Katie Johnson: Quick, easy and vegetarian fajitas (recipe)

The bloom is here and I am starting to harvest some of my early season garden crops. I am always ready for fresher/lighter eating after a long winter of heavier holiday meals.
I am going to share my vegetarian fajita recipe. This is a quick and easy recipe that is done in the oven on a sheet pan. It can easily be modified to include a meat or seafood of your choice.
Recently, I purchased my first tortilla press and have been happily pressing homemade tortillas. If you have some extra time, I highly recommend. There is nothing quite like fresh wraps with your Mexican meals.
This recipe includes the fajita spice mix that I have used for years. To save time, you could purchase pre-made fajita seasoning at your local grocery store. If you have a well-stocked spice cabinet, however, it only adds a few minutes of time to the preparation and this mix is really perfect. I often double or even triple this recipe as it is so easy and it makes great leftovers.
Sheet Pan Vegetarian Fajitas
Serving: 4
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1⁄2 teaspoon onion powder
1⁄2 teaspoon garlic powder
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon ground cumin
Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl. Add avocado oil (olive oil works also) to mixture to make a thin drizzle.
Slice all kinds of veggies, drizzle with spicy oil mixture (I also mix it well with my hands) and roast at 425 for 20-30 minutes. My favorite vegetable mix includes: Onions (I like sweet or purple), red/orange/yellow peppers, mushrooms, carrots (sliced on a mandolin) and eggplant. The mushrooms and eggplant make it “meaty” and the carrots bring a wonderful sweetness.
Serve with your favorite toppings and side dishes including: Cilantro, fresh avocado, sour cream, salsa, black beans, rice, coleslaw, etc.


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