Sheet Pan Veggie Fajitas with Mushrooms & Asparagus
Simply the easiest vegetarian fajitas around, these sheet pan fajitas with asparagus and mushrooms are a tasty, budget friendly one pan dinner.
Ingredients
- 4 tbsp olive oil
- 2 large portobello mushrooms, sliced into strips (if your mushrooms are on the smaller side, use 3-4)
- 1 medium onion, sliced into strips
- 1 large red bell pepper, sliced into strips
- 6 oz asparagus, trimmed, cut into 2-3 strips depending on length
- 2 tbsp fajita seasoning, see notes for a homemade blend
- 8 small flour tortillas
- toppings of choice: avocado, salsa, lime wedges, etc (add cheese and sour cream if you don't need them to be vegan)
Instructions
- Preheat the oven to 430F / 220C / 200C Fan.
- We will start with the mushrooms, peppers and onions...Add the sliced mushrooms, peppers and onions to a large mixing bowl. Add 4 tablespoons of the olive oil and 2 tablespoons of the fajita seasoning. Mix to combine and ensure all of the veggies are well coated, then scatter on a half sheet pan or your largest baking tray. Place in the oven for 10 minutes.2 large portobello mushrooms, 1 medium onion, 2 tbsp fajita seasoning, 1 large red bell pepper
- Then we'll add the asparagus...Add the asparagus spears to the same bowl you used for the other veggies (don't clean it out first) and mix to coat the asparagus with the residual oil and spices. Assess how well coated it is - will probably want to add a further drizzle of oil and a few pinches of spices to get it well coated. Take the sheet pan out of the oven and add the asparagus to it, then place back in for another 15 minutes.6 oz asparagus
- This is a good opportunity to warm your tortillas... Wrap them in foil, then place them on a lower shelf in the oven. They'll be warm by the time you're ready to serve.8 small flour tortillas
- Check on the veggies... They should be tender and well charred by now. Place them back in the oven for another few minutes if you need to.
- Serve! Scoop your fajita veggies into warmed tortillas, add a squeeze of lime and your choice of toppings, and enjoy!
Notes
Nutritional information is for a single fajita and excludes the toppings.
Homemade fajita blend: 2 tsp oregano, 2 tsp smoked paprika, 1 tsp chili powder, 1 tsp ground coriander, 1 tsp of cumin, 1 tsp garlic granules
Calories: 159kcal, Carbohydrates: 19g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Sodium: 275mg, Potassium: 220mg, Fiber: 3g, Sugar: 4g, Vitamin A: 862IU, Vitamin C: 29mg, Calcium: 54mg, Iron: 2mg