That’s why thissheet-pan recipefor fajitas is such a game-changer in the kitchen.
Say hello to the quickest, smartest use of 20 minutes you’ve spent all week.
each) bell peppers , thinly sliced (about 3 cups)
1large (12 oz.)
Credit: Photography and Styling: Karen Rankin
flour tortillas, warmed according to pkg.
Stir together cumin, chili powder, paprika, salt, and black pepper in a small bowl.
Line a rimmed baking sheet with aluminum foil.
Remove from oven; add lime juice to mixture, and stir to coat.
Serve with warm tortillas and desired toppings.
