Description
A colorful pan of vegetables and your favorite toppings means it must be Fajita Veggies night! Plate them with toasty tortillas and a squeeze of fresh lime for the most delicious meal you can make in 30 minutes.
Ingredients
Scale
- 3 small bell peppers, sliced (we used 3 different color peppers)
- 8oz mushrooms, thoroughly washed and sliced
- 1 medium red onion, sliced
- 8oz tempeh
- 1 cup frozen corn kernels, rinsed and drained
- 3 tbsp extra virgin olive oil
- 2 tbsp prepared chili powder
- 1 tbsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1tsp salt
- 12 tortillas (here we used 45 calorie tortillas)
- Store bought or homemade guacamole
- Optional toppings: diced tomatoes, fresh cilantro, hot sauce, lime juice, sour cream, tomatillo salsa, etc
Instructions
- Preheat the oven to 425F. Line 2 large baking sheets pans with parchment paper, or use one extra-large pan
- Place all the vegetables and tempeh in a large bowl. Drizzle with the oil and sprinkle with the chili powder, oregano, cumin. garlic powder and salt. Toss well, so all the vegetables are well coated with the oil and the spices. Transfer to the prepared baking sheet(s)
- Bake for 20-25 minutes or until the vegetables are cooked to your taste
- Before serving, spread one tablespoon of guacamole on each tortilla and spoon about 1/2 cup of veggies and tempeh mixture per fajita
- Add a squeeze of fresh lime to each fajita. Top with fresh tomatoes, avocado, guacamole, chopped cilantro, sour cream, sriracha, or hot sauce
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 287
- Sugar: 4.2
- Sodium: 756
- Fat: 13.4
- Saturated Fat: 1.7
- Unsaturated Fat: 9.3
- Trans Fat: 0
- Carbohydrates: 38.2
- Fiber: 18.6
- Protein: 16.4
- Cholesterol: 0