Step 1

Preheat the oven to 400°F and line 2 baking pans with parchment paper, a silicone baking mat, or aluminum foil.

Step 2

Slice the bell peppers and onions into ~¼-inch thick strips. Remove most of the stem of the mushrooms, then slice them into ¼-inch strips as well. Add everything to a large mixing bowl and set aside.

Step 3

In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.

Step 4

Add the mixture to the bowl of veggies and gently toss until they’re evenly coated in the marinade.

Step 5

Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure even roasting. Roast the veggies for 30-35 minutes, stirring halfway, until they’re tender and slightly charred.

Step 6

When the fajita veggies are done, warm some corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.

Step 7

Spoon some of the roasted veggies onto each tortilla, then top them with cooked black beans, avocado slices, cilantro, vegan sour cream, and a squeeze of lime. Happy eating!