This Tex-Mex dish of seasoned roasted vegetables served with tortillas is full of flavor and easy to make with homemade fajita seasoning mix.
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.
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.
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
- ground cumin
- garlic powder
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.
- 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.
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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.
If I'm feeling extra festive, I might make a batch of Pomegranate Guacamole, but even slices of avocado 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.
For tips on freezing, refer to USDA Freezing and Food Safety.
According to Taco Literacy's History of Fajitas, fajita originates from the word "faja," meaning belt in Spanish. Traditionally fajitas were sliced skirt steak wrapped in tortillas, the skirt portion being the mid section where a belt would be on a cow, if cows wore belts. But today you'll find fajitas made with all different ingredients, including vegan fajitas with various vegetables.
According to registered dietitian nutritionist (RDN) Sharon Palmer, "Mushrooms, asparagus and cabbage supply more antioxidant compounds when cooked compared with raw. And antioxidant compounds in foods we eat may help protect against cancer and other diseases."
It's easy to make your own seasoning blend at home rather than buying a pre-mixed packet at the supermarket. Simply combine chili powder, paprika, ground cumin, garlic powder, oregano, and salt and pepper.
More easy sheet pan recipes
Looking for more recipes you can prepare on a baking sheet? Try some of these vegan favorites:
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
Sheet Pan Vegan Fajitas
- 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)
- Preheat the oven to 450 degrees 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.
Nutritional information is an estimation only.
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