This dish is packed with flavor and nutrition, and it's also easy to make. With a few simple steps, you can have a tasty and satisfying meal on your table in no time.
2 bell peppers, sliced
1 onion, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
Toppings: avocado, cilantro, lime, sour cream, cheese
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and slice your vegetables into strips. Make sure they are all roughly the same size so they cook evenly.
In a small bowl, mix together the olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Drizzle the mixture over the vegetables and toss to coat.
Spread the vegetables out on the prepared baking sheet and roast for 20-25 minutes, stirring once or twice, until they are tender and slightly charred.
While the vegetables are roasting, warm up your tortillas on a dry skillet or in the oven.
Assemble your fajitas by placing a scoop of roasted vegetables on each tortilla. Add your desired toppings, such as sliced avocado, chopped cilantro, a squeeze of lime, a dollop of sour cream, or some shredded cheese.
Roll up the tortillas and enjoy!
You can use any vegetables you like in your fajitas. Try adding mushrooms, sweet potatoes, or corn.
If you want to add some protein to your fajitas, you can include some black beans, tofu, or tempeh.
If you're short on time, you can skip roasting the vegetables and sauté them on the stove instead. Just cook them over high heat until they are tender and slightly charred.
Roasted vegetable fajitas are a perfect meal for a weeknight dinner or a weekend lunch. They're easy to make, customizable, and healthy. Plus, they're a great way to get in your daily dose of vegetables. So, next time you're looking for a quick and tasty vegetarian meal, give these fajitas a try!