Sheet Pan Fajitas with Roasted Red Pepper Sauce

Full disclosure, I’ve devoured these fajitas for three meals in the past 48 hours.

And it has been glorious. Friends,  I’m obsessed with this method. Sheet pan dinners are crazy popular right now and for good reason–they’re one-dish and hands-off, they’re quick, and clean-up is a breeze. So if you’re running in 5,000 directions over the next few weeks, you can still eat your veggies.

It’s a miracle.

Are they delicious? Yes, naturally. The fiesta veggie mixture is solidly spiced with a smoky kick and just the right amount of lime-induced zing, and I really love all the gorgeous colors. Are they simple? Yes, insanely. I’m talking 35 minutes tops from start to finish, and the hardest thing you’ll have to do is cut some veggies. Are they healthy? Above and beyond. Completely loaded with fiber and vitamin C. Plus, they happen to be low in fat, so you can feel good about crushing these on a regular basis.

Try this streamlined approach to create an instantly impressive spread for friends and family.

Sheet Pan Fajitas with Roasted Red Pepper Sauce

2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp ground smoked paprika
Salt and freshly ground black pepper

Fajita filling
1 small sweet potato, peeled and cut into strips
1 of each red and yellow bell peppers, cored and sliced into strips
1 zucchini, cut into strips
1 medium red onion, halved and sliced from top to root
1 jalapeno, sliced
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice

For serving
8 corn tortillas or lettuce leaves
Avocado slices or guacamole, diced tomatoes, cilantro, Roasted red pepper sauce (recipe below)

Directions: Preheat oven to 425 degrees.

For the seasoning: In a small mixing bowl mix together chili powders, cumin, smoked paprika, 1tsp salt and 1/2 tsp pepper, set aside.

For the fajitas filling: Spread sweet potatoes, bell peppers, onion and jalapeno onto baking sheet. Drizzle olive oil over top then toss everything to evenly coat. Sprinkle seasoning evenly over veggie strips  Spread into an even layer working to keep from overlapping. Roast in preheated oven, tossing once halfway through cooking, until veggies are tender, about 20-25 minutes. Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

Drizzle lime juice evenly over top of the veggie fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

Roasted Red Bell Pepper Sauce
1 cup roasted red bell pepper
2 tbsp. Greek yogurt, sour cream or unsweetened almond milk
1/4 cup chopped cilantro
1 tbsp. lime juice
1 clove garlic
salt to taste

Combine all ingredients in a high speed blender an blend until smooth. Store covered in the refrigerator for up to 3 days.

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