I am always looking for ways to get extra vegetables into a meal. These fajitas are a great way to do so–add in what you like…onions, peppers, tomatoes, zucchini/squash, mushrooms. I serve these with corn tortillas, with cucumbers, cilantro, and avocado on the side. Bonus is the recipe is easy clean up since everything cooks on one pan.
You can pick your choice of protein–we like steak, but you could substitute chicken or shrimp (adjust the cook time accordingly.)
Sheet Pan Fajitas
1 lb flank steak, sliced thinly across the grain
1 Tbsp chili powder
2 tsp cumin
1 tsp Mexican oregano
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1/4 cup olive oil
1-2 garlic cloves, diced
1 onion, sliced
1 yellow pepper, sliced
1 orange pepper, sliced
1 zucchini, sliced
Preheat oven to 400*F. In a small bowl, combine chili powder, cumin, oregano, paprika, salt and pepper. Set aside.
In a large bowl, combine steak and vegetables. Drizzle with olive oil. Sprinkle with chopped garlic. Add seasoning and mix to combine, until everything is evenly coated with seasoning mixture.
Spread meat and vegetables on broiler pan or cookie sheet. Cook for 15-20 minutes until steak reaches desired doneness and vegetables are cooked through.
Serve with favorite fajita toppings of your choice.