Quick and easy to make these roasted Vegetable Fajitas are great for spicing up your weeknight dinners.
- 1 medium red onion (150g) peeled and cut into eighths
- 1 large red bell pepper (190g) pith and seeds removed then cut into slices
- 1 large yellow bell pepper (175g) pith and seeds removed then cut into slices
- 3 large portobello mushrooms (270g) wiped clean and sliced, not too thinly
- 1 1/2 level tsp cumin
- 1 level tsp ground coriander
- 1 level tsp paprika
- 1 tsp dried oregano
- 1 tsp dried coriander (cilantro)
- 1/4 tsp hot chilli powder add more if you want them to be spicier
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp maple syrup
- Soft corn tortillas
- 1 ripe avocado peeled, stone removed then sliced.
- Lime wedges
- Sour cream
- Fresh cilantro/coriander leaves
Preheat the oven to 392°F / 200°C Mix all the spices and dried herbs together in a small mixing bowl.
Add 1 tbsp of maple syrup, 2 tbsp of lime juice and 2 tbsp of olive oil to the spice mix and stir well.
Place all the vegetables on a baking tray. Pour the marinade over the vegetable, add the salt and pepper and mix well. Leave the vegetables to soak up the marinade for about 10 minutes.
Roast the vegetables in the oven for 15 to 20 minutes. Halfway through cooking take the tray out of the oven and stir or flip the vegetables Return to the oven to finish cooking.
Serve immediately with corn or flour tortillas, some sour cream, lime wedges, a couple of slices of avocado and some fresh cilantro/coriander.
- Nutritional information is calculated using an online nutrition tool and is approximate. The information does not include tortillas, sour cream, cheese or/and avocado.
- This recipe makes enough to serve 4 people, we used 2 medium tortillas per person. This recipe is easy to scale up, please see the scale tool in the recipe card.
- If you want to make these quicker then skip marinating the vegetables. I have made these both ways and they are absolutely fine without the 10-minutes to marinate.
- Make them Vegan, these vegetable fajitas are vegan I haven't listed them as such as I have added cheese and sour cream to the final dish.
- Make them Gluten Free, use your favourite gluten-free tortillas.
- Storing these vegetable fajitas, these are really best made and eaten fresh however if you have any leftover vegetables then you can keep them in the fridge for a day or two. I don't recommend freezing the vegetables as they will get soggy once defrosted.
- Reheating, add any leftover cooked vegetables to a skillet and cook with a little oil until they are piping hot.
Calories: 136kcal | Carbohydrates: 15.6g | Protein: 3.2g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 461mg | Fiber: 2.3g | Sugar: 7.6g | Calcium: 20mg | Iron: -1.4mg