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Fajita Veggies

Fajita veggies
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5 from 4 reviews

This easy recipe combines colorful peppers and onions with my favorite spices for a flavorful addition to your favorite fajitas. Add a protein of your choice or keep it vegetarian for a delicious weeknight dish.

Ingredients

Scale
  • 3 bell peppers, sliced into thin strips
  • 1 medium red onion, sliced into thin strips
  • 2 portobello mushrooms, stems removed and sliced into strips
  • 3 garlic cloves, peeled and mashed
  • 3 tablespoons olive oil (or avocado oil)
  • 2 teaspoons cumin
  • 1 teaspoon chili powder 
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon black pepper

Instructions

  1. Prepare the vegetables as noted in the ingredients list. Place vegetables in a bowl and toss with 2 tablespoons of olive oil and spices. 
  2. In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. 
  3. Add the veggies and sauté about 15 minutes until tender and lightly charred, stirring occasionally. 
  4. Add additional salt to taste. Remove and discard the garlic cloves before serving. 

Notes

While this is a stovetop recipe, you can also roast or grill your veggies for even smokier flavors. I like adding grilled veggies to my fajita salad, especially if you’re already grilling chicken.

Fajita veggies are generally pretty tender, but you can reduce the cooking time if you want them to retain some crunch. Don’t overdo it on the olive oil and avoid overcrowding in the pan.

Find it online: https://www.acouplecooks.com/fajita-veggies/