Fajita Veggies (Chipotle Copycat)
By Meggan Hill · culinaryhill.com
10 min
4 servings (1/2 cup each)
Quick-sautéed bell peppers and red onion with oregano, tender-crisp and lightly charred.
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| prepStem and core peppers; slice peppers and onion thinly | ||
| 60 ml sunflower oil (or avocado oil) | Heat oil until shimmering | Cook peppers, onion & oregano, toss, 7 min until tender-crisp |
| 2 large green bell peppers, stemmed, cored, and sliced | ||
| 1 large red onion, thinly sliced | ||
| 1/2 teaspoon dried oregano | ||
| Salt to taste | ||
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