It has been almost four months since we moved to Dallas. And so far my diet consists of forty percent street tacos, forty percent TexMex (more specifically these sheet pan fajitas and chili) and nineteen percent coffee. And one percent green juice because you know balance.
Fajita night was one of my favorites when I was a kid. It was a welcomed break from all the pasta we ate. My mom made a really delicious and simple homemade fajita seasoning with lots of cumin, chili powder and garlic. And these vegetarian fajitas are seasoned with that same mixture, or as close to as I remember it tasting.
Vegetarian sheet pan fajitas are a game changer.
Like for real. Have you ever made fajitas on a sheet pan before? It’s so easy I can barely believe it. I sliced the bell peppers and onion in under five minutes. Then I opened up a can of (organic, unsalted) chickpeas to which I tossed lightly with olive oil and fajita seasoning. And then I roasted them for twenty minutes. The peppers and onions get super caramelized and the chickpeas stay soft on the inside but get crispy on the outside. Basically, savory perfection.
I serve these sheet pan fajitas with corn tortillas, fresh cilantro and doused them with a ton of hot sauce. Frank’s will always be my favorite hot sauce but in the spirit of all things TexMex and my friend Christina who is showing me how to be the best Texan I can be, Valentina is now another staple in our home.
If you aren’t crazy about bell peppers, you could easily substitute them for any vegetable you have on hand. I have made them with shredded brussels sprouts, diced sweet potatoes and julienned carrots and other root vegetables like radishes, turnips and/or beets.
Sheet Pan Fajitas with Bell Peppers and Chickpeas
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 1 medium yellow onion
- 2 cups cooked chickpeas
- 3 tablespoons olive oil
- 1 tablespoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 teaspoon sea salt
- 8 corn tortillas
- fresh cilantro (to garnish)
- hot sauce (to garnish)
- Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
- Slice the peppers and onion into thin strips and lay them onto the baking sheet along with the chickpeas.
- Drizzle on the olive oil and then sprinkle on chili powder, garlic powder, cumin and salt. With your hands gently toss it all together to combine and coat the vegetables well, and then spread it all out in an even layer.
- Put the tray in the oven and roast for 10 minutes. Remove the tray and flip the vegetables. Then roast for another ten minutes.
- Serve the fajita vegetables with warmed corn tortillas and garnish with fresh cilantro and hot sauce if desired.