Description
Ready in 30 minutes, portobello mushrooms, bell peppers and onions roast on sheet pans in the oven for these simple vegetarian fajitas.
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup olive oil
- 4 bell peppers, sliced 1/4-inch wide
- 1 medium red onion, sliced 1/4-inch wide
- 4–5 portobello mushrooms (about 12 ounces), sliced 1/2-inch wide
- 1–15 ounce can black beans, drained and rinsed
- Flour or corn tortillas, warmed before serving
- 1 avocado, mashed
- Chopped cilantro, cotija cheese and yogurt or sour cream for serving
Instructions
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- To make the marinade, whisk together the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper, lime juice and olive oil in a large bowl.
- Stir the peppers, onions and mushrooms into the marinade. Make sure they are all well coated.
- Spread the marinated veggies across both sheet pans, leaving the excess marinade in the bowl.
- Roast for 20 minutes until they are lightly browned at the edges, rotating the pans halfway through roasting.
- Stir the black beans in the remaining marinade in the bowl.
- Serve the fajita vegetables with warm tortillas, black beans, mashed avocado, cilantro, cheese and yogurt.
Notes
Pinto beans can be used instead of black beans.
You can use a shredded Mexican cheese blend instead of Cotija cheese.
To make vegan fajitas, do not serve them with yogurt, sour cream or cheese or use plant-based versions.
Store leftovers in an airtight container in the refrigerator up to 4 days. Keep the fajita vegetables separate from the beans and toppings. Warm the mushrooms, peppers and onions in the microwave.
Keywords: vegetarian fajitas, sheet pan fajitas
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