Name: Fajita Veggies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Southwestern
Ingredients: 2 Tbsp. olive oil; 1 red bell pepper, sliced, ¼-in. strips; 1 orange bell pepper, sliced thin, ¼-in. strips; 1 yellow bell pepper, sliced thin, ¼-in. strips; 1 large onion, sliced thin, ¼-in. strips; 1 tsp. salt; 2 Tbsp. Fajita Seasoning; 3 Tbsp. vegetable broth or water; ½ fresh lime

DESCRIPTION

Want to make Fajita Veggies even better than Chipotle? Get my tips for perfectly seasoned and cooked vegetables.

Ingredients

Scale

2 Tbsp. olive oil
1 red bell pepper, sliced, ¼-in. strips
1 orange bell pepper, sliced thin, ¼-in. strips
1 yellow bell pepper, sliced thin, ¼-in. strips
1 large onion, sliced thin, ¼-in. strips
1 tsp. salt
2 Tbsp. Fajita Seasoning
3 Tbsp. vegetable broth or water
½ fresh lime

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Instructions

In a large, 14-inch skillet heat oil over medium-high heat until shimmering.
Add peppers, onions, and salt and toss to coat. Cook, undisturbed, 5 minutes or until vegetables are lightly charred on one side.
Add fajita seasoning, toss to coat and redistribute vegetables. Cook, undisturbed, for 3 minutes.
Add broth or water, stir vegetables. Cook 2 to 3 minutes more or until vegetables are crisp-tender.
Remove pan from heat, squeeze lime over vegetables. Serve immediately or let cool and store in the refrigerator in an airtight container up to 5 days.