Fajitas Veggies
These Fajita Veggies have the restaurant flavor you love, made at home with real spices, herbs and lime, and nothing else (no seasoning packet needed)!
Ingredients
- 2 tablespoons vegetable oil
- 4 bell peppers red, green, yellow, orange or a combination, sliced
- 1 large onion red, yellow or white, sliced
- 6 garlic cloves minced
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Juice of 1 lime
Instructions
- Heat oil over medium heat in large cast iron skillet or other heavy skillet. Add bell peppers and onion and cook 12 to 15 minutes or until vegetables are tender but not mushy and well browned in some spots, stirring occasionally (but not too frequently).
- Stir in garlic, chili powder, oregano, cumin and salt and pepper. Cook 1 minute, stirring constantly.
- Stir in lime juice. Cook 1 minute, stirring constantly. Serve immediately.
Notes
- Use a cast iron skillet if at all possible (also perfect for blistered tomatoes and my shishito peppers recipe). The hot, even heat the skillet maintains really allows the vegetables to char in some spots, which is where a lot of that classic fajita flavor comes from.
- DON’T STIR TOO OFTEN. You want to stir occasionally so that you expose all of the vegetables to the same amount of heat, but if you stir TOO often, you’ll prevent anything from really browning, and you’ll basically just steam everything. Aim for 3 to 4 mintues between stirs.
Calories: 120kcal, Carbohydrates: 14g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Sodium: 303mg, Potassium: 355mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3818IU, Vitamin C: 161mg, Calcium: 39mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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