DTDinner Table

Chipotle Fajita Veggies

Source · Prep 10 minutes · Cook 10 minutes

Per serving: 73 cal · 1 g protein · 7 g carbs · 5 g fat

servings
  • 3 bell peppers (≈450 g) - red, yellow, and green, thinly sliced
  • 1 red onion (≈150 g) - thinly sliced
  • 2 tbsp avocado oil (≈27 g)
  • 2 cloves garlic (≈6 g) - finely minced
  • ½ tsp chili powder (≈2 g)
  • ½ tsp paprika (≈2 g)
  • ½ tsp cumin (≈2 g)
  • ¼ tsp oregano (≈1 g)
  • 1 tsp salt (≈6 g) - to taste
  • ¼ tsp pepper (≈1 g) - to taste

Instructions

  1. Slice the peppers and onion into strips about ¼-inch thick.
  2. Heat the avocado oil in a large cast-iron skillet over medium-high until sizzling hot.
  3. Add the peppers, onions, and all the seasonings. Cook 7-8 minutes, stirring occasionally; let them sit a minute or two between stirs if you want more char.
  4. In the last minute, add the garlic to an open spot in the pan and cook 30 seconds.
  5. Stir everything together, scraping up the browned bits, and serve.

Notes