Fajita Veggies
from kristineskitchenblog.comThese 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.
Servings: 6 servings
Calories: 66kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
