Fajita Veggies - Simple Side Dish Recipe
Fajita Veggies are a super versatile side dish, that are perfect for adding to so many meals. They make a quick and easy side dish that has so much flavor from very few ingredients - just six ingredients, including oil and salt! The veg is tender-crisp, and the colors stay bright. Fajita vegetables often show up in the sizzling pan under your chosen protein at your favorite Mexican, or they are a popular addition to any Chipotle order! The perfect, healthy, delicious, colorful side dish!
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- 3 bell peppers - see note 1
- 2 onions - see note 2
- 1 garlic clove
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp dried oregano
To slice the veg
Slice the top off each pepper, then cut each side away from the core. Discard the core and seeds and cut the pepper into thin strips.3 bell peppers Peel and thinly slice the onion.1 onion Peel and finely chop the garlic.1 garlic clove
To cook the veggies
Add the oil to a large non-stick/cast-iron skillet over high heat.2 tbsp olive oil
When the oil is hot, add the peppers and onions to the pan.
Cook for 4 minutes without stirring, then stir and cook for a further 2 minutes.
Add in the salt, oregano, and chopped garlic. ½ tsp salt
¼ tsp dried oregano
Stir constantly, cooking for 1 minute more. Then remove the veggies from the pan and serve. Or allow to cool in a bowl to store for later (see note 3)
- You can use any color bell peppers you like here — green, red, yellow, or orange.
- The choice of onion is up to you. Red, white, or brown onions will be fine.
- Once the veggies are cooked, it is important to remove them from the pan as this stops any overcooking. Overcooking would turn the vegetables soft and burn the garlic.
Calories: 113kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2794IU | Vitamin C: 118mg | Calcium: 19mg | Iron: 1mg