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Roasted veggies on top of tortillas with bean and avocado
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4.93 from 13 votes

Sheet Pan Veggie Fajitas

Veggie Fajitas are simple to make on a sheet pan. They are vegan, gluten-free and use wholesome unprocessed ingredients. You can make them in a heavy skillet if you prefer.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 4 servings
Calories: 457kcal
Author: Debra Klein

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

OPTIONAL TOPPINGS:
  • Corn or flour tortillas (I used Siete brand almond flour tortillas.

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 61g | Protein: 13g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Sodium: 557mg | Fiber: 16g | Sugar: 13g