Fajita Vegetables
These Fajita Vegetables are a Chipotle style recipe that you can batch prep to put in Snack City in your freezer for quick and easy burrito bowls.
Servings: 10 servings
Calories: 59kcal
Ingredients
- 4 medium poblano peppers
- 1 large red pepper
- 1 large yellow onion
- 2 tbsp oil
Instructions
For the Peppers and Onions
- Wash and cut all of your peppers and onions.
- Remove the seed capsule from the peppers and cut them into thin slices. Also, cut your onion into thin slices to roughly match the size of your peppers.
- You will want to cook your vegetables in batches tonight overcrowd the pan and to get proper coloring.
- Heat a large skillet over high heat and add in about 1 tablespoon of your oil. Add in about 1/3 to 1/2 of your peppers and onions and cook over the high heat to brown and soften.
- Sprinkle lightly with salt when they enter the pan and toss to coat in oil. After a couple of minutes and once they had developed some color, I poured in about a tablespoon of water to create some steam and help soften.
- Once the water evaporates, you can transfer this first batch over to a plate and continue on cooking through the peppers and onions adding oil when needed.
- When all of the vegetables are done cooking, you can combine them back into the skillet and mix to combine.
Storage
- After they've cooked, spread them out on a sheet pan in a single layer and place in your freezer, uncovered so that they can flash freeze until they are frozen solid.
- Once frozen, you can transfer them over into a container for long-term storage.
For the Nutritional Information
- My total yield after cooking was 727g for all 10 servings. That means each serving will have 72.7g to match the nutritional estimates on the recipe.
- The total nutritional estimate for the recipe would be 586 calories, 64.6g carbs, 10g protein, 32g fat. You can divide your total yield by these values if you wish to get a per gram value.
Nutrition
Calories: 59kcal | Carbohydrates: 6.5g | Protein: 1g | Fat: 3.2g | Fiber: 1.9g