Looking for an EASY vegan dinner idea? This healthy recipe can be made in under 20 minutes! Sheet pan veggie fajitas are easy to make and incredibly delicious. Taco seasoning plus vegetables are an irresistible combination. This vegan recipe is perfect for meal prep and everyone will love making their own vegetable fajitas.
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.
- Roast.
- 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.
📖 Recipe
Sheet Pan Veggie Fajitas
Ingredients
- 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
SEASONING
- 3 teaspoons chili powder*
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon coarse sea salt
Instructions
- 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.
Notes
- Corn or flour tortillas (I used Siete brand almond flour tortillas.
- Lettuce or cabbage leaves for "shells"
- Red Enchilada Sauce
- black beans
- guacamole or avocado slices
- Mexican Cauli-Rice
- tomatillo salsa
- sliced jalapenos
- additional slices of lime
- fresh cilantro,
Nutrition
Note
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.
Andréa Janssen
I love fajitas and veggies from the sheet pan and combined it gives such a Wonderfull taste. And yet it stays such an easy meal to prepare. We love it!
Debra Klein
Exactly why I make this all the time!
Alexandra
We love a good sheet pan meal, and this might be our new favourite! So tasty, and a great way to enjoy veggies!
Debra Klein
Totally agree….I always make extra and throw them onto a salad the next day.
Jen Talley
We just had chicken fajitas tonight for dinner! These meatless fajitas look delicious! We will definitely be adding them to our monthly menu! Thanks!
Debra Klein
You’re welcome. They’re SO EASY, and nobody even misses the chicken over here. I just ate the leftovers from last night mixed in with a salad…so good, even cold.
Jen Talley
We just ate chicken fajitas tonight for dinner! These meatless fajitas look amazing! We will definitely be adding this into our monthly menu! Thanks!
Sanna
I love veggie fajitas and sheet pan fajita makes it better as less cleaning!!
Maren
These fajitas look so good! So easy with the sheet pan love it
Debra Klein
YES….such an easy clean up…no need to dirty up any more pans.
Sabrina
Love this recipe because it saves me a lot of dishes!
Debra Klein
Absolutely! Plus, it’s super tasty. Everyone loves them.
Sara Rodriguez
We have chicken fajitas every week but never tried Veggie fajitas! I will have them next week for sure 🙂
Debra Klein
If you like fajitas, you’ll love these. So tasty.
Trish Bozeman
We make veggie fajitas about once a week, but I love your sheet pan version. We always just saute the veggies in the skillet, but I’ll be trying out this method for sure this week. Genius!
Debra Klein
Definitely a time saver to use the sheet pan. Less mess and a total hands off approach. We eat some version of these fajitas every week as well.
Dana
I absolutely LOVE sheet pan fajita meals! I’ve done shrimp and chicken, but never veggie. So this is awesome. I’m always looking for tasty meatless spins on dishes like this. You really don’t miss the meat with an abundance of produce like this.
Debra Klein
My thoughts exactly. Nothing to miss when the taste is all there.
Debra Klein
It IS quicker to char the tortillas over an open flame…and I also think they’re tastier…plus it saves time on clean up with one less thing to wash.
Debra Klein
You’re so right. As long as the food is tasty and satisfying, people are happy.
Marisa F. Stewart
How can you possibly go wrong with fajitas?? Everyone loves them!! Frankly, I don’t think they’d even miss not having any meat in them. The peppers are loaded with flavor and they’d be so satisfying. I really love this idea for a meatless dish – plus the easy clean-up with the sheet pan.
Tina
What a great idea for a quick and healthy weeknight meal! So easily made on a sheet pan, and I love the idea of charring the tortilla’s over the stove top flame. Usually I just cook then in a pan, but this must be quicker!
Debra Klein
OH….if you like veggie fajitas, you will love the ease and taste of making these at home!
Donna
We love sheet pan fajitas, and these were no excepetion – those mushrooms: cooked to perfection!
Sarah
You know what? I always order veggie fajitas at Mexican restaurants, but I’ve never once made them at home. I love how easy these look! I’ll have to try it!
Melissa
Such a simple and delicious meal, and I love how easy it is! Throw it all together on a pan and DONE! Our family would love this, everyone likes to be involved in the meal so being able to customize their own fajitas is a bonus!
Debra Klein
My favorite kinda meal….easy clean up and everyone is happy!
Debra Klein
I’m totally with you on those categories….and you are right….they stay in the rotation all year round!
Tina
There are 3 types of recipes that really appeal to me. One pot meals, slow cooker meals and sheet pan meals. This looks fantastic and is right up my alley. Thanks for sharing this, going to have to make this soon because this is definitely an all-year type of recipe, I agree!
Debra Klein
Love your “can do” attitude. Making what you want from scratch at home is always the best option! Enjoy.
Amy Chung
Mexican cuisine is the one cuisine I wish we do better in Australia. I love this idea of being able to make everything in one sheet pan. That saves so much washing during those busy weeknights. Wish we could also get the different types of shells and tortillas. The range isn’t so great. But I will definitely give this healthy recipe a whirl!
Debra Klein
YAY….I love to see a commitment to home cooked meals…and this is perfect for a school night!
Gloria | Homemade & Yummy
You can never go wrong with great sheet pan dinners. With school back in action, we all need fast and easy weeknight meals. No takeout in our house.
Melissa
Yum!! I’m always looking for an easy way to add more veggies to our meals and this is perfect! Also, the pictures are beautiful. Thanks for sharing!
Debra Klein
Thank you so much…and you’re welcome. Yes, a tasty way to add in veggies.