Sheet Pan Portobello Fajitas
, 50 min, 4 (two fajitas each)
Roasted portobello mushrooms, peppers and onions with warm spices, served in tortillas with avocado and cilantro.
| prepPreheat oven to 400°F / 200°C | |||||
| 1 Tbsp chili powder | Mix spice blend | Toss vegetables with oil & spices | Roast 400°F / 200°C, 40 min, stir halfway | Squeeze lime juice, add cilantro | Serve in tortillas with avocado |
| 1/2 tsp chipotle powder | |||||
| 1/2 tsp onion powder | |||||
| 1 tsp cumin | |||||
| 1/2 tsp garlic powder | |||||
| 1 tsp sugar | |||||
| 1/2 tsp salt | |||||
| 2 portobello mushroom caps, sliced 1/4 inch thick | |||||
| 2 bell peppers (any color), sliced 1/4 inch thick | |||||
| 2 yellow onions, sliced 1/4 inch thick | |||||
| 45 ml olive oil | |||||
| 8 small flour tortillas (6-inch) | |||||
| 1 avocado, sliced | |||||
| handful cilantro (optional), chopped | |||||
| 1 fresh lime | |||||
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