Sheet Pan Fajita Veggies with Chipotle Ranch Dressing

Calories: 406 Proteins: 8 Carbs: 49 Fats: 22 Serves: 4



  • - 1 white onion
  • - 2 bell peppers
  • - 1 head cauliflower
  • - 1 Portobello mushroom
  • - 2 Tbsp avocado oil
  • - 1 Tbsp chili powder
  • - 1 tsp cumin
  • - 1 tsp smoked paprika (or regular)
  • - 1 tsp garlic powder
  • - 1 tsp onion powder
  • - 1 tsp kosher salt
  • - For serving
  • - 2 ripe avocados
  • - 1 lime
  • - ½ tsp kosher salt
  • - Chipotle Ranch Dressing
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  • - Fresh cilantro
  • - 8 tortillas (flour or corn)
  • - 1 15-ounce can vegetarian refried beans or homemade refried beans


Preheat the oven to 425 degrees Fahrenheit. Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the avocado oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt. Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another ½ teaspoon salt spread between the trays (¼ teaspoon on each). Stir again, then return to the oven and roast for another 10 minutes until tender. Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro. Heat the refried beans in a small saucepan. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. To serve, place the refried beans and roasted veggies in tortillas, and top with avocado mash and drizzle with Plant Junkie Chipotle Ranch dressing.

Sheet Pan Fajita Veggies with Chipotle Ranch Dressing