Sheet Pan Veggie Fajitas Tasty and Easy Recipe

Ingredients

• 2 pieces bell peppers (any colors), sliced
• 1 large red onion, sliced
• 1 piece zucchini, sliced into half-moons
• 1 piece yellow squash, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• to taste Salt and pepper
• 8 small tortillas (corn or flour)
• for garnish Fresh cilantro
• for serving Lime wedges

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the sliced bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes.
3. Drizzle the olive oil over the veggies, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.
4. Spread the seasoned veggies evenly on the prepared baking sheet.
5. Roast the vegetables in the preheated oven for 25-30 minutes, tossing halfway through, until they are tender and slightly charred.
6. While the veggies are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
7. Remove the sheet pan from the oven and let the veggies cool for a couple of minutes.
8. To assemble the fajitas, spoon a generous amount of the roasted veggie mixture onto each tortilla.
9. Garnish with fresh cilantro and serve with lime wedges on the side for drizzling juice over the fajitas.