Cinco de Mayo is just around the corner and while this year it falls during the weekday, it doesn’t mean you have to spend tons of time in the kitchen celebrating. These sheet pan fajitas are perfect for the weekday. All you need is a handful of spices, some peppers and mushrooms, a bit of time to slice the veggies and bake. This is perfect for meatless Monday, as a topping for fajitas or tacos, or meal prep on Sunday and make taco bowls for lunch throughout the week. This is a super versatile recipe and absolutely delicious. I hope you give this recipe a try and add it to your meatless Monday rotation.

4 servings / 15 mins prep / 1 hr total time

Ingredients

1 red onion, thinly sliced

3 bell peppers (1 red, 1 orange, 1 yellow), thinly sliced

3 Portobello mushrooms, sliced

2 garlic cloves, grated

Fajita seasoning

4 tsp chili powder

1 tsp paprika

1 tsp sugar

1 tsp ground coriander

½ tsp cumin

½ tsp garlic powder

½ tsp onion powder

Salt and pepper

2 tbsp olive oil

½ lime, juiced

Directions

Pre-heat oven to 375°F.

In a large bowl, add the onion, peppers, mushrooms and garlic and give a gentle toss. Add remaining ingredients and mix until well coated.

Bake for 30-45 minutes. At the 30 minute mark, check if the vegetables are fork tender. If not, keep baking until fork tender.

Allow the sheet pan to cool down and assemble your fajitas with desired toppings. Enjoy!