Chipotle Fajita Veggies Recipe With Creamy Avocado-Lime Drizzle

I always find myself needing a quick, hearty meal that satisfies everyone at the dinner table. When these chipotle fajita veggies recipe are sizzling in the large cast iron pan, the aroma fills the kitchen with smoky spice and makes my kids actually excited to eat their vegetables. This recipe transforms simple ingredients into a vibrant and filling main course, perfect for busy weeknights. The creamy avocado-lime drizzle adds a fresh, cooling element that perfectly balances the smoky heat of these chipotle fajita veggies, making a truly family-friendly favorite.

Ingredients

Bell Peppers and Onion: 2 large bell peppers (1 red, 1 yellow) and 1 large red onion, both cored/peeled and sliced into 1 cm (1/2 inch) strips. These form the classic fajita base, providing a mix of color and natural sweetness when caramelized. Cutting them into uniform strips ensures they cook evenly alongside the zucchini and mushrooms.
Zucchini and Mushrooms: 1 medium zucchini, halved lengthwise and sliced into 1 cm (1/2 inch) half-moons; 200 g (7 oz) cremini mushrooms, quartered. These vegetables add bulk and earthiness to the dish, making it hearty enough to serve as a low-carb main course. Cremini mushrooms add a deep, savory umami flavor as they char and release their moisture.
Cooking Oil: 45 mL (3 tbsp) olive oil, divided. Used in both the spice paste and for searing in batches to achieve proper caramelization and charring. Avoid extra virgin olive oil, which has a lower smoke point; standard olive oil or vegetable oil works best here.
Chipotle Spice Blend: 15 mL (1 tbsp) chipotle powder, 5 mL (1 tsp) smoked paprika, 5 mL (1 tsp) ground cumin, 2.5 mL (1/2 tsp) dried oregano, 2.5 mL (1/2 tsp) garlic powder, 2.5 mL (1/2 tsp) onion powder. This robust blend creates the signature smoky, spicy, and savory flavor profile for this chipotle fajita veggies recipe. Chipotle powder provides heat, while smoked paprika enhances the smoky depth without adding extra spice.
Avocado Drizzle Base: 1 ripe avocado, 60 mL (1/4 cup) fresh lime juice (divided), 30-60 mL (2-4 tbsp) water or unsweetened plant-based milk, 1 small garlic clove, 30 mL (2 tbsp) chopped fresh cilantro. This creamy, tangy sauce balances the smoky spice of the vegetables. Use fresh lime juice for the best vibrant flavor and to prevent the avocado from browning too quickly.
Seasoning: 5 mL (1 tsp) sea salt (divided) and 2.5 mL (1/2 tsp) freshly ground black pepper. These seasonings are essential for enhancing all the other flavors and pulling the whole dish together.

Instructions

Prepare and Spice Vegetables: In a large bowl, combine the sliced bell peppers, red onion, zucchini, and mushrooms. Set aside. In a small bowl, whisk together 15 mL (1 tbsp) of olive oil, chipotle powder, smoked paprika, cumin, oregano, garlic powder, onion powder, 2.5 mL (1/2 tsp) sea salt, and black pepper to form a spice paste. Pour this paste over the vegetables in the large bowl and toss well to ensure all vegetables are evenly coated in the seasoning. The finished spice paste should smell smoky and slightly pungent.
Sear First Batch of Fajita Veggies: Heat a large cast-iron skillet over medium-high heat. Add 15 mL (1 tbsp) of the remaining olive oil. Once shimmering, add half of the seasoned vegetables in a single layer to avoid crowding the pan. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp and have developed some charred edges. When cooking this chipotle fajita veggies recipe, searing in batches is key to getting crispy edges and preventing steaming. If the vegetables start to steam rather than sear, increase the heat slightly and avoid stirring too frequently to allow proper caramelization.
Cook Remaining Veggies and Set Aside: Remove the cooked vegetables to a warm serving platter. Repeat with the remaining 15 mL (1 tbsp) olive oil and the second batch of vegetables. Searing in batches is crucial for achieving high heat caramelization and charring. Once the second batch is cooked, add it to the serving platter.
Prepare the Avocado-Lime Drizzle: While the vegetables are cooking, prepare the Creamy Avocado-Lime Drizzle. In a small blender or food processor, combine the scooped avocado, 45 mL (3 tbsp) of the fresh lime juice, 30 mL (2 tbsp) water or plant-based milk, the small garlic clove, 30 mL (2 tbsp) chopped fresh cilantro, and the remaining 2.5 mL (1/2 tsp) sea salt. Blend until completely smooth and creamy. If the mixture is too thick, add the remaining 15 mL (1 tbsp) liquid, a teaspoon at a time, until it reaches a thick, pourable consistency. The consistency should coat the back of a spoon.
Serve and Garnish: Once all vegetables are cooked and on the platter, generously drizzle the vibrant green Creamy Avocado-Lime Drizzle over them in visible ribbons. Garnish with additional freshly chopped cilantro and arrange lime wedges on the platter for squeezing, creating a fresh, inviting contrast to the warm, charred fajita vegetables. This completes the chipotle fajita veggies recipe.

