Fajitas in the Oven (WFPBNO)

We get vegetable fajitas from our local Mexican restaurant. Well we have only been out to eat once since March and that was at a food truck eating outside. I looked at the veg we had in the frig and came up with these. Today's lunch will be leftovers turned into a Fajita Bowl.

• 1 8-ounce container sliced mushrooms
• 1 bunch asparagus, woody ends snapped off
• 2 bell peppers (I had yellow and green but red would be awesome)
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 12 cherry tomatoes, I left mine whole
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• tortillas
• Garnish: guacamole, salsa, shredded lettuce, pickled jalapeno slices

Preheat oven to 450F. Line two sheet pans with parchment paper and set aside. Place the vegetables in a large bowl. 

Mix the seasoning in a small bowl. Taste to see if you want to adjust any spice. Add the spice mixture over the veggies and give it all a good toss.

Divide the vegetables between the two sheet pans. Try to have a single layer so they roast and don't steam. After 15 minutes, give them a toss and put back into oven for about 10 minutes.

Keep an eye on them near the end you don't want them to burn.

While they are roasting get out your tortillas and garnishes.

Add roasted vegetables to a warmed tortilla and top as desired.

Enjoy!!!