One-pot meals have a permanent place on my weeknight dinner roster.
And now sheet pan meals have joined them.
In the last year or so, sheet pan cooking has been popping up everywhere. I have fully embraced this trend.
But I don’t even like to think of it as being trendy.
Sheet pan meals are here to stay!
Especially in January when we’re going all in on cleaning up our homes, our eating and our lives in general, sheet pan meals really come in handy.
They are such a great way to cook vegetables and proteins with not much effort or dishes to deal with afterward.
Besides cooking styles, there are certain cuisines that we also have on regular rotation. We are a family of pasta-lovers, so Italian is always go-to.
In second place comes Mexican and Tex-Mex from tacos to burrito bowls to themed chopped salads.
I am a big fan of fajitas, and I’ve made them all sorts of ways including on the grill.
But these sheet pan portobello pepper fajitas might be my new favorite.
Full disclosure: this recipe requires two sheet pans.
I know that means a bit more cleaning, but it’s definitely worth it.
One thing you have to be careful with when sheet pan cooking is that if you crowd the pan, the ingredients tend to steam instead of getting brown and caramelized on the edges.
How To Make Sheet Pan Portobello Pepper Fajitas
With the veggies cut and ready to go and the oven pre-heating to 400 degrees F, I make the marinade for the veggies.
It’s a mix of a tablespoon of sauce from a can of chipotles en adobo, olive oil, cumin, garlic powder, onion powder, salt and pepper.
I toss sliced portobello mushrooms, bell peppers and red onions in this marinade using my hands to make sure they are all coated.
Then the peppers and onions go on one pan and the mushrooms go on the other. About halfway through cooking, I toss around the veggies.
In 20-25 minutes, the vegetables are nicely browned and even a little charred in spots.
I serve the sheet pan portobello pepper fajitas with cilantro, lime wedges, tortillas and store-bought salsa to keep things simple.
If we have any leftovers, I like to chop the veggies and toss them in a kale salad using salsa instead of vinaigrette or dressing.
Here Are A Few Other Sheet Pan MealsPrint
Sheet Pan Portobello Pepper Fajitas
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: Serves 4 1x
1 tablespoon chipotles en adobo sauce
3 tablespoons vegetable oil
1 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 portobello mushroom caps , sliced 1/2-inch-thick
1 red bell pepper, thinly sliced lengthwise
1 yellow bell pepper, thinly sliced lengthwise
1 orange bell pepper, thinly sliced lengthwise
1 small red onion, halved and sliced
8 tortillas, warmed
Cilantro, chopped and whole leaves for serving
Salsa for serving
Preheat the oven to 400 degrees F.
In a large bowl, whisk together the adobo sauce, vegetable oil, cumin, garlic powder, onion powder, salt and pepper. Add the mushrooms, peppers and onions, gently tossing to coat.
Spread the peppers and onions in a single layer on a sheet pan. On another sheet pan, arrange the mushrooms and onions in a single layer.
Roast the vegetables for 20-25 minutes until browned and caramelized at the edges. About halfway through cooking, toss the peppers and flip the mushrooms and onions. Serve with tortillas, cilantro and salsa.