tortillas. Fajita-style cooking is associated with Tex-Mex food, and this version takes its cue from the pepper-and-onion topping served at Chipotle.

A short skillet cook keeps the vegetables distinct rather than turning them into a sauce. Oregano and salt give them a simple savoury flavour that works across tacos, bowls and other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 0g protein, 4g carbs, 3g fat.

The olive oil supplies most of the fat, while the peppers and onion contribute carbohydrates; there is little protein in the listed ingredients. To make a more balanced plate, serve a portion with beans or another protein-rich filling and a grain such as rice.

Choosing and cutting the vegetables

Peppers: Choose large, firm green peppers and remove their cores before slicing. Thin, even strips cook at a similar pace.

Onion: A large red onion brings sweetness and colour as it softens. Cut it into strips about as thick as the pepper strips.

Getting the skillet ready

Cast iron: Heat the large skillet over medium heat before adding the oil, as directed. A hot pan helps the vegetables start cooking promptly.

Oil: Add the olive oil to the preheated pan and wait until it is hot before adding the vegetables. Keep the heat at medium so they can soften without scorching.

Sautéing for the right texture

Stirring: Stir frequently as the vegetables cook for about 10 minutes. This helps them cook evenly and prevents the strips from sitting against the hot pan for too long.

Doneness: Look for tender vegetables that still hold their shape. If they need more time to reach that texture, continue cooking and keep stirring.

Seasoning the vegetables

Oregano: Dried oregano is added with the vegetables; fresh oregano is offered as an alternative. The listed swap is 1 tablespoon fresh oregano for 1/2 teaspoon dried.

Salt: Add the salt with the oregano so it seasons the vegetables as they cook. Taste at the end and adjust only if needed.

Serving ideas

Tacos and bowls: Spoon the warm vegetables into tacos or over a burrito bowl. They also make a colourful topping for other Mexican-inspired dishes.

A balanced plate: Pair them with a protein-rich filling and a source of grains or beans for a more substantial meal. Serve straight from the skillet while warm.

Recipe notes & tips

• Cut the peppers and onion into similarly sized strips so they soften at about the same rate.
• Preheat the skillet before adding the olive oil.
• Wait until the oil is hot before adding the vegetables.
• Stir frequently during the 10-minute sauté.
• Use the listed fresh oregano alternative if you do not have dried oregano.

Variations

• Use mixed peppers: Replace some green pepper with another colour for a different look.
• Choose fresh oregano: Use 1 tablespoon fresh oregano in place of 1/2 teaspoon dried.
• Add spice: Serve with a separate spicy salsa or hot sauce.
• Make it a taco filling: Add the warm vegetables to tortillas with your chosen filling.
• Top a bowl: Spoon the vegetables over a rice or bean bowl.

Common mistakes to avoid

• Uneven strips: Cut the peppers and onion to similar thickness so they cook more evenly.
• Adding vegetables too soon: Let the oil become hot before putting the sliced vegetables in the pan.
• Infrequent stirring: Stir often during cooking to help the vegetables soften evenly.
• Overcooking: Check for tenderness at about 10 minutes and take the skillet off the heat once the vegetables are tender.
• Serving cold: Serve the vegetables warm, as directed.

How to store

Refrigerate leftovers in a covered container for up to 3–4 days. Reheat in a skillet over medium heat, stirring until warmed through, or use a microwave-safe dish.

Frequently asked questions