Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I’m so excited to finally be sharing this recipe with you as we’ve been living off it for months. These oven roasted fajitas are so incredibly yummy (and easy!) that they’ve become my go-to recipe just about weekly.
In all honesty, perhaps the biggest surprise of being pregnant is my apathy towards spending a lot of time in the kitchen. While I still enjoy cooking (and, finally, eating again), I don’t have the same enthusiasm that was present just months ago.
I think it’s a combination of lacking overall energy and having a completely different appetite. Of course, I want to eat, but I still get easily turned off by most foods. It’s weird and I know it’s only temporary, so it is what it is. Needless to say though, it makes meal planning more challenging.
Last week I shared with you what we’ve been doing as of late, which seems to be working well. I pick a handful of recipes that I can make in bulk on Sunday then customize for lunch and dinners as we move through the week. This system seems to fit with all of
our my needs: I spend less time overall cooking and I don’t stress about needing to cook a separate meal each week night. (See also, sometimes I meal plan and then still rely on take-out because nothing in the fridge looks appetizing. I’m not perfect.)
Fajita peppers can easily be the cornerstone of most of my meals. I love them wrapped up in a soft tortilla, sometimes with beans, sometimes with scrambled eggs and hot sauce and sometimes with crumbled taco tofu. From there, we’ll throw the leftovers in nachos, quesadillas, burritos, salads or, coming on Wednesday, fajita enchiladas. I hope this baby loves peppers as much as I do.
Did I mention that they couldn’t be easier? Throw the peppers and onions in a large pan along with plenty of spice and oil. Let them roast until tender and slightly charred on the edges, then remove. (I made you a video, below!)
They’re also really customizable. If you’ve got any protein that you want to serve with, add it to the pan before cooking. Perhaps the best thing about this recipe is that they were made to feed a crowd. Slice all the vegetables ahead of time, then pop in the oven whenever you are ready. Ta-da. That’s it! Dinner is served.
P.S.- If you end up making these, I suggest a double batch to use the leftovers in my fajita enchiladas.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Oven Roasted Fajitas! These veggie fajitas are such a simple meal. Throw everything in the oven and dinner is ready in just 30 minutes. Customize them however you like ’em.
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