Texas

Sheet pan paneer fajitas

Name: Sheet pan paneer fajitas
Total time: 35 min
Yield: 4 servings
Cuisine: Tex Mex
Ingredients: 300 g in thick strips paneer; 1 green sliced capsicum (green capsicum, green bell pepper); 1 sliced red bell pepper (red capsicum, red pepper); 1 large sliced onion; 2 tbsp olive oil; 1 1/2 tsp cumin powder (ground cumin); 1 1/2 tsp paprika; 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp dried oregano; 2 cloves grated garlic; 1 tbsp lime or lemon lemon juice; Salt, to taste; 8 small tortillas flour tortilla; 1/2 cup as sour cream hung curd (greek yogurt); 1 mashed avocado; a handful coriander leaves (cilantro)

Paneer and peppers roasted with fajita spices, wrapped warm. No sizzling skillet, all the flavour.

35 minTime

23 gProtein each

mediumSpice

Fajitas from the oven2 chapters · 1 min read

Make it your way

Grandma's wayFajita spiced paneer and peppers from one tray.

The original

555kcalsame

23 gproteinsame

7 gfibresame

35minutessame

Sheet pan paneer fajitas.

Per serving, worked out from the ingredient table.

Ingredients

Paneer300 g, in thick strips

Capsicum (green capsicum, green bell pepper)1 green, sliced

Red bell pepper (red capsicum, red pepper)1, sliced

Onion1 large, sliced

Olive oil2 tbsp

Cumin powder (ground cumin)1½ tsp

Paprika1½ tsp

Red chilli powder (indian red chili powder)½ tsp

Dried oregano½ tsp

Garlic2 cloves, grated

Lemon juice1 tbsp lime or lemon

Saltto taste

Flour tortilla8 small tortillas

Hung curd (greek yogurt)½ cup, as sour cream

Avocado1, mashed

Coriander leaves (cilantro)a handful

Method

4 steps

1Heat the oven to 220°C. Mix the oil, spices, garlic and salt.
2Toss the peppers and onion with two thirds of the spice oil and roast on a tray.
3Toss the paneer in the remaining spice oil, add to the tray and roast until golden at the edges.
4Squeeze over lime, scatter coriander and serve with warm tortillas, yoghurt and mashed avocado.

Serve it like this

Bring the tray to the table with warm tortillas wrapped in a cloth, and bowls of yoghurt, avocado, salsa and lime.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Texas

Sheet pan paneer fajitas

Paneer and peppers roasted with fajita spices, wrapped warm. No sizzling skillet, all the flavour.

35 minTime

23 gProtein each

mediumSpice

Fajitas from the oven2 chapters · 1 min read

Make it your way

Grandma's wayFajita spiced paneer and peppers from one tray.

The original

555kcalsame

23 gproteinsame

7 gfibresame

35minutessame

Sheet pan paneer fajitas.

Per serving, worked out from the ingredient table.

Ingredients

Paneer300 g, in thick strips

Capsicum (green capsicum, green bell pepper)1 green, sliced

Red bell pepper (red capsicum, red pepper)1, sliced

Onion1 large, sliced

Olive oil2 tbsp

Cumin powder (ground cumin)1½ tsp

Paprika1½ tsp

Red chilli powder (indian red chili powder)½ tsp

Dried oregano½ tsp

Garlic2 cloves, grated

Lemon juice1 tbsp lime or lemon

Saltto taste

Flour tortilla8 small tortillas

Hung curd (greek yogurt)½ cup, as sour cream

Avocado1, mashed

Coriander leaves (cilantro)a handful

Method

4 steps

1Heat the oven to 220°C. Mix the oil, spices, garlic and salt.
2Toss the peppers and onion with two thirds of the spice oil and roast on a tray.
3Toss the paneer in the remaining spice oil, add to the tray and roast until golden at the edges.
4Squeeze over lime, scatter coriander and serve with warm tortillas, yoghurt and mashed avocado.

Serve it like this

Bring the tray to the table with warm tortillas wrapped in a cloth, and bowls of yoghurt, avocado, salsa and lime.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sheet pan paneer fajitas

Make it your way

Ingredients

Method

Sheet pan paneer fajitas

Make it your way

Ingredients

Method

Make it a meal