Veggie Fajita Sheet Pan Tacos

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small tortillas
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss bell peppers and onion with olive oil, chili powder, cumin, smoked paprika, salt, and pepper on a sheet pan.
3. 3 Roast vegetables for 20 minutes, stirring once halfway through.
4. 4 Warm tortillas in the oven or microwave.
5. 5 Squeeze lime juice over roasted veggies and sprinkle with cilantro.
6. 6 Assemble tacos by spooning veggie mixture into each tortilla.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add crumbled tofu or tempeh for extra protein.
• Include zucchini or mushrooms for more veggie variety.

Substitutions

• Use fajita seasoning blend in place of chili powder, cumin, and smoked paprika.
• Substitute corn tortillas for flour if preferred.

Pairings

• Pair with a zesty limeade or a crisp Mexican lager.

Nutrition

Tips

• For extra flavor, add a sprinkle of cotija cheese or a dollop of avocado crema.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep tortillas crisp.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a warm oven.

Serving Suggestions

• Serve with a side of black beans and Mexican rice.
• Pair with a fresh mango salsa for a sweet twist.

FAQ