2portobello mushroom caps, sliced into thin strips
2red bell peppers, sliced into thin strips
1largeyellow or red onion, sliced into thin strips
1/2 teaspoongarlic powder
1/2teaspoonfine sea salt
8corn tortillas, for serving
Preheat the oven to 400ºF. On a large rimmed sheet pan, add the sliced portobello mushrooms, bell peppers, and onion, and toss well with the olive oil.
In a small bowl, mix together the chili powder, garlic powder, cumin, and salt. Then sprinkle it evenly over the veggies and toss well. Place the pan in the oven and roast until the veggies are tender, about 25 minutes.
You can warm the tortillas by placing them in a dry skillet (no oil required!) over medium-high heat for 30 seconds, then flip and warm the other side. Repeat with the remaining taco shells. Alternatively, you can wrap the stack in foil and place them in the oven for the last 10 to 15 minutes of the cooking cycle.
When the fajita veggies are done roasting, serve them warm in a tortilla with sliced avocado, fresh cilantro, and salsa on top. (Or any other toppings you love!) Leftover veggies can be stored in an airtight container in the fridge for up to 5 days.
Nutrition information is for 2 fajitas, using corn tortillas and no optional toppings. This information is automatically calculated, and is just an estimate and not a guarantee.This recipe is shared with permission from PlantYou: 140+ Ridiculously Easy, Amazingly Delicious Plant-Based Oil-Free Recipes, by Carleigh Bodrug and has been slightly adapted. I hope you'll check out this amazing vegan cookbook!