Preheat oven to 425 degrees. Line a large sheet pan (or 2 smaller sheet pans) with parchment paper for easy clean up.
Slice mushrooms, peppers and onion, making sure slices are similarly sized in thickness. Add to a large bowl.
Drizzle veggies with olive oil, add all spices. Stir well to evenly coat all veggies.
Spread veggies out on sheet pans, making sure veggies are not piled on top of each other.
Roast in preheated oven for about 25 minutes, until veggies become tender and begin to brown/crisp on edges.
Assemble fajitas: add ½ cup roasted veggies to each tortilla, top with optional toppings
Cheddar cheese, reduced fat, shredded (1 tablespoon per serving)
Greek yogurt, 2%, plain (1 tablespoon per serving)
Sliced avocado or guacamole
Chef’s Note: You can add 1 pound of sliced chicken breast and roast along with the veggies. Make sure the chicken is cooked through, no pink left, internal temperature reaches 165 degrees.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.