Veggie Sheet Pan Fajitas
Ingredients
The Fajitas
-
10
ounces
peppers of choice, sliced
-
5
ounces
mushrooms, sliced
-
3
ounces
red or green onions, sliced
-
1
tablespoon
lime juice
-
3
cups
cooked pinto beans, drained, rinsed and dried
-
½
cup
chopped cilantro, divided
-
1
teaspoon
cumin, divided
-
2
teaspoons
chili powder, divided
-
1
teaspoon
smoked paprika, divided
-
1
teaspoon
garlic powder, divided
-
1
teaspoon
sea salt, divided
-
½
teaspoon
ground black pepper, divided
-
Drizzle
optional
oil for roasting
Sides and Toppings
-
1
packet
Knorr® Fiesta Sides Spanish Rice
-
optional
cooked/frozen riced cauliflower
-
optional
tortillas of choice
-
to taste
avocado or guacamole
-
to taste
salsa
-
to taste
sour cream
-
to taste
sliced fresh jalapeños or pickled jalapeño slices
-
to taste
shredded lettuce
Instructions
- Preheat the oven to 400°F (205°C).
- Arrange the veggies and beans on two parchment-lined cookie sheets.
- Add lime juice, half of the cilantro, and spices to the veggies, drizzle with oil if using, and mix well.
- Spread the veggie mixture across one sheet and do the same with the beans on the other sheet.
- Bake for 30 minutes.
- While baking, prepare the Spanish rice according to package instructions.
- If using, mix in the riced cauliflower once the rice is done.
- Prepare any desired toppings.
- Once the veggies and beans are done, serve them in tortillas or as bowls with the rice.
Nutrition Facts (estimated)
Servings
5
Calories
237
Total fat
2g
Total carbohydrates
72g
Total protein
13g
Sodium
779mg
Cholesterol
0mg
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