Chipotle fajita veggies calories come to 20 for a 2.5 oz scoop of grilled peppers and onions, carrying 1 g of fiber and 150 mg of sodium. For anyone trying to make a lighter bowl feel like a full meal, this is the most effective scoop on the line.
| Standard serving | Cal | Protein | Carbs | Fat | Fiber | Sodium | Sugar | Sat fat |
|---|---|---|---|---|---|---|---|---|
| Fajita Vegetables | 20 | 1 g | 5 g | 0 g | 1 g | 150 mg | 2 g | 0 g |
Cutting rice from a bowl removes 210 calories and a lot of the volume with it. Replacing that volume with fajita vegetables costs 20 calories — you keep a full container of food at a 190-calorie saving. The trade-off is 150 mg of sodium, since the vegetables are grilled with seasoning.
Lettuce is lighter at 5 calories and carries no sodium, but it does not eat like a hot ingredient. Fajita vegetables cost 15 more calories and 150 mg more sodium for something that behaves like part of the meal rather than a garnish.
| Side by side | Cal | Protein | Carbs | Fat | Fiber | Sodium | Sugar | Sat fat |
|---|---|---|---|---|---|---|---|---|
| Fajita vegetables | 20 | 1 g | 5 g | 0 g | 1 g | 150 mg | 2 g | 0 g |
| Romaine lettuce | 5 | 0 g | 1 g | 0 g | 1 g | 0 mg | 0 g | 0 g |
Yes, fajita vegetables are grilled with a small amount of oil and seasoning. The fat contribution stays negligible at 0 g, but the seasoning is where the 150 mg of sodium comes from. For 20 calories a scoop, the peppers and onions remain the cheapest way to add real volume to a bowl.
Yes, fajita veggies contribute 1 g of fiber a scoop. That is modest next to black beans at 7 g or guacamole at 6 g, but it stacks with them at a cost of only 20 calories. The fiber guide shows how far those combinations reach against a daily target.
Every figure here follows how portions are handled. Browse nutrition for every menu item, or add your exact order up.