Oven Roasted Vegetable Fajitas

Oven Roasted Vegetable Fajitas

Meatless fajitas with oven-roasted vegetables such as peppers, onions and cauliflower. This dish is delicious, filling, healthy, plant-based, protein-rich, gluten-free, and easy to make. A perfect vegan recipe for families.

Equipment

• Baking tray*

Ingredients

vegetables

• 1 small head of cauliflower
• 2 chopped red peppers
• 2 orange bell peppers sliced
• 1 medium/large onion sliced

fajita seasoning

• 2 teaspoons of paprika
• 1 teaspoon of paprika
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon sea salt (or less/more to taste)
• black pepper to taste
• chili pepper to taste

Other:

• 1-2 tablespoons of oil
• 6 small tortillas (corn or flour tortillas, I used homemade gluten-free)
• One 15 oz black beans rinsed and drained
• pinch of salt
• A pinch of onion powder
• 1 teaspoon balsamic vinegar
• Guacamole
• fresh greens to taste (eg coriander)
• vegan cheese sauce (optional)
• hot sauce (optional)

Instructions

1. This recipe has a video for easy instructions (see below).
2. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
3. Cut the cauliflower into small florets (the smaller the pieces the faster they cook), slice the peppers and onion into medium-thick slices/strips, and spread the vegetables in an even layer on a baking sheet (parchment-lined).
4. Drizzle 1-2 tablespoons of oil and add all the spices. Toss with your hands and roast in the oven for about 20-25 minutes, until the vegetables are nicely browned and caramelized. Throw in half. To warm the tortillas, place them in the oven (wrapped in aluminum foil) for the remaining 10 minutes.
5. Heat the beans in a pan with balsamic vinegar, a pinch of salt, and onion powder.
6. To assemble the fajitas: Top the bread with roasted vegetables, black beans, guacamole, and vegan cheese sauce (optional). Garnish with fresh greens and top with some hot sauce (optional). Enjoy!

notes

The recipe is for 6 people. Nutritional values ​​are for a calculated serving of cornbread and 6 tablespoons of guacamole.