Description
This flavorful Fajita Veggies recipe features sautéed green bell peppers and red onions seasoned with dried oregano and kosher salt. Perfect as a side dish or filling for fajitas, these veggies caramelize beautifully for a deliciously savory taste better than what you get at Chipotle.
Ingredients
Vegetables
- 2 green bell peppers, washed, dried, and cut into thin strips
- 1 red onion, peeled and sliced into thin half moon slices
Seasonings & Oil
- 2 tablespoons vegetable oil
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- Salt and pepper to taste
Instructions
- Prepare Vegetables: Wash and dry the green bell peppers, then cut them into thin strips. Peel the red onion, cut it in half, and slice into thin half moon pieces.
- Sauté Vegetables: Heat the vegetable oil in a large sauté pan over medium-high heat. Add the sliced peppers and onions and cook for about 8 minutes, stirring occasionally, until the vegetables start to caramelize.
- Season: Sprinkle the dried oregano and kosher salt over the veggies. Add additional salt and pepper to taste, then stir to combine evenly. Cook for another minute and then remove from heat.
Notes
- You can use any color bell peppers according to your preference.
- Store leftover fajita veggies in an airtight container in the refrigerator for 3 to 5 days.
- To reheat, warm in a skillet with a splash of chicken broth to maintain the best texture.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Tex-Mex
