I don’t know about you, but one pan meals are meals for me!
This is a quick, easy and versatile meal that can be prepped before hand and popped in the oven when you are ready to eat.
First, preheat your oven to 425. Then, I start by slicing my bell peppers. I like to do a variety of colors. Red, orange, and yellow are my favorite but stick with what you like!
Any type of onion works well. Red, yellow, white, sweet… if you have it, use it! Slice the onion about the same size as your bell peppers.
Choose your favorite mushrooms. I tend to stick with baby bellas and I like to slice my own. Portabella caps would also work great here! For a time saver, buy your mushrooms pre-sliced.
Alternative vegetables that would also work great with the recipe are zucchini, yellow squash, cauliflower and even broccoli!
Line a cookie sheet with a baking mat or parchment paper and evenly spread your veggies on the pan. I do like to use a pan with a little bit of a lip so the veggie juices don’t drip off while cooking. Depending on the amount of vegetables you have, you may need two pans. But also keep in mind that the veggies will shrink as they cook.
Once your veggies are all sliced up, it is time to make your fajitas seasoning. These spices are all repeats from my lentils tacos. Just add the spices to a small bowl and sprinkle half the spices on the veggies.
If you want to prep ahead, slice up your veggies and mix your seasoning ahead of time, so all you need to do is spread the veggies out and sprinkle with half the seasoning.
Let the veggies cook for 12 minutes. While you wait for them to cook, open, drain and rinse your can of black beans and assemble any toppings for your fajitas. I love some leafy greens, jalapenos, avocados and salsa.
After 12 minutes of cooking, pull your vegetables out, add the can of beans and sprinkle the rest of the seasoning on the vegetables. Give them a toss and place them back in the oven for another 10-12 minutes.
Once the vegetables are done, assemble your fajitas and enjoy!
Stove Top Instructions:
When I am traveling in the RV, I don’t have access to an oven so I use my stove top. The timing works out about the same, it is just a little bit more of a hands on approach. I add about half the veggie mixture to a frying pan with a splash of water and let the veggies cook down. It will take about 10 minutes and you will want to stir frequently adding a little water if veggies begin to stick. The vegetable will release some liquid on their own as well, so don’t add too much water.
Once the first round of veggies are cooked, remove and place in a bowl and start again with the remaining vegetables and beans. You can also add the remaining seasoning here.
Once this second round of vegetables and beans are cooked, you can assemble your fajitas and enjoy!
I know you will love them, so in the comments let me know which veggies you went with and you like your fajitas in a tortilla or bowl!
