Veggie Fajitas are simple to make on a sheet pan. They are vegan, gluten-free, use wholesome unprocessed ingredients and are ready in under 30 minutes.
Veggie Fajitas defy being pigeon holed into a season. Am I right or am I right? I feel like they are always a good choice. Of course, I think a DIY taco bar, or fajita bar is the best possible choice for dinner (any time of year)….whether you’re having 1, 2 or 17 people over. So easy, and everyone can make theirs exactly how they want. When you use a sheet-pan to make the vegetables you make this dish that much easier on yourself. And why in the world not??
Are veggie fajitas hard to make?
Um…NO! One of the best reasons to make sheet pan veggie fajitas is because they are so easy to make. PRO TIP: You can meal prep the veggies in advance for a super quick weeknight meal.
- Prep the Veggies.
- Drizzle on olive oil, lime juice, spice mixture.
- Build your fajita inside a shell with your favorite toppings.
What to put in fajitas?
Traditionally, fajitas are made with bell peppers and onions. That’s it for veggies. BUT….you could really use any vegetables you want. Maybe I’d call that roasted veggie tacos….but with this spice mixture it would definitely have a fajitas vibe! I added mushrooms to the mix to give these a little umami, and still keep them vegan. What would you add to your mix?
What about shells?
Well…that depends on your preference. I like almond flour shells best, but we often use corn tortillas because those are hubbies favorite. Look for non GMO or organic corn and no processed oils in your tortillas. I like to heat the tortillas on the stove top over an open flame. You can also wrap the shells in a damp paper towel and heat/steam them in the oven. Lettuce leaves are great for wrappers as are collard greens or swiss chard. Cabbage leaves also work well.
What are good toppings for Vegetable Fajitas?
Guacamole or avocado slices are my personal favorite.
Many restaurants serve rice and beans on the side. I opt for Mexican Cauli-Rice. Another sheet pan recipe that is simple…and a great low-carb alternative to rice.
Salsa or pico de gallo is a tasty topping. This recipe for tomatillo salsa is great when tomatillos are in season. You can sub regular tomatoes using that same recipe too.
I like spice, so you will always see fresh jalapenos (or other spicy peppers) sliced in our fajita bar.
A simple slaw is another option for on top of or on the side of fajitas.
I always have a bowl of extra lime slices and fresh cilantro as additional toppings.
What do I do with leftover veggie fajitas?
Store any leftover veggies in an air-tight container in the fridge for up to 5 days. They can be reheated in the oven or in a heavy skillet on the stove. They are awesome the next day, served hot or cold….as a topping for salad or inside of tacos. The flavors will be a bit more intense…in the best possible way. I also use them as the base for a frittata…YUM.
So, as we try our best to make summer last…just a bit longer, please….and enjoy endless rounds of sheet pan veggie fajitas, I know that another season is upon us and I will enjoy these just as much in the fall and the winter and the spring. Truthfully, I’ve never met a veggie fajita I didn’t like.
- 1 medium purple onion, halved and then sliced
- 2 yellow bell peppers, cored, seeded and sliced
- 2 red bell peppers, cored, seeded and sliced
- 2 green bell peppers, cored, seeded and sliced
- 6 oz. baby bella mushrooms, sliced
- 3 Tablespoons olive oil
- 1 lime, zested and juiced (2 Tablespoons juice)
- Corn or Flour tortillas (I used almond flour tortillas)
- Lettuce or cabbage leaves for shells
- Black beans
- Guacamole or avocados
- Cauliflower Rice
- Tomatillo Salsa
- Pico de Gallo
- Sliced jalapenos
- Additional slices of lime.
- Fresh Cilantro
- 3 teaspoons chili powder*
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
- Preheat oven to 400
- Mix all spices, plus lime zest, together in small bowl and set aside.
- Prep all veggies. See photos above. Slice the top and bottom off bell peppers, seed and core and then slice. Peel the onion; halve and then thinly slice. Use a damp paper towel to gently clean dirt off mushrooms, then slice.
- Place all veggies in a large bowl, drizzle with olive oil and lime juice. Toss to evenly coat. Sprinkle on spice mixture and mix thoroughly, but gently so mushrooms don't fall apart.
- Spread veggies on rimmed baking sheet that is large enough to fit everything in one layer.
- Roast for 10 minutes. Stir and then continue roasting for an additional 5-10 minutes, until veggies are sizzling and desired tenderness.
- If you prefer, you can make these in a heavy skillet. Preheat a cast iron skillet over medium-high heat. Swirl in 2 Tablespoons of the oil and toss in the onions and mushrooms. Cook, stirring often for 5 minutes. Add remaining Tablespoon of oil, the bell peppers and spice mixture. Continue cooking, tossing frequently until veggies are tender. Squeeze on the lime juice, toss well and serve warm.
- Leftover veggies can be stored in the fridge in an air-tight container for up to 5 days. You can reheat them in a 350 oven for 15 minutes or in a heavy skillet with a medium-high heat for 3-5 minutes.
Amount Per Serving Calories 457Total Fat 22gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 557mgCarbohydrates 61gFiber 16gSugar 13gProtein 13g
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.