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Fajita Vegetables
5 from 3 votes

Fajita Vegetables

Making Fajita Vegetables is a great way to use up leftover onion and bell pepper halves, and they're handy to have in the fridge to toss into a salad or burrito or liven up a plate of scrambled eggs. 

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 5 servings
Calories: 49 kcal
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 onion sliced, large
  • 2 bell pepper sliced, any color
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin ground
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. In a large skillet, heat oil over medium-high heat. Once oil is hot, add onion and bell pepper slices. Sprinkle spices over the top and generously salt and pepper.
  2. Cook, stirring occasionally, for 4 to 8 minutes, until edges are browned and vegetables are tender-crisp.
  3. For softer vegetables, once the veggies have browned a bit, turn heat down to medium to keep them from burning, and continue to cook until they reach your desired level of doneness.
  4. For veggies with no bite, add about 1/4 cup of water to the pan once they’ve started to brown. Cook the veggies, stirring often, until water has evaporated and veggies are soft, adding more water by the tablespoon if necessary.

Nutrition Information

Calories 49kcal (2%)

Nutrition Facts

Serving: 5 servings

Amount Per Serving

Calories 49

% Daily Value*

Calories 49kcal 2%

* Percent Daily Values are based on a 2,000 calorie diet.