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.