Ingredients
Equipment
Method
- In a large mixing bowl, combine sliced bell peppers, red onion, and mushrooms.
- Drizzle with 2 tbsp olive oil and add Spanglish Asadero Carne Asada Seasoning. Toss until vegetables are evenly coated.
- Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Add seasoned vegetables to the skillet in a single layer. Cook 8-10 minutes, stirring frequently, until tender-crisp and slightly charred with golden edges.
- Remove from heat.
- Serve immediately as a side, in fajitas, tacos, burritos, or over rice.
Nutrition
Notes
- Season the full amount — The full amount of Spanglish Asadero Carne Asada Seasoning is not optional. It seasons through the whole vegetable, not just on the surface. Under-seasoning here means under-flavored throughout.
- Get the pan hot first — Shimmering oil is the signal. Add vegetables to a cold or warm pan and you're steaming, not searing.
- Don't crowd the pan — Work in batches if needed. Too many vegetables at once drops the pan temperature and they steam instead of char. You want golden edges and color on the cut faces, not soft gray.
- Stir less than you think you should — Let the vegetables sit undisturbed for a minute or two between stirs. Contact time with the hot pan is how you get char.
- Slice consistently — Uniform thickness means everything finishes at the same time. Thick bell pepper strips and paper-thin onion won't be done together.
- Meal prep this — Make a double batch and refrigerate for up to three days. Reheat in a hot skillet to bring the char back.
- Pile them into warm flour or corn tortillas with fresh cilantro, diced white onion, and a squeeze of lime. That's the baseline — everything from there is extra.
- Serve over rice with black beans on the side and this becomes a full plate without any meat required. Add a fried egg on top if you want more substance.
- These go well alongside grilled chicken thighs or carne asada — the seasoning connects everything, and the veggies give the protein something to land on. In a burrito bowl, use them as the base layer.
- Fresh garnishes matter here. A hit of lime and some cilantro right before serving brightens the whole pan and cuts the oil. Don't skip it.
- Store in an airtight container in the refrigerator for up to three days. The vegetables hold their texture well — the mushrooms soften a bit more on day two and three, which is fine.
- Reheat in a skillet over medium-high heat with a small drizzle of oil. Two to three minutes, stirring occasionally, brings the edges back. The microwave works in a pinch — cover and use medium power — but you lose the char. Keep any fresh garnishes (cilantro, lime, diced onion) separate and add them after reheating.
- This doesn't freeze well. Peppers and onions go watery after freezing and lose the texture entirely.