1medium red onion (150g)peeled and cut into eighths
1largered bell pepper (190g)pith and seeds removed then cut into slices
1large yellow bell pepper (175g)pith and seeds removed then cut into slices
3largeportobello mushrooms (270g)wiped clean and sliced, not too thinly
1 ½level tspcumin
1level tspground coriander
1tspdried coriander (cilantro)
¼tsphot chilli powderadd more if you want them to be spicier
½tspcracked black pepper
Soft corn tortillas
1ripeavocadopeeled, stone removed then sliced.
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.