These Roasted Vegetable Fajitas are delicious, low in fat and so good for you! I serve these on warm flour tortillas with salsa and homemade almond milk pepper jack cheeze. This recipe supposedly serves four, but two hungry, fajita-loving vegans could probably finish it off in one go.
Roasted Vegetable Fajitas
Ingredients
- 2 bell peppers (red, green or a combination of both)
- 1 large carrot, peeled
- 1 jalapeño pepper
- 1 medium onion
- 1 large potato, peeled and cut into wedges
- 1/2 cup lime juice
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp (or more) smoked paprika
- 2 tsp olive oil
- salt to taste
Instructions
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Slice vegetables into fajita-size strips and place in a glass bowl or dish with the potato wedges.
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Mix together lime juice, cumin, garlic powder, onion powder and smoked paprika and pour over vegetables. Marinate for at least an hour, stirring halfway through to make sure all gets covered in marinade.
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Drain vegetables and pat dry with paper towels. This step is important, so don’t skip it!
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Brush or spray olive oil on the vegetables, coating all sides, and sprinkle with salt.
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Place in a nonstick or parchment paper-covered roasting/baking pan and roast at 400F for about 30 minutes. Vegetables should be just starting to brown.
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Serve in warmed corn or flour tortillas, with salsa, guacamole, vegan cheeze – whatever you like!
Buen provecho!