This is a sponsored post by Sprouts Farmers Market. Thank you for supporting the brands I love that make this website possible.
We have a long weekend ahead! Labor Day is here but ironically enough, I’m not in the mood to grill. It’s been really hot and humid in Southern California that it makes it difficult to spend the time outdoors.
What I’ve decided to do is one of my favorite kitchen hack: sheet pan fajitas!
I headed over to Sprouts for all the ingredients, cranked up the A/C, preheated the oven and had this feast on the table in under 40 minutes.
This recipe can be made with any meat, or plant based ingredients. For my beef-loving friends, this recipe is made with Sprouts’ 100% Grass Fed Beef. It’s raised in the U.S. grazing on nutrient-rich, open pastures, tender and lean with great flavor. Never frozen, no added antibiotics or growth hormones ever and minimally processed. It’s higher in omega-3 fatty acids than grain-fed beef and contains no artificial ingredients.
You don’t need that many ingredients. Use your favorite grilling vegetables. I used bell peppers and onions. That’s it! You can also add mushrooms, corn cobs and zucchini. Finish it off with a spicy salsa, crunchy radishes and tangy pickled onions.
Keep the meals easy this three day weekend. Spend your time relaxing and definitely keeping cool!
Sheet Pan Fajitas
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
2 tablespoons olive oil, divided
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon salt
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
1 orange bell pepper, sliced in strips
1 small white onion, chopped in large pieces
1.6 pound 100% grass fed boneless chuck roast, sliced in strips
Serve with:
12 corn or flour tortillas, warmed
radishes, sliced
cilantro for garnish
pickled onions
lime juice
Ingredients for pickled onions:
1 large red onion, sliced
2 garlic cloves
1/4 cup sugar
2 tablespoons salt
1 teaspoon peppercorns
2 cups white vinegar
Instructions
preheat oven to 400° F.
Brush a large baking sheet evenly with 1 tablespoon olive oil. Set aside.
Combine chili powder, cumin, black pepper, paprika and salt in a small bowl. Stir to evenly combine seasoning.
Place bell peppers, onion and beef strips in a large bowl. Sprinkle with seasoning mix and remaining olive oil. Toss with hands to season evenly.
Transfer bell peppers, onion and beef to baking sheet. Evenly arranging as a single layer.
Bake fro 15-20 minutes, until beef is cooked and vegetables are tender.
Serve with tortillas and pickled onions. Sprinkle with lemon juice, garnish with radishes and cilantro.
Instructions for pickled onions:
Place onion slices and garlic cloves in large jar. Set aside.
Place sugar, salt, peppercorns and white vinegar in a medium saucepan over medium heat; bring to a boil and immediately pour in the jar containing onion slices and garlic cloves. Let cool. Enjoy or store tightly sealed with a lid and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
