Fajita Style Peppers and Onion

It’s cool to cold today, and I am thinking Mex-Tex for dinner.  Bean and cheese enchiladas, maybe a bit of Guacamole and Salsa to the side.  But I really want a bit heartier of a filling, maybe I will add in some veggies.

Cruising the fridge and panty I find Peppers, Onions and immediately I think Fajitas…  I suspect this will fortify the fillings and add a bit of a topping.

From Wikipedia:

A fajita (/fəˈhiːtə/; Spanish: [faˈxita]in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla.The term originally referred to skirt steak, the cut of beef first used in the dish.Popular meats today also include chicken, pork, shrimp, lamb, salmon, other types of fish, and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers.

Since I’ll be sharing this with my roommates, I will forgo the meats and stick with just the peppers and onions.

Fajita Style Peppers and Onion

Tender crisp veggies for a side or a topping. The perfect Mex-Tex compliment

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Ingredient, Main Course

Cuisine Southwestern

Servings 4 people

Calories 62 kcal

Ingredients

  

1x2x3x

• 1 Ea Large Bell Pepper Green, Washed, Cored, Seeded, Sliced 1/4"
• 1 Ea Large Bell Pepper Red, Washed, Cored, Seeded, Sliced 1/4"
• 1 Ea Large Bell Pepper Yellow, Washed, Cored, Seeded, Sliced 1/4"
• 2 Ea Red Onions Peeled / Sliced
• 1/2 tsp Oregano Dried
• 1/2 tsp Salt Kosher
• 2 tbsp Oil Neutral Flavor(Canola)

Instructions

 

• Heat a cast iron skillet over medium to medium high heat
• Toss peppers, onions, oil, salt and oregano in a large bowl
• Whence the skillet is hot, add vegetables and stir
• Cook until tender crisp with a hint of char, 5-8 minutes
• Remove and drain on paper towel.

Nutrition

Calories: 62kcalFat: 7gSodium: 290mgVitamin C: 0.7mgIron: 0.1mg

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