Sheet pan vegetable fajitas

This is a firm favourite in my house – it’s such a go-to easy meal, which we probably dish up once a week. It’s by no means an authentic Mexican recipe, so there are no blending of multiple spices to get just the right flavour. You just bung in one spice and you’re done. It’s definitely a cheat, but that’s what makes such a reliable quick and tasty meal.

Make in 20 minutes
Serves 1
– Vegetarian

Ingredients

  • ½ red onion, sliced
  • ½ yellow pepper, sliced
  • ½ red pepper, sliced
  • ½ green pepper, sliced
  • 50g mushrooms, chopped
  • 1 tsp honey
  • 1 tsp paprika
  • 2 tortilla wraps
  • ½ ripe avocado, sliced
  • handful of grated cheddar cheese
  • ½ lime
  • 1 tbsp chopped coriander
  • dash of chilli sauce (optional)

vegetables cheese tortilla wraps in bowls

Method

  1. Heat the oven to 200°/180°C fan/gas mark 6.
  2. Mix the honey and paprika in with the chopped onion, pepper and mushrooms.
  3. Add the vegetables to a baking tray and cook for 20 minutes.
    You can add the wraps in for the last couple of minutes to soften them.
  4. Once the vegetables are cooked add then into the wraps with the avocado, cheese, coriander and a squeeze of lime. Add a dash of chilli sauce if you like it spicy.

vegetables and avocado in tortilla wrap

Tip

My absolute favourite chilli sauce has to be Cholula – you should be able to pick up a bottle in your local supermarket. But be a little cautious at first – it has quite a zing!

vegetable fajitas in sheet pan tray

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