Name: Sheet Pan Vegetable Fajitas (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Red bell pepper-sliced; 1 Green bell pepper-sliced; 1 Yellow onion-sliced; 2 Tablespoons olive oil; 1 Tablespoon chili powder; 1 Teaspoon cumin; 1/2 Teaspoon paprika; 1/4 Teaspoon garlic powder; 1/4 Teaspoon onion powder; 1/2 Teaspoon salt; 1/4 Teaspoon black pepper; 8 Flour tortillas; To taste Sour cream; To taste Salsa; To taste Guacamole; To taste Shredded cheese

Recipe tier

A quick and easy weeknight meal featuring colorful bell peppers and onions roasted to perfection and served with warm tortillas and your favorite toppings.

Total 35 min

Serves 4

Steps 8

Ingredients 16

Soundtrack the cook

Soul kitchen · 50 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 14m Cook 21m Plate 5m Reset 10m

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Vegetables
1 280 g Red bell pepper-sliced
1 280 g Green bell pepper-sliced
1 225 g Yellow onion-sliced
Marinade
2 30 mL Tablespoons olive oil
1 15 mL Tablespoon chili powder
1 5 mL Teaspoon cumin
2.5 mL Teaspoon paprika
1.25 mL Teaspoon garlic powder
1.25 mL Teaspoon onion powder
3 g Teaspoon salt
1.25 g Teaspoon black pepper
Serving
8 60 g Flour tortillas
Toppings
To taste Variable Sour cream
To taste Variable Salsa
To taste Variable Guacamole
To taste Variable Shredded cheese

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 400°F (200°C).
In a large bowl, combine all Vegetables.
In a separate small bowl, whisk together all Marinade ingredients.
Pour the Marinade over the Vegetables and toss to coat evenly.
Spread the marinated Vegetables in a single layer on a large baking sheet.
Roast for 20-25 minutes, flipping halfway through, until tender and slightly charred.
Warm the tortillas according to package directions.
Serve the roasted Vegetables in warm tortillas with your favorite Toppings.