Fajitas vegetarianas al horno con frijoles negros y champiñones

Ingredientes

• 6-8 ounces portobello mushrooms (sliced)
• 3 bell peppers (thinly sliced)
• 1 red onion (thinly sliced)
• 2 Tablespoons olive oil (or neutral oil)
• 2 Tablespoons fajita seasoning
• 15 ounce can black beans (drained and rinsed)
• 8 corn or flour tortillas (fajita or small size)
• Creamy Jalapeno Sauce (for serving)
• Cilantro Lime Sauce (for serving)
• Avocado Sauce (or guacamole)
• Cilantro
• Shredded cheese or Cotija crumbles

Preparación

1. 1

   Preheat oven to 425°F. Slice the veggies into similar sizes so they cook evenly.

2. 2

   Drizzle about 1 tablespoon of the oil across the bottom of a sheet pan. Then, toss the sliced veggies with the remaining tablespoon of oil. Add the fajita seasoning and toss to coat.

3. 3

   Spread the veggies evenly across the sheet pan, making them in as even of a layer as possible. Place in the heated oven and bake for 10-12 minutes. Remove from the oven and add the black beans to the sheet pan, stirring to combine.

4. 4

   Turn the broiler on the oven and make sure the oven rack is either in the middle or a notch or two from the broiler (you just don't want it on the top or it will burn).

5. 5

   Place the sheet pan back in the oven and broil for 3-4 minutes until the vegetables are tender and slightly charred (depending on your broiler). Be sure to watch them carefully so they don't burn.

6. 6

   Serve the fajita veggies and black beans with tortillas and all the taco toppings your heart desires. Enjoy!