Cast-Iron Skillet Fajita Veggies
Our go-to recipe for classic Cast-Iron Skillet Fajita Veggies, just like they make at Chipotle. Use any variety of bell peppers and thinly sliced red onion, then cook over high heat with warm spices in a cast iron skillet until charred all over. Vegan, Gluten-free, Dairy-free.
Servings: 8 servings
- 3 sweet bell peppers any color, membranes and seeds removed, then thinly sliced into strips
- 1 large red onion peeled and sliced into half moons
- 2 Tbsp olive oil or avocado oil
- 1 ½ tsp Kosher salt
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- ¼ tsp freshly cracked black pepper
- 1 lime juiced
- Fresh cilantro optional, for serving
Preheat the skillet. Heat a large cast iron skillet over high heat for at least 3-5 minutes, or until the pan just begins to smoke. Add 2 Tbsp of olive oil (or a lighter neutral oil, such as avocado, canola, grapeseed, or vegetable).
Cook the veggies. Add sliced peppers and onion to the hot skillet. Add 1 ½ tsp Kosher salt, 1 tsp oregano, 1 tsp cumin, 1 tsp garlic powder, ½ tsp chili powder, and ¼ tsp black pepper. Toss well, then walk away for at least 5 minutes. You want the fajita vegetables to maintain enough contact with the surface of the pan to char and brown.
Be patient and continue cooking. Repeat this same process: stir, cook for 5 minutes, stir, until the veggies are charred all over and tender, about 15-20 minutes.
Finish with lime juice. Squeeze the juice of 1 lime into the pan, then taste and adjust seasoning as needed. Serve immediately!
- Cooked fajita veggies will keep for 3-7 days when in a sealed airtight container in a refrigerator.
Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 441mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1447IU | Vitamin C: 60mg | Calcium: 17mg | Iron: 1mg