Sheet Pan Portobello Fajitas

Oh, foodies, you’re in for a treat today! Ever heard of Sheet Pan Portobello Fajitas? If not, buckle up because I’m about to introduce you to your next dinner party hit. These hearty, veggie-packed fajitas are a carnival of colors and flavors, combining savory portobello mushrooms, zesty bell peppers, and warm spices all baked on one sheet pan. It’s Mexican-inspired vegan food at its finest, perfect for cozy family dinners or casual get-togethers. Plus, they’re vegetarian, gluten-free, and easily made vegan and believe me, your carnivorous friends will even reach for seconds!

Ready for the best part? The prep time is minimal and the oven does most of the work. You’re about to fall head over heels for these Sheet Pan Portobello Fajitas, I guarantee it!

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Yield: 8 fajitas

Alright, time to tie those apron strings, roll up those sleeves and let’s dish up some deliciousness!

Ingredients & Equipment You’ll Need

• 4 large portobello mushrooms
• 2 bell peppers of different colors
• 1 large red onion
• 3 cloves garlic
• Fajita seasoning
• 8 small flour tortillas
• Olive oil
• Optional: avocado, cilantro, lime wedges for garnishing

You’ll also need a large sheet pan and some foil.

The portobello mushrooms are the star in this dish, bringing meatiness and depth to these veggie fajitas. The bell peppers and red onions add some crunch and sweetness, while the fajita seasoning gives it all a Mexican kick. If you don’t have fajita seasoning, a mix of chili powder, cumin, and paprika can also do the trick.

How To Make Sheet Pan Portobello Fajitas

1. First off, preheat your oven to 400��F (200��C), and line your sheet pan with aluminum foil for easy cleanup.
2. While the oven’s heating, chop up those beautiful portobellos, bell peppers, and red onions into thin slices. Mince the garlic too.
3. Toss all these goodies in a large bowl, drizzle with olive oil and sprinkle with fajita seasoning. Mix it all up until everything is well coated.
4. Spread this mixture evenly on your lined sheet pan and pop ’em in the oven.
5. Bake for about 20 minutes until everything is nicely roasted and the mushrooms are tender. Halfway through, give them a quick stir for even roasting.
6. Voila! Your Sheet Pan Portobello Fajitas are ready. Serve them on tortillas and enjoy hot with your favorite fajita toppings.

Tips For The Best Results

• Mix your veggies and seasonings in a bowl before roasting for even flavor distribution.
• Try not to overcrowd the pan. If you have too many veggies, use two sheet pans.

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Fajitas can also be frozen for up to a month. Defrost in the fridge and reheat gently.

Frequently Asked Questions

Q: Can I use any other vegetables?

A: Absolutely! Feel free to add zucchini, squash or any other veggie you fancy!

Q: Can I use corn tortillas instead?

A: Of course! Use whatever tortillas make you happy.

Q: Can this recipe be made vegan?

A: It sure can! Simply use a vegan tortilla and you’re good to go.

Q: Can I make this on a skillet?

A: Yes, you can. However, oven roasting gives the veggies a unique, smoky flavor.

Q: Do I have to use aluminum foil on the sheet pan?

A: Actually, no! It’s to make cleaning up easier. But it’s not a must-do.

Nutritional Facts of Sheet Pan Portobello Fajitas

Each serving of these fabulous fajitas comes packed with proteins and fibers, not to mention being low in saturated fats. It’s a great choice for those watching their calories too. However, remember your add-ons and toppings may alter the nutritional parameters.

There you have it folks! Scrumptious Sheet Pan Portobello Fajitas. These will certainly add a new twist to your fajita game. Serve them warm with a side salad or your favorite dipping sauce. Enjoy this fiesta of flavors!