One-Pan Vegetable Fajitas with Colorful Peppers
A vibrant and smoky vegetarian dinner featuring charred bell peppers, savory portobello mushrooms, and a zesty homemade spice blend. This sheet-pan meal is perfect for a quick, healthy weeknight dinner with minimal cleanup.
Ingredients
Ingredients
- 3 large Bell peppers One red, one yellow, one green, sliced into 1/2-inch strips
- 2 large Portobello mushroom caps Sliced into 1/2-inch thick strips
- 1 medium Red onion Halved and sliced into wedges
- 2 tbsp Extra virgin olive oil
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 0.5 tsp Garlic powder
- 0.5 tsp Sea salt Adjust to taste
- 8 small Flour or corn tortillas Warmed for serving
- 1 whole Lime Cut into wedges for garnish
- 0.25 cup Fresh cilantro Roughly chopped for garnish
Notes
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-high heat to maintain the charred texture. VARIATIONS: Add a can of rinsed black beans to the sheet pan for extra protein. MAKE-AHEAD: Slice all vegetables and mix the spice oil up to 24 hours in advance.