Recipe Ingredient

Fajita Veggies

• 3 Mixed-Color Bell Peppers, sliced into thin strips
• 1 Red Onions (MEDIUM RED ONIONS), sliced into thin strips
• 2 Cep Mushrooms (PORTOBELLO MUSCHROOMS), stems removed and sliced into strips
• 3 Garlic Cloves, peeled and mashed
• 3 tbsp. Avocado Oil | Olive Oil
• 2 tsp. Cumin
• 1 tsp. Chili Powder
• 1 tsp. Garlic Powder
• 1 tsp. Smoked Paprika
• 3/2 tsp. Kosher Salt
• 1/4 tsp. Black Pepper

• Prepare the vegetables as noted in the ingredients list. Place vegetables in a bowl and toss with 2 tablespoons of olive oil and spices.
• In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
• Add the veggies and sauté about 15 minutes until tender and lightly charred, stirring occasionally.
• Add additional salt to taste. Remove and discard the garlic cloves before serving.