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Fajita Veggies

Course Basics, Side Dish
Cuisine Mexican, Tex Mex
Keyword fajita veggies, how to make fajita veggies
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Calories 60 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 2 teaspoons avocado oil (or oil of choice)
  • 1 onion any color - I used yellow in this batch, sliced into strips (cutting instructions linked)
  • 8 ounces mushrooms sliced - I used portabella mushrooms, but you can opt to buy the pre sliced ones if you wish
  • 2 bell peppers any colors, cored and sliced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper to taste

Instructions

  1. In a large skillet over medium-high heat, heat oil until shimmering. Add peppers, onions, mushrooms, garlic powder, and onion powdwer.

  2. Cook, tossing occasionally, until slightly softened but still tender-crisp, about 8 to 10 minutes.

  3. Add salt and pepper to taste.

  4. Serve immediately, and save leftovers in the refrigerator for up to 5 days.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

If you hate mushrooms, you can omit them from the recipe.

Any color/ variety of onion and bell pepper work in this recipe.

Nutrition Facts
Fajita Veggies
Amount Per Serving
Calories 60 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 7mg0%
Potassium 349mg10%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 1863IU37%
Vitamin C 79mg96%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.