Vegan Spicy Pineapple and Veggie Fajitas
This super fast, sheet pan dinner mixes sweet and spicy flavors together.
Servings: 6
Calories: 176kcal
Ingredients
- 2 teaspoons Corn starch
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Organic sugar
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic powder
- Pinch of Cayenne pepper
- 2 Fresh jalapeno, de-seeded and sliced
- 2 Cups Sweet peppers, sliced (I used mini sweet peppers)
- 10 Ounces Baby bella mushrooms, sliced
- 1/2 a Yellow onion, sliced
- 1/2 a Pineapple, sliced into strips(about 2 cups)
- 2 Tablespoons Olive oil
- 6-8 Tortillas of choice
- Guacamole, vegan sour cream, salsa, cilantro(optional toppings)
Instructions
- Preheat the oven to 375 degrees(F).
- In a small bowl, combine the corn starch, chili powder, salt, paprika, sugar, cumin, garlic and cayenne. Stir to combine. Set aside.
- In a large mixing bowl add the jalapeno, sweet peppers, mushrooms, onions and pineapple.
- Drizzle with the oil and toss with your hands to mix and coat the pineapple and veggies with the oil.
- Now sprinkle the seasoning mix you made over the pineapple and veggies. Toss again to coat everything in the seasonings.
- Pour the pineapple and veggies on to a large sheet pan. Spread out evenly in a single layer.
- Bake for 15 minutes, remove from the oven and toss the pineapple and veggies with a spatula. Smooth back out evenly and bake for another 10-15 minutes or until everything has browned and is juicy. Remove from the oven and sprinkle with a pinch more salt.
- Fill a tortilla with the pineapple and veggies and top with your favorite toppings.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 456mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2881IU | Vitamin C: 106mg | Calcium: 48mg | Iron: 2mg