Experience the vibrant colors and bold flavors of Tex-Mex cuisine with fajitas! This recipe showcases meaty, umami-rich mushrooms, bell peppers, and red onions all wrapped up in warm flour tortillas. Serve them with avocado, cilantro, and a squeeze of lime for the ultimate meal!
Preheat the oven to 400°F and line 2 baking pans with parchment paper, a silicone baking mat, or aluminum foil.
Slice the bell peppers and onions into ~¼-inch thick strips. Remove most of the stem of the mushrooms, then slice them into ¼-inch strips as well. Add everything to a large mixing bowl and set aside.
In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.
Add the mixture to the bowl of veggies and gently toss until they’re evenly coated in the marinade.
Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure even roasting. Roast the veggies for 30-35 minutes, stirring halfway, until they’re tender and slightly charred.
In the meantime, drain and rinse the canned black beans, slice the avocado, chop some fresh cilantro, and cut lime wedges.
When the fajita veggies are done, warm corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.
Spoon some of the roasted veggies onto each tortilla, then top them with black beans, avocado slices, cilantro, and a squeeze of lime.