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.
Servings Prep Time
2servings 15minutes
Cook Time
10minutes
Servings Prep Time
2servings 15minutes
Cook Time
10minutes
Ingredients
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

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