Fajitas make a quick and easy meal.
Image Credit: ivandzyuba/iStock/GettyImages Fajitas make a quick and easy meal. While they are made with a variety of meats, vegetable content typically includes sauteed peppers and onions. Whether you fry them or grill them, cook the vegetables the same way you cook your fajita meat.
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Read more: Fajita Nutrition Guide
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Prep Your Veggies
Step 1: Choose Your Peppers
Select multicolored peppers. Peppers of different colors have great eye appeal, but they also provide different flavors, vitamins and phytonutrients. For example, red peppers are a bit sweeter than the others and have the highest levels of antioxidants, beta-carotene and vitamin A, according to the Ohio State University. Select peppers that are firm and free of blemishes.
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Step 2: Clean Your Peppers
Wash the peppers. Remove the stems, seeds and ribs. Rinse away remaining seeds. Peel the onions.
Step 3: Cut and Add Oil
Cut the peppers into 1/2-inch-wide strips. Halve the onion, and cut it into thin slices. Place the vegetables in a bowl and mix in 1 tablespoon of olive oil and garlic.
Sautéed Peppers and Onions for Fajitas
Step 1: Stir-Fry the Veggies
Fry whatever meat you are going to use in your fajitas. Remove the meat to rest. Deglaze the pan with lime juice over a medium-high heat. Use a spatula to scrape and loosen any charred remnants of the meat that you fried.
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Step 2: Add Oil to Skillet
Add 1 tablespoon of olive oil to the skillet. Let it heat a few seconds. Add the pepper and onion mixture to the skillet. Sear the vegetables for one minute before you stir them. Then every 90 seconds or so, stir them, scraping the bottom of the skillet using the spatula. Sauté peppers for fajitas for a total of five or six minutes. They should be soft and have a few charred spots.
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Step 3: Remove and Cover
Remove vegetables from the pan to a serving bowl and cover it to keep the vegetables warm.
Grill Up the Veggies
Step 1: Remove From Grill
Remove your fajita meat from the grill and allow it to rest. Place the vegetables over an area of the grill where there is a high heat or set your gas grill on medium high.
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Step 2: Sear Your Veggies
Sear the vegetables for a minute or two. If you grill vegetables routinely, buy a grill basket to prevent your vegetables from slipping between the grates and make moving them around easier. Alternatively, wrap them in tin foil so they lay flat. Use a fork to punch some holes in the tin foil. Turn down the temperature to medium or, if the vegetables are in a basket, move them to a cooler area of the grill.
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Close the lid and grill them for 15 to 20 minutes on medium-high heat, or eight to 10 minutes on high heat, as advised by the University of Nebraska-Lincoln. Turn once during grilling.
Step 3: Remove and Serve
Remove the vegetables, place them in a serving bowl and cover them to retain the heat. Fill tortillas with meat and veggies. Add optional toppings such as lettuce, tomato and sour cream, as suggested by the University of Tennessee Institute of Agriculture. Fold in half and enjoy. Read more: How to Cook Carne Picada
Things You'll Need
Cutting board Knife Skillet Spatula 2 or 3 peppers — green, yellow and red 1 large onion 1 teaspoon garlic — about 2 cloves 2 tablespoon olive oil 2 tablespoon lime juice
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references
Ohio State University: "Maximize Your Nutrients From Peppers"
University of Nebraska-Lincoln: "Foil-Baked Veggies"
University of Tennessee Institute of Agriculture: "Easy Chicken Fajitas"
references
Ohio State University: "Maximize Your Nutrients From Peppers"
University of Nebraska-Lincoln: "Foil-Baked Veggies"
University of Tennessee Institute of Agriculture: "Easy Chicken Fajitas"
Fajitas make a quick and easy meal.
Image Credit: ivandzyuba/iStock/GettyImages
Image Credit: ivandzyuba/iStock/GettyImages
Cutting board
Knife
Skillet
Spatula
2 or 3 peppers — green, yellow and red
1 large onion
1 teaspoon garlic — about 2 cloves
2 tablespoon olive oil
2 tablespoon lime juice
Ohio State University: "Maximize Your Nutrients From Peppers" University of Nebraska-Lincoln: "Foil-Baked Veggies" University of Tennessee Institute of Agriculture: "Easy Chicken Fajitas"
