Tex-Mex Vegan Fajitas are made with roasted vegetables and a homemade seasoning mix. There's no need to stand over the stove since they are cooked in the oven on a sheet pan rather than in a skillet. Serve them with tortillas, a side of beans and your favorite toppings for a complete meal.
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I remember when I first started seeing fajitas served in Mexican restaurants. It was so exciting to hear the sound of the sizzling plate of food coming towards the table. And it was fun to select the ingredients and wrap them in a tortilla with your favorite toppings, like a DIY meal.
While I still order them in restaurants, making your own veggie fajitas at home in your oven is incredibly easy. Any of your favorite seasonal vegetables you normally roast will work really well in this recipe.
Serve them with warm tortillas and toppings like easy 4 ingredient guacamole and cherry tomato pico de gallo salsa for a meal the while family will love.
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Why you'll love this recipe
- The seasoning is incredibly flavorful yet only requires 5 ingredients (plus salt and pepper).
- You can customize it with your favorite vegetables or whichever ones you have on hand.
- It can be served in a variety of delicious ways.
Ingredients
In addition to the traditional bell peppers and onions, I like to make fajitas with asparagus and mushrooms. You can also use zucchini, cauliflower, and eggplant.
While most supermarkets sell fajita seasoning in packets, it's really easy to make it yourself with a handful of herbs and spices, plus salt and pepper. And you probably already have most of these in your pantry:
- chili powder
- paprika
- ground cumin
- garlic powder
- oregano
While any oregano can be used, I enjoy the flavor of Mexican oregano in this recipe.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- In a large bowl, toss together the sliced vegetables, olive oil, and seasoning mix until well combined.
- Spread them out in a single layer on two sheet pans. (Line the pans with parchment paper for easier cleanup.)
- Roast until tender and lightly browned.
- Serve immediately with warmed tortillas and your favorite toppings.
Serving suggestions
Traditionally fajitas are served in small flour or corn tortillas. Then you can top them with fresh salsa, hot sauce, guacamole, and vegan cheese or sour cream.
I particularly enjoy them topped with homemade guacamole or avocado tomatillo salsa, but sliced avocados also work well in fajitas. And I usually serve some seasoned black beans on the side or you can add the beans to your fajita, too.
If you want to skip the tortillas, you can make your fajitas into lettuce wraps. Or add them to quinoa burrito bowls. These roasted seasoned vegetables are also delicious as a side dish or simply served with rice and beans or on a bed of greens.
Storing and freezing
Store any leftovers covered and refrigerated for up to 5 days. Or they can be frozen for up to 3 months.
To freeze, first remove the vegetables from the baking sheets and allow them to cool completely. Then place them in a freezer-safe container with a lid and freeze. When you're ready to enjoy them, allow the container to defrost in the refrigerator overnight before reheating.
More vegan sheet pan recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Sheet Pan Vegan Fajitas
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Ingredients
- 16 ounces mushrooms, sliced into quarter-inch slices
- 1 bunch asparagus, woody ends snapped off
- 3 bell peppers, (green, yellow, and red) cut in strips
- 1 red onion, sliced
- 2 Tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon Mexican oregano, (or any dried oregano)
- salt and pepper, to taste
- tortillas, warmed (for serving)
- guacamole, salsa, vegan sour cream, etc., for serving (optional)
Instructions
- Preheat the oven to 450°F. Line two large baking sheets with foil or parchment paper and set aside.
- Place the vegetables in a large mixing bowl or casserole dish. Drizzle with the olive oil and toss well to coat.
- In a small bowl, combine the chili powder, paprika, cumin, garlic powder, oregano, and salt and pepper. Mix the seasonings together, then add to the bowl of vegetables. Toss well to coat.
- Divide the vegetables among the two lined sheet pans. Smooth out the vegetables so they are in a single layer as much as possible.
- Place the pans in the oven to roast. Give the vegetables a stir after 15 minutes, then bake 5-10 minutes longer until tender and lightly browned.
- Serve the roasted vegetables immediately with warmed tortillas and your favorite toppings.
Notes
Nutrition
Nutritional information is an estimation only.
Heather says
This was delicious! Even my normally meat-eating 13 year old devoured it! Will make again!!!
Amy Katz says
Thanks Heather! That's the best compliment. 🙂
Lori says
I make this evert other week or more, great recipe. I many 2 big roaster pans full, more than double the spices. Leftovers are chopped up a bit and mixed in with vegan Mac and cheese. That is great too.
We love these fajitas and they are easy. I do cook them for longer as it is not on a sheet pan. Thank you for a great recipe!!!!
Lori
Amy Katz says
I love your idea for the leftovers, thanks Lori!
Kim says
Absolutely loved the ease in creating this recipe and of course the taste with the ingredients suggested… I did add some fresh ground pepper and I don’t ear asparagus so I did not add that. Recently been diagnosed with type two diabetes and trying to find more healthy recipes and this is a keeper.
Amy Katz says
I'm so glad you enjoyed it, Kim! And I hope eating more veggies helps your diabetes. <3
LisaRose says
Amy,
So much yum! Used smoked paprika and am really enjoying the outcome. Am typing as I eat. Made black beans as a side. Sooo good. Thank you.
Amy Katz says
I'm so glad you enjoyed it, LisaRose! I love it with black beans, too.
Erica says
Yum! Had vegan chickin, sour cream and cheese. Oh so easy. Oh so good
Amy Katz says
That's fantastic! I'm glad you enjoyed the recipe, Erica. 🙂
Dinah says
These fajitas taste amazing! I’ve made this recipe countless times. My husband loves it. Thanks for this wonderful recipe.
Amy Katz says
I'm so glad you are enjoying it, Dinah!
Lynn says
Because my husband doesn’t eat mushrooms I usually leave them out of recipes I make, but I decided to leave the mushrooms in since I could cook them as large slices. When I made the fajitas I told my husband he could just pick out the mushrooms. He loved this recipe so much he forgot about the mushrooms! I have made this recipe three times and it’s been a winner every time!
Amy Katz says
Oh my gosh, that's amazing he ate it with the mushrooms! I'm so happy everyone enjoyed it!
Jayne Naragon says
The seasoning is what makes this dish delicious! Also, by oven-roasting the vegetables rather than frying them, you retain the vital nutrients and taste without adding an unnecessary amount of fat. The ingredients can be varied by what you have on hand and the seasoning really makes the vegetables shine. This is wonderful rolled inside tortillas, served over rice, or eaten alone. A definite keeper!
Amy Katz says
I'm so happy you enjoyed the recipe, Jayne!
Brenda says
Delicious!
Amy Katz says
Thanks Brenda!
Jessica says
Made this recipe many time and whole family enjoys. Was wondering if it is possible to make it without the oil for an even healthier meal?
Amy Katz says
I'm so happy to hear it! Yes, you can follow the guidelines outlined here to roast the vegetables without oil: https://www.forksoverknives.com/plant-based-cooking-how-to-cook-without-oil/#gs.00qwk2
Dayle says
Great seasoning and the time on the recipe was perfect. I cooked at 425 because I have a hot oven.
Amy Katz says
I'm glad you enjoyed it, Dayle!