Vegetables Recipe ⟶ 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.

Ingredients

• nonstick cooking spray
• 6 Roma tomatoes, diced
• 4 large green bell peppers, seeded and thinly sliced
• 4 large red bell peppers, seeded and thinly sliced
• 3 medium onions, sliced
• 1 (4 ounce) can diced green chile peppers
• 2 cloves garlic, minced
• 1 ½ tablespoons vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• ½ teaspoon dried oregano

Cooking Directions

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

Nutrition Facts

• calories78.4
• carbohydrateContent12.8 g
• fatContent2.7 g
• fiberContent3.9 g
• proteinContent2.2 g
• saturatedFatContent0.4 g
• sodiumContent145.3 mg
• sugarContent7 g