1red onion12 ounces, cut into 1/4" half moon slices
2bell peppersI used red & yellow, (1 pound total) cut into 1/4" strips
1/2tspsea saltor to taste
Instructions
Preheat a large 9-10" cast iron skillet over medium high heat. When the pan is hot but not smoking, add the avocado oil and minced garlic. Sauté until fragrant, about 30 seconds.
Then add the cumin, oregano, onion, and bell peppers. Cook stirring to combine, then stir only as the veggies brown.
Continue to cook until the veggies are caramelized on the edges and softened 8-10 minutes.
Serve immediately. Or refrigerate for 3-4 days and reheat as needed.
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Notes
To store - place any leftover fajita veggies in an airtight container for 3-4 days.