Low Sodium Sizzling Fajita Veggies
Turn up the flavor and keep the sodium low with these vibrant Low Sodium Sizzling Fajita Veggies! Packed with colorful bell peppers, juicy zucchini, and sweet red onions, this quick and healthy recipe is a must-have for fajita night or as a bold side dish. Seasoned with zesty lime juice, smoky cumin, and a blend of aromatic spices, these fajita veggies are lightly charred to perfection in just 10 minutes of cooking time. Finished with a sprinkle of fresh cilantro, they’re great as a taco filling or served alongside your favorite protein. Perfect for heart-healthy diets or anyone looking to cut back on sodium without compromising taste, these sizzling veggies will bring restaurant-quality flair to your table with minimal effort.
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Recipe Information
Ingredients
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow bell pepper
- 1 large Red onion
- 1 medium Zucchini
- 2 tablespoons Olive oil
- 2 tablespoons Fresh lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh cilantro
Instructions
Wash and core the red, green, and yellow bell peppers. Slice them into thin, even strips.
Peel the red onion, cut it in half, and slice into thin strips.
Wash the zucchini and slice into thin rounds, about 1/4 inch thick.
In a large skillet or frying pan, heat the olive oil over medium-high heat.
Add the sliced bell peppers, onion, and zucchini to the skillet. Stir occasionally, allowing the vegetables to slightly char and soften, about 5-7 minutes.
While the vegetables are cooking, in a small bowl, mix together the lime juice, ground cumin, chili powder, garlic powder, black pepper, and paprika.
Once the vegetables are tender and slightly charred, pour the seasoning mixture over the veggies. Stir well to coat all pieces evenly, cook for an additional 2-3 minutes.
Remove the skillet from the heat, and garnish with freshly chopped cilantro.
Serve immediately as a flavorful side dish or as a filling for tacos and fajitas.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 29.2 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1774 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.
