Fajita Veggies (Chipotle Copycat Recipe)
These easy to make Fajita Veggies will add so much flavor to your Mexican inspired meals!
Servings: 6 servings
Calories: 40kcal
Ingredients
- 1 tbsp avocado oil
- 1 clove garlic minced
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1 red onion 12 ounces, cut into 1/4" half moon slices
- 2 bell peppers I used red & yellow, (1 pound total) cut into 1/4" strips
- 1/2 tsp sea salt or 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.
Nutrition
Calories: 40kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 197mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1247IU | Vitamin C: 52mg | Calcium: 12mg | Iron: 0.4mg