Mexican-Style Peppers and Onions
We serve this as a quick healthy side dish to a mexican meal. This would also be delicious as a burrito filling on its own or with some black beans. Originally served as part of Tamales and Peppers & Onions.
Ingredients
- 1 teaspoon olive oil
- 1 cup onion (peeled and sliced)
- 1 cup orange bell pepper (sliced)
- 4 ounces white button mushrooms
- kosher salt
- 1/2 teaspoon seed cumin
- 3 cloves garlic
- 2 tablespoons fresh cilantro
- 1 medium lime
Instructions
We start by heating our saute pan over medium heat with the olive oil. We add the onions, reduce the heat to medium-low and cook for about 5 minutes while we prep some more ingredients.
We wipe the mushrooms with a damp cloth and slice. We get about 2 cups of sliced mushrooms. We also mince the garlic, yielding about 1/2 tablespoon.
We add the peppers to the onions and cook for another 5 minutes. Next we add the mushrooms. After cooking for 3 minutes, we raise the heat to medium, and add a little salt. We cook for a few more minutes and then add the cumin seed and garlic. We lower the heat and cook for a couple more minutes.
Meanwhile, we chop the cilantro and juice half of the lime. The remaining half of lime we slice to use as garnish.
We stir the cilantro and lime juice into the cooked vegetables and serve.