Sheet Pan Veggie Fajitas

Sheet pan veggie fajitas

Last week, I taught my Dad the wonder of the sheet pan dinner with this sheet pan cauliflower and he was hooked. Sheet pan dinners are so great – they’re quick, easy, and there’s minimal cleanup! And this one is really great – marinated mushrooms packed with flavour, along with charred peppers and onions make a great fajita base. But the nice thing with this meal is you can mix it up! Throw the veggies over kale and you have a salad. For a fajita bowl just add rice and toppings. I even had a tasty breakfast where I just threw a poached egg on top of the veggies. Yum!

Sheet pan veggie fajitas

For more easy recipes I’ve been cooking with my Dad by Zoom, go here and here and here and here and here.

Sheet pan veggie fajitas

Makes enough for 4 fajitas/bowls/salads

Ingredients
2-3 portobello mushrooms
1 lime
1/4 cup vegetable oil
4 tbsp taco seasoning (I used Trader Joe’s, but you can also make your own here)
1 yellow pepper
1 orange pepper
1 red pepper
1 red onion
salt and pepper

tortillas
guacamole
salsa

Directions
Clean the mushrooms and discard the stems. Slice up the caps. Juice the lime and combine juice with oil and taco seasoning. Add the mushroom slices and marinade for an hour.

Preheat oven to 425. Slice peppers and red onion and spread out onto a baking sheet. Toss with some oil and season with salt and pepper. Spread mushroom slices out on the baking sheet (this is a lot of stuff, so I needed two baking sheets). Roast 20 minutes, until peppers are just starting to get charred. If you want more char, turn the oven to broil for the last 3 minutes of cooking.

Serve in tortillas (or over kale or rice) with guacamole and salsa.

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