Sheet Pan Soy Curl Poblano Fajitas | This Savory Vegan

Preheat a grill or a skillet over medium-high heat.

Cut the poblano peppers in half lengthwise and remove the seeds.

In a bowl, toss the poblano halves, sliced onion, and bell pepper with olive oil, cumin, chili powder, garlic powder, salt, and black pepper.

Place the seasoned vegetables on the grill or skillet and cook for about 5-7 minutes, turning occasionally, until they are tender and slightly charred.

Warm the flour tortillas on the grill or in a separate skillet for about 30 seconds on each side.

Once the vegetables are cooked, remove them from the heat and let them cool slightly.

Slice the grilled vegetables into strips if desired.

To assemble, place a portion of the grilled vegetables onto a warm tortilla, add fresh cilantro, and squeeze lime juice on top.

Roll up the tortilla to enclose the filling and serve immediately with lime wedges on the side.

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