Sheet-Pan Fajitas

Ingredients

• 2 Red bell pepper, sliced
• 1 Green bell pepper, sliced
• 2 Yellow onion, sliced thick
• 3 Portobello mushrooms, sliced thick
• 1 can Black beans, canned no-salt-added, drained
• 3 tbsp Avocado oil
• 1 tbsp Chili powder
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Kosher salt
• 2 Lime
• 12 Corn tortillas
• 1 Avocado, sliced
• ½ cup Cilantro
• ½ cup Plain nonfat Greek yogurt

Method

1. Heat the oven to 425°F with the sheet pan inside for 10 minutes. Vegetables hitting hot metal sear; vegetables hitting cold metal sweat.
2. Toss the peppers, onions and mushrooms with the oil, all the spices and the salt.
3. Spread them on the hot pan in one layer — use two pans rather than crowding one — and roast 20 minutes.
4. Add the black beans, toss, and roast 5 minutes more until the edges are charred in places.
5. Squeeze a whole lime over the hot pan and scrape everything together with the juices.
6. Warm the tortillas. Serve with avocado, cilantro, yogurt and the second lime.

Notes

✨ The restaurant touch

Preheat the pan. It is the difference between roasted vegetables and fajitas.

🧒 For the kids

Build-your-own is most of the appeal. Put everything in bowls in the middle of the table.

🥡 Leftovers

Keeps 4 days and makes excellent quesadillas, burritos and grain bowls.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.