Chipotle Fajita Veggies Recipe
If you need a simple recipe to take fajita night up a notch, this Copycat Chipotle Fajita Veggies Recipes is for you. Simple ingredients, one pan, and just 15 minutes is all it takes for a delicious veggie side dish.
Servings: 4
Calories: 83kcal
Equipment
- Knife
- Cutting Board
- Measuring Spoons
- Rubber Spatula
- Cast iron skillet
Ingredients
- 1 large green bell pepper
- 1 medium red onion
- 2 tbsp olive oil or other neutral oil
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp dried oregano
Instructions
- Start by preparing the vegetables. Cut off the top and bottom of the red onion and peel off the exterior skin. Slice the onion in half and then in equal vertical cuts.
- Slice the green bell pepper into thin slices. The easiest way to do this is to cut the pepper from the bottom (upside down); the seeds will stay mostly within the stem.
- Heat a large skillet (cast-iron works great if you have one) to medium heat. Add the oil and allow it to come to a sizzle. Add the sliced green peppers and onion. Sprinkle the seasonings on the vegetables.
- Sauté for 8-10 minutes, or until the vegetables have softened and caramelized.
- Add more salt and pepper to taste if desired. Serve and enjoy!
Notes
If your veggies are not softening or to speed up the cooking process, cover the skillet with a lid when cooking to trap in the heat.
Store these veggies in an airtight container for up to five days. Reheat for 30-60 seconds in the microwave.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 148mg | Potassium: 131mg | Fiber: 2g | Sugar: 2g