½ a red bell pepper, cut into thin strips
½ a yellow bell pepper, cut into thin strips
½ an orange bell pepper, cut into thin strips
- ½ a zucchini, cut into half moons
- Asparagus bundle, chopped into 2 inch pieces
1 tablespoon Morton & Bassett Fajita Seasoning
- 2 tablespoons olive oil
- 1 avocado
- 6 radishes, quartered
- 1 lime
- Tortillas for serving
- ⅓ cup cilantro for topping
Preheat oven to 350 degrees fahrenheit.
On one large baking sheet, toss all veggies in olive oil and fajita seasoning until well coated.
Bake for 25 minutes until veggies are cooked, then serve on tortillas and top with avocado, cilantro, and a squeeze of lime.