Vegetarian Fajitas

Why You’ll Love This Recipe You’ll love this Vegetarian Fajitas recipe because it’s full of bold flavors, vibrant colors, and …

2 tablespoons olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 green bell pepper, sliced 1 medium red onion, sliced 1 cup mushrooms, sliced (such as cremini or button mushrooms) 1 zucchini, sliced 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder Salt and black pepper, to taste 4 small flour tortillas (or corn tortillas for gluten-free) Optional toppings: salsa, guacamole, sour cream (or dairy-free alternative), fresh cilantro, lime wedges, shredded cheese (or vegan cheese)

Preheat the oven to 400°F (200°C).
In a large bowl, combine the sliced bell peppers, onion, mushrooms, and zucchini. Drizzle with olive oil and toss the vegetables to coat evenly.
Add the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the vegetables. Toss again to coat with the seasonings.
Spread the seasoned vegetables out in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat for 1-2 minutes on each side or wrap them in a damp paper towel and microwave for 20-30 seconds.
Once the vegetables are done, remove them from the oven and let them cool slightly. Serve the roasted vegetables in the warm tortillas.
Top with your favorite toppings, such as salsa, guacamole, sour cream, fresh cilantro, lime wedges, or shredded cheese.