Fajita Veggies (Chipotle Copycat Recipe) (2024)

FAQs

How do you get the char on fajita vegetables? ›

Grill the peppers in the cast-iron pan for 8 to 10 minutes, tossing occasionally, until charred and soft. Be careful not to overfill the pan or the veggies won't char on the edges - cook them in 2 batches, if necessary. Grill the mushrooms and onion wedges directly on the grill for about 4 minutes about per side.

Chipotle fajita veggies are a delicious and healthy addition to any meal. These veggies are typically made with a mix of bell peppers, onions, and spices, and are often served alongside grilled meats or as a vegetarian option.

The primary vegetable option at Chipotle is listed as “veggie” under the protein choices, and includes guacamole with your choice of black beans or pinto beans. However, Chipotle also offers fajita vegetables as a main option under toppings, which is an add-on item that's made with grilled bell peppers and onions.

Life Pro Tip: You can add the grilled fajita veggies to your order at Chipotle any time for no extra charge. But even better, you can whip up your own giant batch in 15 minutes or less. You can add other quick-cooking vegetables like zucchini, mushrooms, or tomatoes, too.

Preheat oven to 450 degrees Fahrenheit. In a large bowl, toss the vegetables with the oil, herbs, and salt and pepper. Pour into a large jelly roll pan and bake 20-25 minutes, tossing once or twice during the cooking process. The vegetables are done when they have nice char marks and are still vibrant in color.

Fajita veggies at chipotle are simply made with bell peppers, onions, oregano, oil, and salt. While we used green bell peppers to mimic Chipotle, any color of bell pepper would be delicious in this recipe.

Rice bran oil is our primary cooking oil at Chipotle.

Grilled or Sautéed Onions & Peppers in Fajitas

Both onions and peppers contain a lot of vitamin C which is a metabolized protein that helps boost our immune system. Onions are rich in antioxidants and work as an anti-inflammatory.

Pro tip: Guac isn't extra when you go full veggie mode. Supergreens, Sofritas, White Rice, Fajita Veggies, Fresh Tomato Salsa, Corn Salsa, and Guac. Our Sofritas is made with organic soy protein, braised with fresh peppers, tomatoes, herbs, and spices.

2. Now it's time to choose the main filling. Chipotle's vegan option is Sofritas, which is seasoned tofu that's really tasty and just a little bit spicy. Or you can always opt to do just veggies if you don't want tofu.

How many peppers per person for fajitas? ›

(You can use as much or as little onion as you like, but generally one onion is right for four people.) Choose any color bell pepper you like—aim for about two peppers for four people—and slice them into long strips.

Ask for Both Types of Rice and Beans

After ordering five burritos a day for several days, he found that Chipotle customers could get double the rice and beans, simply by asking for both types of each. Best of all, there's no extra charge for these added ingredients.

If you're looking to get the most food for your money at Chipotle, ordering a bowl instead of a burrito is a great place to start. This is because you often get significantly more food compared to regular burritos.

The shredded white cheese that Chipotle uses is commonly known as Monterey Jack. It is a semi-hard cheese made from cow's milk that melts well when exposed to heat. Chipotle's Monterey Jack cheese is used to make quesadillas and queso dip, and it's happily added to any menu item when asked.

Cast iron skillets, griddle pans and grill pans with ridges all help to replicate grilled textures and flavors. No matter which pan you use, be sure to preheat it before adding your food to get a spectacular sear on your meats and veggies.

Prepare charcoal or gas grill for cooking (375°F). Season the fajita meat on both sides with the fajita seasoning. Grill the fajitas for 6 to 8 minutes on each side or until cooked to the desired degree of doneness.

Well, burning (or charring if you prefer) intensifies flavor. It's a lot of the same reason we brown vegetables. Heat creates reactions with sugars, amino acids, and proteins to create new flavor molecules and aromas. You end up with a depth of flavor you'll never have when a vegetable is raw.

Heat a dry cast-iron skillet or grill pan on high heat. Place the halved fruit, cut sides down, on the hot surface. Cook for 3 to 5 minutes, until you see the fruit begin to release moisture. Lift carefully to check the char level – it should be dark brown, not black.