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Veggie Sheet Pan Fajitas

Adapted from VeggieTot's Sheetpan Chickpea Fajitas.
Course Main Dish
Cuisine Mexican
Servings 4 servings
Author Lindsey Johnson

Ingredients

For spice mixture:

  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne to taste

For fajita filling:

  • 3 tablespoons olive oil or avocado oil divided, plus more for pan
  • 2 bell peppers any color, cut into strips
  • 2 cups diced butternut squash
  • 1 medium onion cut into strips
  • 2 portobello mushrooms cut into thick strips

For Cumin-Lime Crema:

  • 1/2 cup raw cashews soaked in water for 4-8 hours, drained and rinsed
  • 1/4 cup fresh lime juice
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/2 teaspoon ground cumin
  • Salt to taste

For serving:

  • 12 corn or small whole wheat tortillas warmed
  • 1/2 cup guacamole optional
  • 1/4 cup chopped fresh cilantro

Instructions

  1. Preheat oven to 450°F. Lightly oil a large rimmed baking sheet.
  2. In a small bowl, stir together the ingredients for the spice mixture. Set aside.
  3. In a large bowl, toss together 2 tablespoons olive oil with the peppers, butternut squash, and onion. Add half of the spice mixture and toss again.
  4. When the oven is preheated, place the oiled baking sheet in the oven to heat up for 5-7 minutes.
  5. Spread the veggies on the preheated baking sheet in an even layer. Return the sheet to the oven and roast for 10-15 minutes.
  6. Meanwhile, place the mushroom strips into the same large bowl that was used for the veggies. Drizzle the remaining 1 tablespoon oil over the mushrooms and sprinkle evenly with the remaining spice mixture. Gently toss.
  7. Remove the baking sheet from the oven and scoot the veggies off to one side. Place the mushrooms in the empty spot. Return the sheet to the oven and continue roasting for an additional 15-20 minutes, or until all of the veggies are tender and have started to turn brown on the edges.
  8. While the veggies finish roasting, prepare the Cumin-Lime Crema. Place all of the ingredients for the crema into a blender or food processor and blend until smooth.
  9. To serve, place about 1/4 cup of the veggie and mushroom mixture into each tortilla and top with a drizzle of the Cumin-Lime Crema , a scoop of guacamole, if desired, and a little fresh cilantro.