Mushroom Fajitas Sheet Pan Freezer Meal

Ready in 20 minutes

Serves  6

235  calories 

Ingredients

• 1 lb. large portobello mushrooms, cut into strips

• 1 green bell pepper sliced

• 1 red bell pepper sliced

• 1 yellow bell pepper sliced

• 1 purple onion sliced

• 3 clove garlic minced

• 2-3 Tbsp. fajita seasoning

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 3 Tbsp. olive oil

• 1 gallon freezer bag 

Preparation

1. Place all ingredients in a large resealable freezer bag. Give a squish to combine. Remove the excess air, seal and freeze.

For the Day of Cooking

• 6 8-inch flour or corn tortillas or hard taco shells

• optional toppings: chopped cilantro, sour cream, salsa, guacamole, shredded cheese

Cooking Instructions

Oven Cooking Instructions:

1. Thaw. Place the bag's ingredients on a cookie sheet in a single layer. Bake at 425° for 10 minutes and toss then bake for 10 more minutes or until the peppers and onions are soft to your liking.

2. Serve in flour or corn tortillas with optional toppings such as chopped cilantro, sour cream, salsa, guacamole, shredded cheese.