Basic Veggie Fajitas

nut free, soy free, gluten free 2-3 servings 10 minutes 25 minutes

The beauty of this recipe shows in its versatility. Serve it on a heaping bowl of rice, enjoy it in a corn tortilla with fresh toppings, roll it up with leafy greens and guacamole or hummus for a healthy wrap, or go all out with a Mexican power bowl. You can change it up by dicing the peppers instead of cutting them into strips, or mixing up the colors of the peppers, we don’t care, do yo thang.

Thought vitamin C just came in a carton of OJ?


A measly cup of bell peppers have 157% of you daily value of vitamin C, so these edible ornaments are your best friend around flu season. In the realm of antioxidants, they’ve got flavonoids. They’ve got carotenoids. They’ve got hydroxycinnamic acids (no idea what the hell that last one is, but hey, science, right?).

They’ve got a low glycemic index as well, you hear that diabetics? Go crazy with bell peppers, go on.
Don’t add the garlic too early on in the cooking process! In any recipe that calls for garlic, add it a few minutes after the first ingredients have been cooking so you don't burn it. Overly cooked garlic will taste bitter, and bitter ain’t cool.

2 bell peppers, any color, sliced into strips
handful white onion, sliced
1 tbsp grapeseed oil
1-2 cloves garlic, crushed
1 lemon or lime, juiced
1/4 - 1/2 tsp cumin
pinch of paprika
pinch of oregano
salt and pepper to taste
Toss the bell peppers and onions in the grapeseed oil and heat in a nonstick pan over medium heat for a few minutes until the veggies begin to soften.
Add the crushed garlic and citrus juice, thoroughly tossing with the veggies, and continue to cook until everything softens and the onions become translucent.
Reduce heat to medium-low, throw in the spices, cook for a few more minutes, and serve.

What's your favorite way to serve fajita veggies? Let us know in the comments below. 

-The Vegan In Sweatpants