These vegetable fajitas are quick and easy to make, and it's all roasted in the oven to make things a little more simple. Cooked in just 30 minutes too!
Put 3 Bell peppers, 4 Flat cap mushrooms and 1 Red onion into a large baking dish.
Add 2 tablespoon Olive oil, 1 tablespoon chipotle paste and 1 recipe Fajita seasoning. Mix well so that everything is coated.
Cook for 30 minutes, stirring halfway.
Build your fajita by spreading 4 tortilla wraps with Sour cream, adding lettuce, Avocado and the cooked vegetables.
Top with salsa, Feta and the juice of Limes.
Notes
Use your hands to mix everything together, so the seasoning gets on every part of the vegetables.
Add a squeeze of fresh lime over the fajitas before serving. This will add some freshness and really bring all the ingredients to life.
Cut all the vegetables into long strips, so they will run the length of the tortilla when they are added to it. When they are cut in to strips, they will have more surface area that will touch the baking dish too, helping them to get nice and crispy. Thin strips cook faster too.
Spoon the fajitas out of the dish and on to the tortilla using a slotted spoon. Although most of the juice should have cooked away, there will be some left in the dish and you don't want all of that transferring over to the tortilla. That will make it very messy to eat.