Easy Tex-Mex Fajita Veggies
Make authentic Texas-style fajita veggies at home in a cast iron skillet. These sautéed bell peppers and onion are flavorful like you would find at a restaurant. A healthy side dish perfect for tacos, bowls or fajitas.
Servings: 6 people
Calories: 50kcal
Ingredients
- 3 bell peppers, sliced into ¼-inch strips
- 1 large white onion, sliced into rings and halved
- 1 Tablespoon canola oil
- ¼ teaspoon salt
- 1 teaspoon Soy Sauce, optional*
Instructions
- Prep the vegetables. Wash your produce. Cut the bell peppers into uniform sized strips (about ¼-inch thick). Slice the onion into rings, and then cut those rings in half to make semi-circles.
- Heat the skillet. Heat oil in large cast iron skillet over medium-high heat. Let the oil heat till it shimmers. A hot pan is needed to sear the fajita vegetables.
- Cook the onions. Add the sliced onions to the skillet and cook for 2-3 minutes, stirring occasionally until the onions start to turn a light golden brown.
- Sauté the bell peppers. Add bell peppers to skillet and sprinkle with salt. Sauté for 8-10 minutes or until bell peppers are slightly tender. Tip: Toss vegetables occasionally, allow time for char marks to form.
- Sizzle and serve. After the peppers are cooked till they are tender-crisp, turn off the heat. Drizzle with soy sauce for the restaurant-style sizzle. Serve fajita veggies hot.
Notes
Red, green and orange bell pepper suggested but feel free to use what is available.
Adjust salt to taste.
*Soy sauce is optional. It adds a little extra umami flavor and that restaurant-style sizzle. I like to use a Low Sodium version. It just takes a little bit, be sure to not use too much.
Skillet: I recommend using a well-seasoned cast-iron skillet, if you don't have one, use your heaviest stainless steel pan. Fajita Veggies also cook wonderfully on a Blackstone or other flat top griddle.
Nutrition
Calories: 50kcal | Carbohydrates: 62g | Protein: 1g | Fat: 2g | Sodium: 130mg | Fiber: 3g
