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- 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 green bell pepper, sliced - 1 red onion, sliced - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 2 tablespoons olive oil - Salt and pepper to taste - 8 small flour or corn tortillas - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) For these easy sheet pan veggie fajitas, I love to use colorful bell peppers. They add a nice crunch and great flavor. The red, yellow, and green peppers not only look pretty but also taste great when roasted. The red onion brings a sweet taste. Minced garlic adds a fragrant touch. The spices like chili powder, cumin, and smoked paprika give the fajitas a nice kick. Olive oil helps everything roast well and adds richness. You can choose flour or corn tortillas based on your taste. For a fresh finish, I like to add chopped cilantro and lime wedges. They brighten up every bite. This recipe is very flexible. You can mix and match veggies based on what you have. Try zucchini or mushrooms for a fun twist! For the full recipe, check out the details in the main article. - Preheat your oven to 425°F (220°C). - Line a large baking sheet with parchment paper. First, you need to get your oven ready. Preheating helps the veggies cook evenly. The parchment paper makes cleanup easy and keeps the veggies from sticking. - Combine veggies and garlic in a bowl. - Add olive oil and spices, tossing until coated. Next, grab a large bowl and add the sliced bell peppers, red onion, and minced garlic. Drizzle in the olive oil. Now, sprinkle the chili powder, cumin, smoked paprika, salt, and pepper. Toss everything well. You want the veggies to be coated in the oil and spices for the best flavor. - Spread mixture on baking sheet. - Bake for 20-25 minutes, stirring halfway through. Now, spread the veggie mix evenly on the baking sheet. Bake for about 20-25 minutes. Remember to stir halfway through. This step helps the veggies char a bit and get that nice roasted flavor. - Warm tortillas in a skillet before serving. While the veggies bake, warm the tortillas. Use a dry skillet over medium heat. Heat them for about one minute on each side. This step makes them soft and ready for the delicious toppings. Once the veggies are done, you can build your fajitas. Enjoy your meal! For the full recipe, check out the detailed instructions above. To cut your veggies evenly, use a sharp knife. Slice bell peppers and onions into strips about the same width. This helps them cook at the same rate. If you cut them too thick or thin, some may burn while others stay hard. For the best flavor in your fajitas, spices are key. I use chili powder, cumin, and smoked paprika. Each spice adds its own unique taste. Mix them well with the veggies before baking. This helps the flavors blend. Don’t be shy with salt and pepper; they enhance the taste. Toppings can make your fajitas even better. I love adding fresh cilantro and a squeeze of lime juice. Avocado or guacamole is also a great choice. You can serve them with salsa or pico de gallo for extra zest. For sides, consider serving rice or beans. They pair well with veggie fajitas and fill you up. Corn on the cob is another tasty side dish. It adds a nice crunch and sweetness. For condiments, I recommend sour cream or Greek yogurt. They add creaminess and balance the spices. Try different toppings to find your favorite combo. Enjoy your meal! You can find the Full Recipe in earlier sections. {{image_2}} You can make your fajitas even better by adding protein. Black beans are a great choice. They are full of protein and fiber. Just drain and rinse a can of black beans. Mix them in with your veggies before baking. Another option is tofu. Tofu can soak up all the flavors. Cube it and toss it with the veggies. Make sure to press the tofu first to remove excess water. This way, it becomes crispy and tasty. Feel free to switch up the veggies. You can add zucchini or mushrooms for a fun twist. Eggplant can also work well in fajitas. When you add these, just slice them like the bell peppers. You can even try using sweet potatoes for a hearty touch. They add a nice sweetness and pair well with the spices. Just remember to cut them into small cubes so they cook evenly. Want more heat? Simply add jalapeños or cayenne pepper to your mix. Start with a small amount to avoid too much spice. Taste as you go so you can find the right level for you. If you prefer mild flavors, skip the spicy ingredients. You can also add a bit of sugar to balance the heat. This will keep your fajitas tasty without being too hot. For the full recipe, check out the Easy Sheet Pan Veggie Fajitas. To store leftover veggie fajitas, first let them cool down. Use an airtight container. Place the fajitas in the container and seal it well. In the fridge, they last for about 3 to 4 days. Make sure to keep the tortillas and veggies separate if you can. This helps keep the tortillas from getting soggy. When reheating, I suggest using a skillet. Heat over medium-low heat for a few minutes. This method keeps the veggies firm and the tortillas soft. You can also use an oven. Preheat to 350°F (175°C). Place the fajitas on a baking sheet for about 10 minutes. This way, they warm evenly. To freeze fajita ingredients, first prepare them as you normally would. Let everything cool completely. Place the veggie mix in a freezer-safe bag. Try to remove as much air as possible. Label the bag with the date. The mix can last up to 3 months in the freezer. When ready to use, thaw in the fridge overnight. You can then roast them straight from the bag for a quick meal. For the full recipe, check out Easy Sheet Pan Veggie Fajitas! Yes, you can easily make this recipe vegan. Simply skip the cheese and use corn tortillas instead of flour ones. You can also add more veggies like zucchini or mushrooms for extra flavor. If you want some protein, add canned black beans or chickpeas. Both options will keep your fajitas tasty and filling. You can customize your fajitas in many ways. Try adding different veggies like corn, asparagus, or sweet potatoes. You can also change the spices. If you like heat, add cayenne pepper or jalapeños. For a smoky flavor, toss in some chipotle powder. Don't forget to play with toppings, too! Guacamole, pico de gallo, or even vegan sour cream can enhance your dish. Pair your veggie fajitas with sides that complement their flavors. Consider serving them with a fresh salad or some Mexican rice. Corn salsa also makes a great side. You could even offer a side of refried beans for a heartier meal. If you want a cool drink, serve some agua fresca or a light beer. To reheat leftover fajitas, use a skillet over medium heat. This keeps the veggies crisp. Heat for about 5 minutes, stirring often. You can also use the oven. Preheat it to 350°F (175°C) and place the fajitas on a baking sheet. Heat for around 10 minutes. Avoid the microwave, as it can make the veggies soggy. For best results, enjoy them fresh! For the full recipe, check back to the ingredients and instructions above. Making veggie fajitas is fun and easy. We covered ingredients, step-by-step instructions, and tips to boost flavor. You can add proteins or change veggies for your taste. Store leftovers right to enjoy later. Personalizing your fajitas makes every meal unique. Now, you can create a delicious dish that fits your style. Enjoy your cooking adventure!

