Fajita Veggies Recipe 15 Minutes
FAJITA VEGETABLES
Fajita vegetables, basic sauteed onions and peppers, add fiber and flavor to many dishes. Make a big batch to enjoy throughout the week in bowls, wraps, salads, and sandwiches.
Provided by Jessica Fisher
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
- Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.
Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
FAJITA VEGGIES RECIPE (15 MINUTES)
Lightly charred tangy spiced fajita veggies, strips of peppers and onions, perfect for stuffing your vegetable fajitas with!
Provided by Deirdre Gilna
Categories Meals in under 30 minutes
Time 15m
Number Of Ingredients 12
Steps:
- 1. Core and thinly slice the peppers (roughly 1.5-2cm wide strips) and peel and thinly slice the onions. 2. Set a large cast-iron pan, frying pan or skillet on to heat on high. Prepare the seasoning by mixing together the onion powder, garlic powder, cumin powder, smoked paprika, salt, oregano and (optional) cayenne. Use a fork to mix so you can mash any clumps of paprika. 3. Add the oil to the hot pan and let heat until shimmering (very hot), approximately one minute. Add all the vegetables and stir well to coat with the hot oil. 4. Let the vegetables sit one minute then stir. Let sit two minutes more and stir again. Let sit another two minutes (so five minutes total) and add the seasoning. 5. Mix the seasoning well and let the vegetables sit one minute. Mix again and let sit one minute more. 6. Remove from the heat and add the lime juice to the pan, quickly mixing through. Serve immediately with toppings and flour tortillas, or use as you prefer.
Nutrition Facts : Calories 148 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 477 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY CHICKEN FAJITAS
Delicious and easy chicken fajitas. Serve with preferred toppings such as black beans, cheese, guacamole, sour cream, rice, salsa, etc.
Provided by Suzie Clymer
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove vegetables to a plate.
- Add chicken to the skillet, adding more oil if needed. Saute until chicken is no longer pink and the juices run clear, about 5 minutes. Add water and taco seasoning; stir until seasoning dissolves. Simmer until sauce begins to thicken and stick to chicken, and chicken is fully cooked, 3 to 5 minutes.
- Serve chicken and vegetables on tortillas.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 43 g, Cholesterol 32.3 mg, Fat 9.9 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 2.2 g, Sodium 767 mg, Sugar 5.6 g
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- In a glass measuring cup, combine the oil and spices. Pour over the vegetable mixture and stir well.
- Heat a large cast iron or non-stick skillet over medium high heat. Once hot, add the marinated vegetables and cook, stirring, until just tender, 5-7 minutes. Spoon into warmed tortillas and top with avocado, lime juice, and cilantro if desired.
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