Sheet Pan Roasted Fajita Veggies
Servings: 8 servings
Calories: 58kcal
I love fajita night because it's so versatile, customizable, and a meal the whole family can get behind! These fajita veggies make it easy to load your tortillas up with a lot of volume while keep calories down! They're easy to make and so flavorful! These are also great in salads, wraps or quesadillas!
Print Recipe
Ingredients
- 1 red bell pepper sliced (150g)
- 1 yellow bell pepper sliced (150g)
- 1 large red onion sliced (200g)
- 2 medium zucchini quartered (485g)
- 1/2 cup frozen corn 85g
- 1 Tbsp olive oil 15g
- 2 tsp cumin
- 2 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 500 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, toss the sliced vegetables with olive oil. Add the cumin, salt, and pepper and toss again until vegetables are evenly coated.
- Spread the vegetables in an even layer on the baking sheet. Roast for about 20 minutes, or until the vegetables are soft and starting to char on the edges.
Serve with tortillas and protein of choice for fajitas, over a bed of greens, or with rice! Drizzle with lime crema, top with guacamole, salsa, cheese, or whatever else sounds good!
Notes
I left the tortillas (as well as the protein) out of the macros so you can use a different brand and customize the type and amount of protein you want!
Lauren's Top Protein Picks:
- LFF Crock Pot Teriyaki Chicken
- LFF Mexican Ground Turkey
- LFF Korean Beef
- LFF Salsa Verde Chicken
Nutrition
Serving: 98g | Calories: 58kcal | Carbohydrates: 8.3g | Protein: 1.7g | Fat: 2g | Saturated Fat: 0.3g | Fiber: 1.9g | Sugar: 4.5g