Sheet Pan Mushroom Fajitas
 
Prep time
Cook time
Total time
 
Red bell peppers are used in the recipe, but you can use yellow, orange, green, or a combination of colors. Please note that the nutrition facts do not include optional garnishes.
Author:
Recipe type: Entree
Cuisine: American
Serves: 3 servings
Ingredients
  • 2 large portobello mushroom caps, sliced into ¼-inch strips
  • 2 medium yellow onions, sliced into ¼-inch strips
  • 2 large red bell peppers, sliced into ¼-inch strips
  • 2 tablespoons oil
  • 2¼ teaspoons dairy-free taco seasoning
  • 6 (6-inch) flour tortillas or gluten-free tortillas, warmed
  • ¼ cup roughly chopped cilantro, for garnish (optional)
  • Sliced avocado, for garnish (optional)
  • Salsa, for garnish (optional)
  • Hot sauce, for garnish (optional)
  • Lime wedges, for garnish (optional)
Instructions
  1. Preheat your oven to 400ºF, and line a large 18x13-inch baking sheet with parchment paper.
  2. In large bowl, toss together the mushrooms, onions, peppers, oil, and taco seasoning, until evenly coated.
  3. Spread the vegetables out in a single layer on your prepared baking sheet.
  4. Roast the vegetables for 25 minutes, tossing halfway through, until fork tender and the edges are slightly browned.
  5. Serve with warmed tortillas, cilantro, sliced avocado, salsa, hot sauce, and lime wedges, as desired, for topping.
Nutrition Information
Serving size: 2 fajitas Calories: 328 Fat: 13.3g Carbohydrates: 45.9g Sugar: 8.4g Sodium: 732mg Fiber: 4.3g Protein: 7.9g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-sheet-pan-mushroom-fajitas