A colorful and flavorful mix of sautéed bell peppers and onions seasoned with classic fajita spices. Perfect as a side dish or a topping for fajitas, tacos, or burritos.
1 tablespoon olive oil
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium orange bell pepper, thinly sliced
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the sliced onions to the skillet and sauté for 2 minutes until they begin to soften.
Add the sliced bell peppers to the skillet and continue to sauté for 5 to 6 minutes, stirring occasionally, until the vegetables are tender-crisp.
Add the minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper to the skillet. Stir well to evenly coat the vegetables with the spices.
Cook for an additional 2 minutes, stirring frequently, until the garlic is fragrant and the spices are well incorporated.
Remove the skillet from heat and stir in the fresh lime juice and chopped cilantro.
Transfer the sautéed fajita vegetables to a serving dish and serve warm as a side or topping.