Sheet Pan Veggie Fajitas
Sheet Pan Veggie Fajitas are perfect meatless dinner. Cooked to perfection on sheet pans, these vegan fajitas are packed with flavor and so many veggies---peppers, cauliflower, onions, and portobello mushrooms.
Servings: 8 servings
- 3/4 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground cumin
- 1 large onion (red or white) cut into ½-inch strips
- 2-3 bell peppers cut into ½-inch strips
- 1 pound portobello mushrooms caps (3 to 4) cut into thick strips
- 1 mediam head of cauliflower cut into small florets
- 3 tablespoons avocado or olive oil divided
- 1 lime cut into wedges
- 8 6-inch corn or flour tortillas
Preheat oven to 425℉. Line 2 sheet pans with parchment paper or grease lightly with oil or oil spray.
In a small bowl, mix salt, chili powder, garlic powder, paprika, and cumin. Place sliced onion, pepper, and mushrooms in the center of the one baking sheet. Drizzle with 2 tablespoons of oil then sprinkle with about half of the spice mixture. Toss with your hands then spread into an even layer.
Place cauliflower florets in the center of the second baking sheet. Drizzle with the remaining tablespoon of oil and sprinkle with the remaining spice mixture. Toss with your hands then spread out so cauliflower florets have plenty of space in between them.
Roast vegetables for 10 minutes. Remove from oven, toss and then return to the oven to cook until veggies for another 10-15 minutes or until tender and very well browned.Squeeze some fresh lime juice over the top of the cooked vegetables. Serve with warm tortillas and any toppings that you’d like. I like guacamole, fresh cilantro, and/or sour cream.
Serving: 1fajita | Calories: 134kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 241mg | Potassium: 357mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1074IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg