Sheet Vegetarian Fajitas

5 from 2 votes

Ready in 30 minutes, portobello mushrooms, bell peppers and onions roast on sheet pans in the oven for these simple vegetarian fajitas.

Prep Time10

Cook Time25

Total Time35

Course: Main Dishes

Cuisine: Tex-Mex

Servings: Serves 6

Author: Paige Adams

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.

Nutrition