One-Pan Baked Fajitas
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 1 serving
Course: Main Dish
Cuisine: Mexican, South American
Author: Heather Nicholds
Fajitas are a really satisfying meal, and here we’ll make it simple by baking everything together on one sheet. This uses classic fajitas veggies, but swap in whatever you feel like. You could also stuff this into crunchy taco shells if you feel like tacos.
- 1/2 bell pepper, sliced
- 1/2 zucchini, halved and sliced
- 2 mushrooms, sliced
- 1/2 cup black beans
- 1 tsp olive oil, divided
- 1/4-1/2 tsp chili powder
- pinch sea salt
- 2 whole grain wrap
Preheat the oven to 350 degrees F.
Put the veggies on one side of a baking sheet, and the black beans on the other side. Drizzle half a teaspoon of oil on each, along with a pinch of salt for each. Sprinkle the chili powder on the beans. Toss the veggies with your hands, to coat them with the oil and salt, then toss the beans in the same way.
Put the tray in the oven for 20 minutes. In the last 10 minutes, pull the tray out to toss the vegetables and toss the beans. Add the tortillas to the oven, either on the rack under the tray or wrapped in foil and placed on top, to warm for the last 10 minutes.
Take everything out of the oven, arrange the beans and veggies down the centre of the tortillas. You can enjoy them as is or load them up with whatever toppings you like: a spoonful of salsa, a sprinkle of vegan cheese, a scoop of guacamole, and/or a drizzle of vegan sour cream.
Topping ideas: salsa, vegan cheese, guacamole, vegan sour cream or cashew cream Calories: 458kcal | Carbohydrates: 78g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1143mg | Potassium: 959mg | Fiber: 20g | Sugar: 8g | Vitamin A: 2800IU | Vitamin C: 229.4mg | Calcium: 120mg | Iron: 6.1mg