Easy Sheet Pan Veggie Fajitas

Dive into the delicious world of Easy Sheet Pan Veggie Fajitas! This vibrant recipe features colorful bell peppers, red onion, and a medley of spices, all roasted to perfection. In just 35 minutes, you can create a flavorful feast that is perfect for any occasion. Serve with warm tortillas, fresh cilantro, and lime for a fun twist! Click through for the full recipe and make mealtime exciting and easy!
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Ingredients
  

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 red onion, sliced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

2 tablespoons olive oil

Salt and pepper to taste

8 small flour or corn tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the sliced bell peppers, red onion, and minced garlic.

      Drizzle the olive oil over the veggies, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper.

        Toss everything together until the vegetables are evenly coated with the oil and spices.

          Spread the mixture evenly onto the prepared baking sheet in a single layer.

            Bake in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly charred, stirring halfway through.

              While the veggies are baking, warm the tortillas in a dry skillet over medium heat, about 1 minute on each side.

                Once the veggies are done, remove them from the oven and let them cool for a few minutes.

                  To serve, place the roasted veggies on a warm tortilla, garnish with chopped cilantro, and add lime juice to taste.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                      - Presentation Tips: Serve the fajitas with a platter of lime wedges and additional cilantro on the side for guests to customize their own wraps.