Portabella Mushroom Sheet Pan Fajita
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT35M15 Minutes
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Yield:4 Servings
Ingredients
- 3 portabella mushrooms, gills removed and sliced
- 1 red or yellow bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons taco seasoning
- 8 corn tortillas
- 1 avocado, sliced
- 1 jalapeño, sliced (optional)
- 1 can black beans, drained and heated
- Optional garnish: fresh cilantro sprigs, salsa and sour cream
- 3 portabella mushrooms, gills removed and sliced
- 1 red or yellow bell pepper, sliced
- 1 red onion, sliced
- 25.56g extra-virgin olive oil
- 25.56g taco seasoning
- 8 corn tortillas
- 1 avocado, sliced
- 1 jalapeño, sliced (optional)
- 1 can black beans, drained and heated
- Optional garnish: fresh cilantro sprigs, salsa and sour cream
With their meaty texture and savory flavor, mushrooms are a great choice for a plant-based meal. These sheet pan fajitas are easy, with only one pan for fast clean up.
Preparation
STEP 1
Preheat oven to 400°F.
STEP 2
Arrange sliced mushrooms, sliced peppers, and sliced onion on a large sheet pan, keeping them separated. Drizzle with olive oil and taco seasoning and coat vegetables evenly.
STEP 3
Bake in preheated oven until vegetables are tender and browned, approximately 15 minutes.
STEP 4
Warm tortillas if desired. To build tacos, distribute mushrooms, peppers, and onions between the tortillas. Add jalapeño and avocado slices.
STEP 5
Serve with garnishes of choice, and warmed black beans on the side.