Sheet Pan Fajitas

Tasty tortillas made from potato and cassava are loaded up with spiced roasted vegetables, fresh cilantro, avocado slices, and a drizzle of lime juice in this fantastic recipe. No doubt you’ll be coming back for more! This is a fun recipe served as tacos, or even to just enjoy the sheet pan fajita veggies without the tortillas and extra toppings. You can opt to eat the fajitas alone, with a salad, or try them alongside some steamed vegetables such as broccoli and green beans.

Mushrooms reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.

Avocados are easy to digest and are a gut soother for those with food sensitivities, Crohn’s disease, colitis, or IBS.

Zucchini helps stabilize your thyroid and increase its production of thyroid hormones T4 and T3.

Sheet Pan Fajitas

Ingredients:

• 1 15-oz can chickpeas, drained or 1 ½ cups cooked chickpeas
• 2 red or yellow bell peppers, thinly sliced
• 2 medium-sized portobello mushrooms, thinly sliced
• 1 red onion, thinly sliced
• ½ medium-sized zucchini, thinly sliced
• 1 avocado, thinly sliced, to serve (optional)
• ¼ cup cilantro leaves, loosely packed, to serve
• 3-4 lime wedges, to serve

Potato-cassava tortillas:

• 2 cups peeled and chopped potatoes
• 1 cup cassava flour, more if needed
• ½ tsp sea salt (optional)

Spice mix:

• 1 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp sea salt (optional)

Directions:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Place the thinly sliced bell peppers, portobello mushrooms, red onion, and zucchini, along with the drained chickpeas, on the baking sheet. Spread them out in an even layer.

In a small bowl, mix together the chili powder, ground cumin, ground coriander, paprika, garlic powder, dried oregano, and sea salt if using. Sprinkle this spice mix evenly over the vegetables and chickpeas. Toss everything together to ensure the spice mixture coats all the ingredients well.

Roast the vegetables and chickpeas in the preheated oven for 30 to 40 minutes, or until the vegetables are tender and slightly charred, stirring halfway through to ensure even roasting.

While the fajita mixture is roasting, prepare the potato-cassava tortillas. Place the peeled and chopped potatoes in a steaming basket set over boiling water. Steam the potatoes for 15 to 20 minutes until they are tender when pierced with a fork. Remove them from the heat and let them cool slightly. Once cooled, mash the potatoes in a large bowl until smooth. Gradually add the cassava flour and knead until you achieve a soft, smooth dough. If needed, add more cassava flour to reach the right consistency.

Roll the dough out to a thickness of ⅛ to ¼ inch between two sheets of parchment paper or on a lightly floured surface. If the dough is very crumbly when rolling out, add a bit of warm water to the dough and knead for another minute. Roll out again. Cut out tortillas using an upside-down plate or bowl. Heat a ceramic non-stick skillet over high heat and cook each tortilla for 3 to 4 minutes on each side until they are browned and cooked through. Repeat with the remaining dough.

Once the fajita mixture is done roasting, remove it from the oven and let it cool slightly. Serve the roasted vegetables and chickpeas in the warm potato-cassava tortillas, topped with thinly sliced avocado, a sprinkle of fresh cilantro leaves, and a squeeze of lime juice. Enjoy!

Serves 4

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Categories: New Recipes, Lunch & Dinner, Grain Free, Nut & Seed Free, Mexican Inspired, Main Dishes, Tacos & Nachos

This item posted: 07-Jan-2025

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