Fajita Veggies Recipe
Our go-to recipe for classic 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, GF, DF
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