Night 3 of the 4×1 meal plan! Learn how to Shop once, make 4 dinners!
Pictures of the process are below the recipe for reference! Enjoy!
2 Sheet Pan Dinner Fajita Bowl with Salsa de Molcajete
(Roasted Salsa in mortar and pestle)
Servings: 2-3
Time: 45 min.-1 hour
Ingredients
- 1 package mushrooms, quartered
- ½ lb baby potatoes, sliced thin
- ½ red onion, chopped
- Small bunch green onions
- A few cherry tomatoes
- 2 peppers
- 3-4 jalapeños
- Sprinkle of paprika
- Sprinkle of cumin
- Cilantro
- 2 T oil
- Salt
Add-ins
- Avocado
- Lime
- Blue corn chips
- Beans
- Tortillas
Directions:
Preheat the oven to 425 F.
Toss the potatoes with paprika, salt, and a little oil. Place on a parchment lined baking tray.
Toss the peppers with a little salt, garlic and oil. Place on a parchment lined baking tray.
Toss the mushrooms with a sprinkle of cumin, salt, and oil. Place on a parchment lined baking tray.
Place also the jalapenos (whole), chopped red onion, tomatoes, and green onions on the trays. Sprinkle and toss with a little oil and salt.
Roast the veggies at 425 for 25-30 minutes or golden brown. Toss once throughout.
When veggies are ready, take out the cherry tomatoes and the jalapeños. Remove the skins and then put in a molcajete, blender or food processor. Add a little salt and mash or blend well. Taste and add more salt if needed.
To make the plate: Serve veggies and salsa alongside beans, avocado, tortillas, or chips- however you like it! Garnish with cilantro and pepitas if you like. Enjoy 🙂
@chefjoanna How to make salsa en molcajete ##letscook ##homecook ##mexican ##HowTo ##cookingtips ##obsessedwithit ##healthycooking ##healthyrecipes ##chefsoftiktok
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| roasted potatoes- crunchy and delicious |
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| el molcajete |
If you’re on Instagram, you can see the full recipe in my stories highlight “4×1” @chefjoannas
