Chipotle Fajita Veggies
Ingredients
- 1 large green bell pepper thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large yellow bell pepper thinly sliced
- 1 large red onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano preferably Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- 2 cloves garlic minced (optional)
Instructions
Prepare Vegetables:
- Slice the bell peppers and red onion into thin strips, keeping them roughly the same size for even cooking.
Sauté Veggies:
- Heat olive oil in a large skillet over medium high heat. Add sliced bell peppers, onions, and garlic (if using).
Season and Cook:
- Sprinkle with dried oregano, salt, and black pepper. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are tender with a slight char.
Add Lime Juice:
- Remove from heat and drizzle with fresh lime juice. Toss to combine.
Serve:
- Serve warm with fajitas, burritos, rice bowls, or as a side dish to any Mexican inspired meal.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best results.
- Variations: Add sliced mushrooms or zucchini for extra veggies.
- Pro Tip: Avoid overcooking to maintain the veggies' vibrant color and slight crunch.
