Vegan Fajitas (on a Sheet Pan!)

Vegan Fajitas (on a Sheet Pan!)

from acouplecooks.com
40 min
4 servings

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.

Ingredients

  • 1 white onion
  • 2 bell peppers
  • 1 head cauliflower
  • 1 portobello mushroom
  • 2 tablespoons olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or regular)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 2 ripe avocados
  • 1 lime
  • 1/2 teaspoon kosher salt
  • Fresh cilantro
  • 8 tortillas (flour or corn)
  • 1 15-ounce can vegetarian refried beans or homemade refried beans

Directions

  1. 1

    Preheat the oven to 425 degrees Fahrenheit.

  2. 2

    Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.

  3. 3

    Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another 1/2 teaspoon salt spread between the trays (1/4 teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.

  4. 4

    Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.

  5. 5

    Heat the refried beans in a small sauce pan.

  6. 6

    If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

  7. 7

    To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.