Sheet Pan Fajitas

Recipe adapted from @brunchwithbabs

Ingredients

• 1 large red onion, sliced into strips

• 3 garlic cloves, sliced

• 3 different color bell peppers

• Olive oil

• Salt and pepper

• Fajita seasoning

• 1-1.5 lb. flank steak

• 8 small flour tortillas

• 1 lime - for topping

• 1 avocado - for topping

• 1 bunch of fresh cilantro chopped - for topping

• sour cream - for topping

Easy Side: Serve with Mexican rice (cooked to packaging instructions) & your favorite refried beans.

Steps

1. Preheat oven to 475 degrees. I like to start the rice and refried beans now, then cut my veggies if they aren’t already prepped.

2. Spread sliced bell peppers, onion, and garlic onto foil lined sheet pan. Toss with olive oil, salt and pepper. Bake for 10 minutes.

3. Cut steak lengthwise (with the grain) and cover with fajita seasoning. Bake on another foil lined sheet pan for 10 minutes. You can use the same pan if you’d like, just push the veggies to one side and add the steak. Cook 8 minutes.

4. Wrap tortiallas in foil. When you remove the meat & veggies, place tortillas into oven while the meat rests.

5. Once the meat has rested, cut into thin strips (against the grain).

6. Serve fajitas topped with fresh squeezed lime, cilantro, sour cream, sliced avocado, or whatever your favorite toppings are!