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Roasted Vegetable Fajitas

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6 to 8
Calories: 462kcal

Ingredients

  • 16 oz. baby bella mushrooms sliced
  • 2-4 zucchini or summer squash cut in 1” pieces
  • 2 cups cherry or grape tomatoes halved
  • 2 onions chopped
  • 2 bell peppers any color, chopped
  • 4 tsp. chili powder
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. cayenne pepper
  • 12-16 whole wheat tortillas 2 per person
  • 2 avocados optional

Instructions

  • Arrange the vegetables on a large baking sheet.
  • Stir the spices together and sprinkle over the vegetables, tossing with your hands to coat the veggies in spices.
  • Roast in the oven at 400° for 15-20 minutes.
  • If the veggies look a bit dry after roasting, drizzle 2 Tbs. water over them and stir with a spoon.
  • Serve vegetables in tortillas, topped with avocado slices.

Nutrition

Serving: 6to 8 | Calories: 462kcal | Carbohydrates: 68g | Protein: 15g | Fat: 17g | Saturated Fat: 4g | Sodium: 653mg | Potassium: 1230mg | Fiber: 16g | Sugar: 13g | Vitamin A: 3850IU | Vitamin C: 84mg | Calcium: 240mg | Iron: 5mg