Sheet-Pan Portabello Fajitas
December 15, 2022
Sheet-pan dinners are a great way to prepare a quick weeknight meal with little cleanup. Everything cooks together on the sheetpan. While it’s in the oven, you can be taking care of all the other things calling for your attention after work. This one is a great vegan version of fajitas! It’s packed with fiber from the veggies & vitamin C from the peppers. Serve with a side of refried beans to add some protein and complex carbs to round out the meal.
Ingredients:
- 4 large portobello mushroom caps, sliced
- 1 large yellow onion, sliced
- 2 medium bell peppers, sliced
- 1 poblano chile pepper, sliced
- 2 tbsp canola or other vegetable oil 2 tsp chili powder
- 1 tsp garlic powder 1 tsp ground cumin 1 tsp Kosher salt
- 1 tsp paprika
- 12 small corn tortillas or 8 medium flour tortillas
Suggested toppings:
- Pico de gallo or salsa Chopped cilantro Diced avocado Diced jalapeno
- Fresh squeezed lime juice Cheddar cheese
- Plain fat-free Greek yogurt (a great sour cream substitute)
Instructions:
- Preheat the oven to 450°F
- In a large bowl, combine the mushrooms, onion, and peppers.
- Drizzle with the oil and toss to coat.
- Sprinkle with the chili powder, garlic powder, cumin, salt, and paprika and toss to coat
- Spread the vegetables evenly on the pan.
- Roast about 20 minutes, stirring halfway through.
- Meanwhile, wrap the tortillas in foil. Place the tortillas in the oven to warm during the last 5 minutes of roasting.
- Divide the fajita mixture among the tortillas.
- Serve with the toppings of your choice Serves 4