Sheet-pan Veggie Fajitas

Sheet-pan fajitas are THAT GIRL for people who want to sit the f*ck down instead of standing over the stove. With minimal veggie cutting and maximum down time this dinner is genuinely in my weekly rotation. I like to assemble my fajitas with sour cream, avocado and (here's the kicker) crunched up tortilla chips. But you do you boo.

You'll need:

Dairy

• (Optional) Sour Cream

Produce

• 4 peppers (red, yellow, orange, green doesn't really matter)
• 1 red onion
• 1 avocado
• 1 lime

Pantry

• Tortillas (flour or corn doesn't matter to me)
• 1 can corn kernels
• 1 can black beans
• taco spice
• tortilla chips

Let's cook:

1. Cut the peppers and onion into slices (no need to dice, just slice)
2. Add to a lightly oiled baking sheet
3. Strain the liquid from the cans then add to the baking sheet
4. Drizzle with olive oil, sprinkle with taco seasoning then toss to evenly coat everything
5. Bake at 350°F for 25 minutes 
6. Once removed from the oven, squeeze lime juice over all

Mad there's no protein? You can crumble tofu into the same sheet-pan and bake it with the veggies! I'm told you can also chop and add raw chicken the same way but...I would personally put it on a different baking sheet.