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Loaded Veggie Fajitas

Foodie Loves Fitness
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 3
Calories 130 kcal

Ingredients
  

  • 2 small red potatoes
  • 1/4 red onion minced
  • 1/2 green bell pepper cut into slices
  • 1/2 red bell pepper cut into slices
  • 1/2 large zucchini cut in half lengthwise, then cut into thin slices
  • 1 TSP vegetable oil
  • 1 TBSP fresh lemon juice
  • 1/4 cup white wine
  • 3 fresh basil leaves chopped
  • 1/2 TBSP dried thyme
  • 1/2 TSP salt
  • 1/4 TSP pepper
  • 1/4 TSP paprika
  • Flour tortillas & your toppings of choice: salsa sour cream, cheese, guacamole, etc.

Instructions
 

  • Preheat oven to 400.
  • Bake the potatoes for 30 minutes. Remove and cut into thick slices. Note: Potatoes should not be completely cooked yet.
  • Combine oil, lemon juice, white wine, basil, thyme, and paprika in a food processor. Pulse until well blended.
  • Put sliced potatoes, peppers, onion, and zucchini a large bowl.
  • Pour the marinade over the veggies, and toss to mix thoroughly.
  • Arrange the veggies on a sprayed large baking sheet. Sprinkle evenly with salt and pepper.
  • Bake in the oven for 30 minutes, or until tender and lightly browned. Half way through the baking time, flip all the veggies over.
  • Serve with all your favorite toppings and flour tortillas.

Notes

*These fajitas are highly customizable, so use GF corn tortillas to make em gluten free, or you can leave out the cheese or use vegan cheese to keep it dairy free. Whatever works for you!*

Nutrition

Calories: 130kcalCarbohydrates: 25gProtein: 4gFat: 2g
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