Roasted Vegetable Fajitas
Bursting with bold flavors and vibrant colors, these Roasted Vegetable Fajitas are a mouthwatering vegetarian twist on a Tex-Mex classic! This quick and easy recipe features a medley of caramelized bell peppers, red onion, tender zucchini, and earthy mushrooms, all seasoned with a tantalizing blend of chili powder, cumin, smoked paprika, and garlic. Roasted to perfection in under 30 minutes, the vegetables are served warm in soft tortillas, complemented by fresh lime juice and optional toppings like creamy avocado, zesty salsa, and cool sour cream. Perfect for busy weeknights or a casual dinner with friends, these fajitas are a healthy, customizable, and utterly delicious meal that even meat-lovers will adore.
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Recipe Information
Ingredients
- 3 large Bell peppers (mixed colors)
- 1 large Red onion
- 2 medium Zucchini
- 8 oz Mushrooms (button or cremini)
- 3 tbsp Olive oil
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 8 small Flour or corn tortillas
- 1 large Lime
- 0.25 cup Cilantro (optional)
- 1 large Avocado (optional)
- 0.5 cup Salsa (optional)
- 0.5 cup Sour cream (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Slice the bell peppers and red onion into thin strips. Cut the zucchini into half-moons, and slice the mushrooms into quarters.
In a large mixing bowl, combine the sliced vegetables. Drizzle with olive oil and sprinkle with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
Toss the vegetables until they are evenly coated with the oil and spices.
Spread the seasoned vegetables in an even layer on the prepared baking sheet.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they’re tender and slightly caramelized.
While the vegetables are roasting, warm the tortillas by wrapping them in foil and placing them in the oven during the last 5 minutes of roasting or heating them individually in a dry skillet over medium heat.
Once the vegetables are done, remove them from the oven and drizzle with the juice of one lime. Sprinkle with chopped cilantro, if using.
To assemble, fill each tortilla with a generous portion of the roasted vegetables. Top with optional toppings like sliced avocado, salsa, and sour cream, if desired.
Serve immediately and enjoy your flavorful roasted vegetable fajitas!
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 8264 mg | 359% | |
| Total Carbohydrate | 330.0 g | 120% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 80.2 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 844 mg | 65% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4997 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
