Fajita Veggies
These are delightful vibrant sauteed veggies with flavorful spices to bring the authentic taste of Tex-Mex cuisine. These fajita veggies are so easy to make and yet make a delicious dinner.
Servings: 4
Equipment
Ingredients
Vegetables
- 1 red bell pepper wiped clean and sliced
- 1 yellow bell pepper wiped clean and sliced
- 2 green pepper wiped clean and sliced
- 1 large onion sliced
- 8 - 10 button mushrooms or portobello mushrooms
- 10 cherry tomatoes halved
- 3 garlic cloves
Seasoning
- 1 tsp chili powder
- 1 tsp ground paprika
- ¼ tsp cayenne pepper
- 1 tsp ground cumin
- ½ tsp garlic powder optional since adding fresh garlic
- 1 tsp salt or as taste
- ¼ tsp ground black pepper
Oil
- 1 - 2 tbsp olive oil to saute veggies
Instructions
- Clean and wash the veggies first and then wipe them with a clean towel.
- Slice the veggies into thin stripes. If using cherry tomatoes, cut them into halves.
- Heat a skillet or grill pan over medium-high heat and add olive oil to the pan.
- Once the oil is hot, add the sliced vegetables to the pan and sauté them until they become tender and slightly charred around the edges.
- Season the fajita veggies with the spices mentioned above in the ingredients list.
- Mix and saute for a few more minutes on medium-low heat until they look done and a little charred equally.
- In the end, add a squeeze of lime juice and sprinkle some fresh cilantro leaves.
Notes
When adding mushrooms, saute on a high flame while stirring in between since mushrooms will release a lot of water into the pan. Don't cover the pan while cooking.
If you are adding store-bought fajita seasonings, add 2 tbsp of it. Also, many of them already have salt. So check the list of ingredients before adding any extra salt to the veggies.