Serving Suggestions and Pairings

The best part about these smoky chipotle fajita veggies is how versatile they are. You can use them for an easy dinner idea in countless ways. Here are some of our family’s favorites:

Classic Fajita Meal: Pile the fajita veggies high into warm tortillas, adding a side of Mexican rice and black beans.
Protein Boost: Make it a surf-and-turf fajita night by adding grilled shrimp or sliced chicken breast for non-vegetarian family members.
Healthier Bowl Option: For a lighter meal, serve over quinoa, cauliflower rice, or in lettuce cups for an extra crunch. This is a great low-carb meal option.
Toppings Bar: Set out extra toppings like cotija cheese, sour cream (or plain Greek yogurt), pico de gallo, or pickled jalapeños for everyone to customize their plate.

FAQs

Can I use frozen vegetables for this recipe?

It is not recommended. Frozen vegetables will release too much moisture when thawed, preventing them from developing the charred edges and tender-crisp texture required for fajitas. Use fresh vegetables for the best results in this chipotle fajita veggies recipe.

What if I don’t have chipotle powder?

You can substitute it with 1/2 tsp cayenne pepper and 1/2 tsp smoked paprika to keep the heat and smoky flavor, though the depth will be slightly different.

How can I make this spicier (or milder)?

To increase the heat, add a pinch of cayenne pepper to the spice paste. To reduce the heat, simply use less chipotle powder.

How do I prevent the avocado drizzle from turning brown?

To keep the drizzle vibrant green, make sure to add extra lime juice (or a splash of vinegar) when blending. Store leftovers in an airtight container with a piece of plastic wrap pressed directly onto the surface.

Can I cook these fajita veggies on the grill?

Yes, grilling adds great char and smoky flavor. Toss the vegetables in the spice paste, then place them in a grill basket or on skewers over medium-high heat until tender-crisp.

What’s the best way to ensure proper charring on the vegetables?

The best tip I can offer is to use a cast iron skillet and make sure it is screaming hot before you add the vegetables. Also, avoid overcrowding the pan; work in batches to let the moisture escape and ensure caramelization, not steaming. I always do this to get those delicious charred edges on my chipotle fajita veggies.

Making Ahead and Storing Leftovers

These healthy chipotle fajita veggies work well for meal prep and make great leftovers for lunch the next day, provided you follow a few simple rules:

Meal Prep: You can slice all the vegetables ahead of time and store them in an airtight container in the fridge for up to 3 days. Prepare the spice paste separately and add it just before cooking.
Storing Leftovers: Store leftover fajita veggies in an airtight container in the refrigerator for up to 3 days. The avocado drizzle should be stored separately and is best enjoyed within 24 hours.
Reheating Tips: Reheat the fajita vegetables in a hot skillet for a few minutes to restore some crispness. Avoid microwaving, which will soften the texture too much.

Conclusion

This chipotle fajita veggies recipe proves that healthy eating doesn’t mean sacrificing flavor or satisfaction. The smoky, charred vegetables combined with the bright, creamy avocado drizzle create a perfectly balanced meal that’s hearty enough to be the star of your dinner table.

Add this vibrant, quick-prep recipe to your meal plan for the week and see how quickly it becomes a new family favorite. Don’t forget to save this recipe on Pinterest for easy future reference!