Fajita Veggies Qdoba Recipes

FAJITA VEGETABLES

Steps:

• Heat the oil in a large nonstick skillet until shimmering. Add the peppers and onions. Season them with oregano, cumin, and salt and pepper to taste. Cook stirring, until the onions are translucent and the peppers are tender.
• Serve the vegetables hot or at room temperature. Leftovers may be stored in an airtight container in the fridge for up to 4 days.

FAJITA VEGGIES (JUST LIKE CHIPOTLE)

Steps:

• Slice the tops and bottoms off of the bell peppers, cut in half, remove the seeds, and then slice into thin strips.
• Slice the onion into thin strips.
• Heat the oil in a large pan on medium-high heat. Add the sliced bell peppers and onion, and saute for 7-10 minutes, or until the veggies have softened and are starting to caramelize.
• When the fajita veggies are almost done, add the oregano, salt, and pepper, then stir for another minute.

VEGGIE FAJITAS

Steps:

• In a large frying pan over a medium heat, saute olive oil and garlic. Let the garlic saute for 2 minutes, stir in the green and yellow bell peppers. Let the peppers saute for 2 minutes, stir in the onions. After two minutes add the mushrooms and green onions to the frying pan. Season the vegetables with lemon pepper to taste and stir well. Cover the frying pan and cook until all of the vegetables are tender.