What are some toppings for fajitas?

Some of our favorite Mexican toppings are sliced avocado, salsa, sour cream, grated/shredded cheese, salad leaves, sliced jalapeños, guacamole, a squeeze of lime juice and fresh cilantro.

Are fajita vegetables good for you?

Fajita veggies are a healthy and nutrient-rich option. Made with a variety of fresh vegetables, this dish is a great source of vitamins and minerals. They are also low in calories and fat, and can easily be adapted to fit a variety of diets.

How do you cut vegetables for fajitas?

For the peppers: Slice off the tops and bottoms, cut in half, remove the seeds and slice into strips. For the onion: Slice off the ends, cut in half, remove the peel and slice into thin strips.

Fajita Veggies

Name: Fajita Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 tablespoons of olive oil; 3 bell peppers (I like to use several different colors), thinly sliced; 1 large sweet onion, thinly sliced; 2 teaspoons of cumin; 1 teaspoon of chili powder; 1 teaspoon of garlic powder; 1 teaspoon of smoked paprika; 1 ½ teaspoons of fine sea salt; black pepper to taste

Description

These Fajita Veggies are an assortment of peppers and onions, cooked together with a simple, yet tasty blend of spices. A quick and easy meatless meal or side dish option that’s healthy and packed with flavor!

Ingredients

Scale

2 tablespoons of olive oil
3 bell peppers (I like to use several different colors), thinly sliced
1 large sweet onion, thinly sliced
2 teaspoons of cumin
1 teaspoon of chili powder
1 teaspoon of garlic powder
1 teaspoon of smoked paprika
1 1/2 teaspoons of fine sea salt
black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat the oil in a large skillet over medium high heat. Once hot and shimmering, add in the peppers, onion, spices, salt and pepper. Stir to combine so that the veggies are fully coated in the oil and spices.
Cook over medium high heat, stirring occasionally, for 15-22 minutes. The cook time will depend on how tender and caramelized you want the veggies. 15 minutes is perfect for me, but the veggies can be cooked a few minutes longer. Towards the end, try not to stir too often so that the veggies can get a little charred.
Serve and ENJOY!

Notes

Store leftover cooled veggies in an airtight container in your refrigerator for up to 4 days.
Freeze cooked and cooled vegetables in a freezer-safe, airtight container or plastic bag for up to about 3 months. When you’re ready to enjoy, thaw in the fridge overnight or on the counter at room temperature.
Reheat thawed or chilled cooked fajita veggies in the microwave for a couple of minutes, until warmed through.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size:
Calories: 134
Sugar: 9 g
Sodium: 903.7 mg
Fat: 7.9 g
Carbohydrates: 14.6 g
Protein: 2.4 g
Cholesterol: 0 mg

Keywords: fajita vegetables, vegetarian fajitas, fajita veggies recipe