Sheet Pan Vegetable Fajitas with Avocado Cilantro Cream Sauce // An easy weeknight sheet pan vegetarian fajita recipe with avocado cream sauce.
There are very few dinners that everyone in my house will agree on. Couple that with everyone getting home late from work, and practice, and lessons, dinner can be a free-for-all. I love to cook, but I don’t love the weeknight dinner struggle. I do love everyone sitting around my table and catching up from the day. So I make the effort. I make dinner and hope for the best.
We used to eat out a lot before we moved to Germany. More often than not, if we did have a crazy day, we would grab Chipotle or Panera or something like that. Not super healthy, but not the worst either. That isn’t something that exists here in Germany. Fast-casual isn’t really a thing. It’s either a three-hour European meal or a Doner box from the stand down the road. Even before I stopped eating meat, I didn’t eat doner, so I’ve really had to get good at the weeknight meal.
I have really embraced the sheet pan meal. You can prep it ahead of time, and then dump it on a foil-lined sheet pan and dinner is no big deal and the clean-up minimal. I’ve made a chicken version of this for years and years. Here is my take on a vegetable fajita for the sheet pan. I don’t bother to marinade the vegetables ahead of time, although you absolutely could, because the dressing that goes on after it is cooked adds everything I need it to. It is bright and fresh and just a little sweet. I make this dressing all the time. I use it for salads, marinades, make cilantro rice with it, so many things.
Today, it serves two purposes. The first to season the avocado cream sauce, and second to drizzle over the fajitas when you serve them. I often skip the tortillas, and just make myself a big salad. I can usually get away with just beans for the protein, but sometimes I throw a couple of chicken breasts on the pan for the kids. The beauty of meals like this are how flexible they are.
I’ve also used leftovers to make some pretty delicious nachos.
- Sheet Pan Vegetable Fajitas //
Sheet Pan Vegetable Fajitas //
- 3 Tablespoons olive oil
- Salt and pepper
- 1/2 teaspoon cumin
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 sweet onion, sliced thinly
- 2 cups frozen corn, thawed
- 1 can red kidney beans, drained
- 1 can black beans, drained
- Cilantro Lime Dressing //
Cilantro Lime Dressing //
- 1 bunch cilantro
- 2 limes, juiced
- 1/4 cup honey
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
Avocado Cilantro Cream //
- 2 ripe avocados
- 1/2 cup sour cream
- 1/4 cup Cilantro Lime Dressing
- Salt if needed
- For serving //
For serving //
- Warm tortillas
- Shredded lettuce
- Shredded cheese
Preheat oven to 425°. Line a rimmed baking sheet with foil.
Add both peppers and onions to the sheet pan. Drizzle with olive oil and season with salt, pepper, and cumin. Roast for 15 minutes until the vegetables soften and begin to char.
Add the corn and beans to the tray and cook for another 10 minutes.
To make the dressing // Add everything except the oil to the blender and puree until smooth. Slowly drizzle in the olive oil. Taste to make sure flavors are balanced. I usually add a little more honey if it is too lime-y.
To make the Avocado Cilantro Cream // Mash the avocados until smooth. Stir in sour cream and dressing. Add salt and set aside until ready to serve. (Cover with plastic wrap to avoid any browning.)
To assemble // Add veggie mixture to a warm tortilla. Add toppings, avocado cilantro cream, and a drizzle of dressing.
What meal do you make when the weeknights are crazy?