Roasted Vegetable Fajita

I made this roasted vegetable fajita for a mexican theme dinner last week and it was a huge hit! I served it with tomato salsa, guacamole, sour cream, and lettuce. 

Ingredients

1 large red bell pepper, sliced

1 large yellow bell pepper, sliced

1 large orange bell pepper, sliced

2 medium zucchini, sliced, sliced

2 large portobello mushrooms, sliced

1 medium red onion, sliced

olive oil

whole wheat tortillas

lettuce, chopped 

tomato salsa 

guacamole

sour cream 

shredded veggie cheese 

Fajita seasoning

1 1/2 teaspoon cornstarch

1 1/2 teaspoon chili powder

1 1/2 teaspoon salt

1 1/2 teaspoon paprika

1 1/2 teaspoon sugar

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1/8 teaspoon red crushed pepper

1/2 teaspoon cumin

1 cube vegetable bouillon (vegan), crushed

Direction

1. Preheat oven to 450F degrees. Take a cookie sheet and cover with aluminum foil. 

2. Seasoning. Combine all the seasoning ingredients in a bowl. Set aside.

3. In a large bowl, Toss the bell peppers (red, yellow, orange), zucchini, mushroom, and onion with olive and 3 tablespoons of the fajita seasoning.

4. Transfer the mixture to the prepared cookie sheet. Roast, uncovered, stirring occasionally, until vegetables are tender, about 25-30 minutes.

5. Heat a large non-stick frying pan over medium heat. One at a time, heat the tortillas in the hot pan on each side until softened, about 20 seconds per side. 

6. To serve, divide the tortillas among individual plates, spread an equal amount of the vegetable mixture, salsa, guacamole, sour cream, and lettuce.  Fold in both sides of each tortilla over the filling and roll to close.