Grammy's Kitchen · Fajitas · Fajita Veggies
One of 111 fajitas recipes we measured
from cookieandkate.com
8 cooks on cookieandkate.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 3% |
| protein add | 0% | 100% |
| aromatics | 0% | 22% |
| vegetables and beans | 0% | 42% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 9 g | 2 teaspoons extra-virgin olive oil |
| 240 g | 2 medium-to-large bell peppers (I like red, yellow or orange), sliced into long strips about 1/4-inch wide |
| 150 g | 1 medium red onion, sliced into long strips about 1/4-inch wide |
| 1 g | 1/2 teaspoon dried oregano |
| 1 g | 1/2 teaspoon chili powder |
| 1 g | 1/4 teaspoon dried cumin |
| 2 g | 1/4 teaspoon fine salt, more to taste |
| 30 g | 2 tablespoons water |
| 10 g | 2 teaspoons fresh lime juice |
Method: 3 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these veggies on a whim because I was tired of using chopped lettuce and tomatoes on tacos. Never going back to that! These are so good, even my husband loves them. I use more peppers than the recipe calls for, and we get plenty of veggies for two meals” — a cook, 5.0★
“I made this last night; I used a 10" cast iron skillet. I found that I needed to turn up the heat to medium high (the recipe calls for medium low) in order to get the veggies to slightly caramelize. I added some Amy's black refried beans to make these a comple” — a cook, 5.0★