Fajita Veggies Recipe 15 Minutes

FAJITA VEGETABLES

Steps:

• Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
• Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

FAJITA VEGGIES RECIPE (15 MINUTES)

Steps:

• 1. Core and thinly slice the peppers (roughly 1.5-2cm wide strips) and peel and thinly slice the onions. 2. Set a large cast-iron pan, frying pan or skillet on to heat on high. Prepare the seasoning by mixing together the onion powder, garlic powder, cumin powder, smoked paprika, salt, oregano and (optional) cayenne. Use a fork to mix so you can mash any clumps of paprika. 3. Add the oil to the hot pan and let heat until shimmering (very hot), approximately one minute. Add all the vegetables and stir well to coat with the hot oil. 4. Let the vegetables sit one minute then stir. Let sit two minutes more and stir again. Let sit another two minutes (so five minutes total) and add the seasoning. 5. Mix the seasoning well and let the vegetables sit one minute. Mix again and let sit one minute more. 6. Remove from the heat and add the lime juice to the pan, quickly mixing through. Serve immediately with toppings and flour tortillas, or use as you prefer.

FAJITA VEGGIES (JUST LIKE CHIPOTLE)

Steps:

• Slice the tops and bottoms off of the bell peppers, cut in half, remove the seeds, and then slice into thin strips.
• Slice the onion into thin strips.
• Heat the oil in a large pan on medium-high heat. Add the sliced bell peppers and onion, and saute for 7-10 minutes, or until the veggies have softened and are starting to caramelize.
• When the fajita veggies are almost done, add the oregano, salt, and pepper, then stir for another minute.

VEGGIE FAJITAS

Steps:

• In a large cast-iron or other heavy skillet, saute the vegetables with salt and pepper in oil until crisp-tender, 5-7 minutes. Using a slotted spoon, place about 1/2 cup vegetable mixture down the center of each tortilla. Sprinkle each with 1/4 cup cheese; top with sour cream and salsa. Fold in sides.