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 Sheet Pan Roasted 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!
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Ingredients
- 1 red bell pepper (150g) sliced
- 1 yellow bell pepper (150g) sliced
- 1 large red onion (200g) sliced
- 2 medium zucchini (485g) quartered
- 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:
Nutrition
Serving: 1/8 of recipe(98g) | Calories: 58kcal | Carbohydrates: 8.3g | Protein: 1.7g | Fat: 2g | Saturated Fat: 0.3g | Fiber: 1.9g | Sugar: 4.5g