A Pinch of Healthy · by Marjorie @APinchOfHealthy
Fajita Veggies
NUTRITION · PER SERVING17M COOK
CAL 3%·PRO 5%
CARBS 8G56% OF CAL
2G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 3G38% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quickly sautéed bell peppers, onions, and mushrooms seasoned with garlic powder and onion powder. A simple, flavorful vegetable mixture perfect for serving alongside fajitas or any Mexican meal.
sidemexican🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 17M
CAL 3%·PRO 5%
CARBS 8G56% OF CAL
2G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 3G38% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 12m
- Sodium
- 197mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 14mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.