Slow Cooker Fajita Vegetables

These slow-cooked vegetables are perfect for Mexican fajita night. Serve with warmed tortillas and lots of shredded Tex-Mex cheese.

Step: 1

Spray a slow cooker with a light coating of cooking spray. Add tomatoes, green and red bell peppers, onions, chile peppers, garlic, vegetable oil, cumin, chili powder, and oregano. Mix with a large spoon until all vegetables are coated with oil and spices.

Step: 2

Cook on Low for 4 to 6 hours or on High for 2 hours.

Per Serving: 78 calories; protein 2.2g; carbohydrates 12.8g; fat 2.7g; sodium 145.3mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do double-duty .