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Sheet Pan Veggie Fajitas

Yields8 Servings

 8 oz mushrooms, sliced
 4 bell peppers, sliced
 1 red onion, sliced
 2 tbsp olive oil
 2 tsp chili powder
 2 tsp cumin
 1 tsp oregano
 1 tsp smoked paprika
 ¼ tsp salt
 ¼ tsp black pepper
 8 whole wheat tortillas
1

Preheat oven to 425 degrees. Line a large sheet pan (or 2 smaller sheet pans) with parchment paper for easy clean up.

2

Slice mushrooms, peppers and onion, making sure slices are similarly sized in thickness. Add to a large bowl.

3

Drizzle veggies with olive oil, add all spices. Stir well to evenly coat all veggies.

4

Spread veggies out on sheet pans, making sure veggies are not piled on top of each other.

5

Roast in preheated oven for about 25 minutes, until veggies become tender and begin to brown/crisp on edges.

6

Assemble fajitas: add ½ cup roasted veggies to each tortilla, top with optional toppings

7

Optional Toppings:
Cheddar cheese, reduced fat, shredded (1 tablespoon per serving)
Greek yogurt, 2%, plain (1 tablespoon per serving)
Sliced avocado or guacamole
Salsa

8

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.

Nutrition Facts

Serving Size 1

Servings 0


Amount Per Serving
Calories 195
% Daily Value *
Total Fat 7.5g12%

Saturated Fat 2g10%
Sodium 320.4mg14%
Total Carbohydrate 27.6g10%

Dietary Fiber 5.8g24%
Sugars 6.9g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.