Description
This Chipotle copycat fajita veggies recipe features vibrant bell peppers and red onions sautéed to perfection with a blend of smoky spices and garlic. Ready in just 20 minutes, it’s a flavorful and versatile vegetable side or filling perfect for tacos, burrito bowls, or enjoying on its own.
Ingredients
Scale
Vegetables
- 3 bell peppers (red, yellow, and green)
- 1 red onion
Seasonings & Oil
- 2 tablespoons avocado oil
- 2 garlic cloves (finely minced)
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ¼ teaspoon oregano
- 1 teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
Instructions
- Cut the Veggies: Thinly slice the bell peppers and red onion into strips, preparing them for sautéing.
- Heat the Garlic: Heat avocado oil in a large cast iron skillet over medium-high heat until it’s sizzling hot, which should take a few minutes.
- Cook the Peppers and Onions: Add the sliced peppers and onion to the skillet along with chili powder, paprika, cumin, oregano, salt, and pepper. Cook for 7-8 minutes, stirring occasionally. For added char, let the veggies sit undisturbed for a minute or two before stirring, but watch closely to avoid burning.
- Sauté the Garlic: During the last minute of cooking, move the veggies aside to an open area of the pan and add the finely minced garlic. Cook the garlic for about 30 seconds, or until fragrant.
- Serve the Fajita Veggies: Mix the garlic and veggies together, remove the skillet from heat, and serve the flavorful fajita veggies on tacos, burrito bowls, or enjoy them as a standalone dish.
Notes
- Use a cast iron skillet for best heat retention and flavor development.
- Adjust salt and spices to suit your taste preferences.
- For more charred veggies, do not stir too frequently but monitor to prevent burning.
- These fajita veggies can be stored in an airtight container in the refrigerator for up to 3 days.
- Optionally, garnish with fresh cilantro or a squeeze of lime for added brightness.
