Fajita Veggies
These fajita veggies are made with bell peppers and onions cooked in a hot skillet until tender with lightly browned edges. Season them with fajita or taco seasoning for an easy side, topping, or filling for tacos, burrito bowls, quesadillas, and more.
Servings: 4 about 3 cups total
Calories: 88kcal
Equipment
- Skillet
Ingredients
- 2 Bell Peppers sliced, any color works
- 1 Red Onion sliced
- 4 cloves Garlic minced
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 1 tbsp Fajita Seasoning click for my recipe, or taco seasoning
- ½ tsp Natural Ancient Sea Salt optional to taste, use DRDAVINAHS to save
- ¼ tsp Black Pepper optional to taste
Instructions
- Heat the skillet: Add the olive oil and butter to a large skillet over medium heat. Once the butter is melted and the skillet is hot, add the bell peppers and onion.
- Cook the vegetables: Cook for 6–8 minutes, stirring occasionally, until the vegetables are tender with lightly browned edges but still have a little bite.
- Season: Add the garlic, fajita or taco seasoning, salt, and black pepper. Stir to coat and cook for 1–2 more minutes, until the garlic is fragrant.
- Serve: Remove from the heat and serve warm.
Video
Notes
- Olive oil and butter: I prefer using both for flavor and browning, but you can use 2 tablespoons of olive oil instead.
- Seasoning: Use homemade or store-bought fajita seasoning or taco seasoning.
- For a simpler restaurant-style version: Skip the seasoning blend and season the peppers and onions with salt, black pepper, and oregano instead.
- Don’t overcook: The vegetables should be tender but still have a little bite.
- For a double batch: Cook the vegetables in batches so the skillet doesn’t get overcrowded.
Nutrition
Calories: 88kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 368mg | Potassium: 180mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2011IU | Vitamin C: 79mg | Calcium: 18mg | Iron: 0.4mg
