These veggie-packed sheet-pan portobello fajitas are well-seasoned with a smoky spice blend and served with a zesty avocado-yogurt crema.
Top them with your favorite garnishes for an easy vegetarian dinner.
Add mushrooms; toss to coat.
Photo: Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Cover, and let marinate at room temperature for at least 20 minutes or up to 2 hours.
(Alternatively, refrigerate for up to 8 hours.)
Preheat oven to 425F.
Add onion and bell peppers to the mushroom mixture in the bowl; toss until well combined.
Spread the mixture on a large rimmed baking sheet.
Roast until tender, 20 to 25 minutes.
(Do not turn the oven off.)
Cover and refrigerate until ready to use.
Wrap tortillas all together in foil.
Place in the oven until warmed through, about 3 minutes.
Serve the fajita mixture with the warmed tortillas and avocado crema.
Garnish with cilantro, jalapenos and/or queso fresco, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
