Low Fat Sizzling Fajita Veggies
Get ready to elevate your Mexican-inspired meals with this vibrant and healthy recipe for Low Fat Sizzling Fajita Veggies! Packed with colorful bell peppers, zucchini, and red onion, these fajita veggies are sautéed to perfection in just a splash of olive oil, making them a guilt-free option for your favorite tacos, burritos, or salads. Infused with bold spices like cumin, chili powder, and garlic powder, and brightened with a zesty lime marinade, each bite is bursting with flavor. This quick and easy dish is ready in under 30 minutes and finished with a sprinkle of fresh cilantro for a fragrant touch. Perfect for meal prep or serving sizzling hot straight from the skillet, these fajita vegetables are a delicious, low-fat addition to any table!
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Recipe Information
Ingredients
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 1 medium Red onion
- 1 medium Zucchini
- 1 tablespoon Olive oil
- 1 large Lime
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro
Instructions
Start by washing and preparing the vegetables. Slice the red, yellow, and green bell peppers into thin strips. Slice the red onion into thin strips as well. Cut the zucchini into thin half-moons.
Heat a large non-stick skillet or cast-iron pan over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is hot, add the sliced bell peppers, onion, and zucchini to the pan. Stir occasionally and cook for about 5-7 minutes, until the vegetables are slightly tender but still have a bit of crunch.
While the vegetables are cooking, juice the lime into a small bowl. Add the garlic powder, ground cumin, chili powder, black pepper, and salt to the lime juice. Mix well to create a marinade.
Pour the lime and spice mixture over the veggies in the pan. Stir to coat the vegetables evenly. Continue to cook for another 2-3 minutes, allowing the spices to soak into the vegetables and the lime juice to reduce slightly.
Remove the pan from heat. Taste and adjust seasoning if necessary.
Chop the fresh cilantro finely and sprinkle it over the cooked fajita veggies.
Serve immediately while piping hot. These sizzling fajita vegetables make a great filling for tacos, burritos, or as a delightful side dish.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 29.1 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1770 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
