Tray Of Veggie Fajitas Recipe

Fajitas

1. 1

   Preheat and prepare the pan

   Preheat oven to 425°F (220°C). Line a large rimmed baking sheet (tray) with parchment paper or aluminum foil for easy cleanup. If you have two sheets, you can use both to avoid overcrowding.

2. 2

   Slice the vegetables

   Core and seed the bell peppers, then slice into 1/4- to 1/2-inch strips. Peel and slice the red onion into similar-width wedges. Trim the zucchini ends and slice into 1/4-inch half-moons or thick strips. Wipe and halve any large mushrooms (quarter if very large). Halve the cherry tomatoes. Mince the garlic cloves. Place all cut vegetables in a large mixing bowl.

3. 3

   Make the fajita spice mix

   In a small bowl, combine chili powder, ground cumin, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and red pepper flakes (if using). Stir to blend evenly. This is your fajita seasoning.

4. 4

   Toss vegetables with oil and seasoning

   Drizzle the olive oil over the bowl of prepared vegetables, add the minced garlic, then sprinkle the prepared fajita seasoning over them. Using tongs or clean hands, toss thoroughly until all vegetables are evenly coated with oil and spices. Taste a small piece of pepper and adjust salt or spice if desired.

5. 5

   Arrange on the tray and roast

   Spread the seasoned vegetables in an even single layer across the lined baking sheet(s); avoid piling so they roast rather than steam. Roast in the preheated oven for 20–25 minutes, turning once halfway through (at about 10–12 minutes) so edges char slightly. Roast until vegetables are tender and edges have caramelized.

6. 6

   While vegetables roast — prepare toppings and tortillas

   Zest one lime and then cut both limes in half. In a small bowl, make a quick lime crema: combine sour cream, juice of half a lime, a pinch of salt, and 1 tablespoon chopped cilantro; stir until smooth and adjust lime/salt to taste. Slice the avocado. Warm the tortillas: wrap in foil and place in the oven for the last 5 minutes of roasting, or warm in a dry skillet over medium heat 20–30 seconds per side. Chop remaining cilantro and set out shredded cheese.

7. 7

   Finish vegetables and adjust seasoning

   When the tray veggies are done, remove from oven and squeeze the remaining lime half over them, then sprinkle with remaining chopped cilantro. Toss on the tray once more to distribute lime and herbs. Taste and add a pinch more salt or pepper if needed.

8. 8

   Assemble and serve

   To build fajitas, place warm tortillas on plates. Spoon a generous portion of roasted vegetables onto each tortilla, top with sliced avocado, a spoonful of lime crema, a sprinkle of shredded cheese, and an extra wedge of lime on the side. Offer any remaining cilantro for garnish. Serve immediately so tortillas stay warm and vegetables remain slightly crisp at the edges.

9. 9

   Make-ahead and storage notes

   Roasted vegetables can be cooled and refrigerated in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F (200°C) oven 8–10 minutes or in a skillet until warmed. Keep tortillas and creamy toppings separate until serving for best texture.