Vegan Fajitas recipe

Ingredients

For the sheet pan fajita veggies

• 1 white onion
• 2 bell peppers
• 1 head cauliflower
• 1 portobello mushroom
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika (or regular)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt

For serving

• 2 ripe avocados
• 1 lime
• ½ teaspoon kosher salt
• Fresh cilantro
• 8 tortillas (flour or corn)
• 1 15-ounce can vegetarian refried beans or homemade refried beans

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.
3. Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another ½ teaspoon salt spread between the trays (¼ teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.
4. Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.
5. Heat the refried beans in a small sauce pan.
6. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
7. To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.