Easy skillet whole30 fajita veggies recipe – for your Mexican burrito bowl, taco salad or lettuce tacos! Paleo, keto, gluten free, grain free, dairy free, sugar free, vegan, clean eating, real food.
My favorite way to add a ton of delicious veggies to my whole30 mexican dishes is with fajita veggies. These veggies are so good, they deserve their own post.
I use them in burrito bowls, taco-less salads, lettuce leaf tacos, you name it.
I love using my cast iron skillet to cook these because it gives the veggies that delicious caramelization you love.
You can meal prep these in advance to have in your fridge ready to add to your favorite paleo and keto mexican dish. Great cold on salads or warmed for fajitas!
They will keep for 5 days in an airtight container.Print
1 tablespoon avocado oil (or olive oil or coconut oil)
2 bell peppers, sliced
2 red onions, sliced
1 tablespoons taco seasoning (link to homemade, read label if using store bought)
Heat your cast iron skillet over medium heat for 5 minutes.
Add your oil, veggies and taco seasoning. Stir to combine. Cook for 8-10 minutes, until soft.
Will keep in an airtight container refrigerator for 5 days.
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