Cookie and Kate · by Kathryne Taylor★ 5.0
Fajita Veggies
NUTRITION · PER SERVING20M COOK
CAL 3%·PRO 2%
CARBS 9G64% OF CAL
2G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 2G36% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bell peppers and red onions sautéed with cumin, oregano, and chili powder until tender and caramelized. These seasoned vegetables are bright and bold, perfect alongside fajita proteins or in bowls and tacos.
sidemexican🍳 skillet⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 teaspoons extra-virgin olive oil
- 2 medium-to-large bell peppers (I like red, yellow or orange), sliced into long strips about ¼-inch wide
- 1 medium red onion, sliced into long strips about ¼-inch wide
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon dried cumin
- ¼ teaspoon fine salt, more to taste
- 2 tablespoons water
- 2 teaspoons fresh lime juice
At a glance
PER SERVING · TIME 20M
CAL 3%·PRO 2%
CARBS 9G64% OF CAL
2G FIBER0G ADDED5G INTRINSIC3G OTHER5G TOTAL SUGAR
FAT 2G36% 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
- 8m
- Cook
- 12m
- Sodium
- 156mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 17mg
- Iron
- 0.52mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 8M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.