3bell peppersuse various colors to brighten up the fajitas!
1mediumred onion
To Serve
4large tortillasor 8 small tortillas, use corn tortillas for a gluten-free option
To serve: sour cream, cilantro, salsa, avocado, lime juice
Instructions
Prep: Preheat oven to 450°F (230°C). Stir together all Marinade ingredients.
Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.
Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 15 minutes, flip veggies over, the cook for 10 to 15 more minutes, or until veggies are tender and slightly charred at the edges.If after 30 minutes veggies still aren't charred, turn oven to "broil" for just a few minutes, watching closely, until edges of veggies begin to darken.
Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!
Video
Notes
*If using store bought seasoning, ensure it does not contain whey as an ingredient, which will curdle when mixed with the lime juice.Don't have taco seasoning? Use this blend of spices instead: 1 tsp each chili powder, salt, smoked paprika, cumin, onion powder, garlic powder, oregano, and 1/2 tsp ground black pepper