Oven Baked Vegetable Fajitas!

 Wow it's been a while! Life took over doing what life does, but I'm still 56 days strong in my plant eating adventure!

Amber and I recently ate at El Loro, which had some fantastic vegetable fajitas which included some potato and squash. Since I really liked this oven baked chicken fajita recipe before ditching meat, I thought I'd modify it for the plant lovers out there.

Freshly Sliced Veggies

Ingredients

• 1 can no salt added pinto beans
• 2 Tbsp Olive oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 medium onion (sliced)
• 1 large bell pepper, seeded and sliced
• 2 Potatoes (sliced)
• 1 zucchini (sliced)
• 3 carrots (julienned)
• Whole Wheat flour tortillas
• Extras like Daiya cheese, avocado, salsa, brown rice – if desired

Devour

Instructions

1. Preheat the oven to 400 degrees. Place pinto beans in a greased 13×9 baking dish.
2. In a large bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
3. Place all vegetables into the bowl and mix by hand.
4. Bake uncovered for 25-30 minutes or until potatoes and carrots are tender. Serve on tortillas with desired toppings.