Fajita Veggies
from kristineskitchenblog.com
These Fajita Veggies are a colorful mix of bell peppers, onions and seasonings, cooked in a skillet until crisp and flavorful. Serve them with fajitas or chicken tacos, or in a burrito or burrito bowl.
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time13 minutes mins
Servings: 6 servings
Calories: 66kcal
- 3 bell peppers I used red, yellow and green
- 1 red onion or sweet yellow or white onion
- 2 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
Thinly slice the bell peppers and red onion.
Heat the olive oil in a large skillet, such as a cast iron skillet, over medium-high heat. Add the peppers and onions and cook, stirring occasionally, for 6-8 minutes, until veggies are almost done. They should be starting to soften and may be browned in spots.
Sprinkle the dried oregano, chili powder, cumin and salt over the vegetables and toss to coat the veggies with the seasonings. Continue cooking for 1-2 more minutes, stirring often. Serve fajita veggies wrapped in tortillas with chicken, steak or beans, in a burrito bowl, or as desired.
Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 161mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1918IU | Vitamin C: 78mg | Calcium: 13mg | Iron: 1mg
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