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You are here: Home / Recipes / Skillet Fajita Veggies

Skillet Fajita Veggies

June 15, 2019 by Linda Watson Leave a Comment

Skillet Fajita Veggies

This quick vegetable side dish brings the powerful Tex-Mex flavors of a hot veggie fajita without the fat or fuss. The mushrooms, garlic, and sriracha sauce layer in the umami without much work on your part. Pair Skillet Fajita Veggies with a bean burrito for a quick and healthy meal. Skillet Fajita Veggies cost just $1.36 a serving using organic ingredients.

Yes, sriracha sauce originally comes from Thailand, but its jalapeño, garlic, and lime flavors also remind me of Mexican food, particularly when served next to a burrito.

Print Recipe
Skillet Fajita Veggies
Stir up a quick, Tex-Mex style skillet of veggies with loads of flavor but not loads of work, heat, or fat. Oil-free, gluten-free, vegetarian, vegan, Nutritarian, WFPB.
Fajita Veggies with bell peppers, onions, and mushrooms with a bean burrito topped with salsa and guacamole
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Course side dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 clove garlic
  • 1/2 medium red onion
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 medium bell pepper
  • 4 medium white button mushrooms
  • 1 teaspoon sriracha sauce or to taste
Course side dish
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
  • 1 clove garlic
  • 1/2 medium red onion
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1 medium bell pepper
  • 4 medium white button mushrooms
  • 1 teaspoon sriracha sauce or to taste
Fajita Veggies with bell peppers, onions, and mushrooms with a bean burrito topped with salsa and guacamole
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mince garlic and set aside. Chop onion, put in a medium skillet with water and salt, and heat over medium-low heat. Core, seed, and chop bell pepper and add to skillet. Slice or chop mushrooms and add to vegetable mixture. Stir in garlic and cook, stirring occasionally, until vegetables are tender and water nearly evaporated, about ten minutes. If vegetables start to stick, add a splash more water.
  2. When vegetables are tender, stir in sriracha, taste, and adjust seasonings. (If not everyone likes hot food or if you are cooking for Instagram, save sriracha to serve as a bright swirl on top of the veggies.)
  3. Serve hot as a side dish or tucked into a taco or sandwich. Refrigerated any extra for up to five days. Freezes well for up to a year.
Recipe Notes

I've just discovered YellowBird organic sriracha.  It's bright, deep, and intense without being too hot. Their ethics sound as good as their sauce. The Yellowbird website says their:

commitment to sourcing 100% Organic and Direct Trade means we’re able to support farms and farmers that are focused on growing real food the right way.

If you don't have sriracha on hand, use your favorite hot sauce or a quarter teaspoon of ground chipotle pepper.

Nutritional Information for Skillet Fajita Veggies

The nutrition label is for one serving. Nutritional information is for supporting members and donors. If you don't see it below, log in or join today! Log in to comment, too.

This content is for members only.

Filed Under: Recipe, Side dish Tagged With: bell peppers, mushrooms, nutritarian, onions, srichaca, WFPB

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