Vegan Fajitas is a Tex-Mex dish consisting of seasoned roasted vegetables served with tortillas. This sheet pan version is healthy and easy to make. Serve them topped with fresh guacamole and black beans on the side for a complete nutritious meal.
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.
Now it’s common to see a variety of different types of fajitas served in restaurants, and it’s really easy to make them yourself at home.
What does fajita mean in Spanish?
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.
Are veggie fajitas healthy?
If they are made with lots of colorful vegetables, herbs and spices, and only a little bit of oil, vegan fajitas are very healthy.
In addition to the traditional bell peppers and onions, I like to make mine with asparagus and mushrooms.
Sometimes I also use zucchini, cauliflower, and eggplant.
Any of your favorite seasonal vegetables you normally roast will work really well in this recipe.
The first step is to make the vegan fajita seasoning.
While most supermarkets sell fajita seasoning in packets, it’s really easy to make it yourself.
And you probably already have most of these spices in your pantry:
- chili powder
- ground cumin
- garlic powder
- oregano (I like to use Mexican oregano.)
Simply combine them all together in a small bowl, and you’re ready to go!
The next step in making oven fajitas is to season the vegetables.
I use the biggest bowl I have and add all the vegetables to it.
For the onions and bell peppers, I cut them in strips.
But I like to keep the asparagus spears whole, after I snap off the woody ends.
And the mushrooms can be sliced into quarter-inch pieces.
Then I drizzle a little olive oil over everything in the bowl and toss to coat.
Next I add the fajita seasoning and toss well again.
Instead of using a skillet for cooking the veggies, spread them out on two baking sheets and let the oven do all the work.
I recommend lining your sheet pans with foil or parchment paper for easier clean up.
Then divide the vegetables between the trays in as much of a single layer as you can to ensure even roasting.
And after about 20 minutes, you’ll be ready to enjoy your vegan fajitas.
How are fajitas served?
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 for extra protein and fiber, but you can add the beans to your fajita, too.
Vegan Fajitas can be served in many ways besides inside of tortillas.
If you want to skip the tortillas, you can make your fajitas into lettuce wraps.
Or add them to Quinoa Burrito Bowls.
These roasted vegetable fajitas are also delicious as a side dish or simply served with rice and beans or on a bed of greens.
Veggie fajitas are one of my favorite vegan sheet pan dinners.
Sheet pan dinners are a convenient and fuss-free way to cook, especially on busy weeknights.
If you’re looking for more vegan sheet pan dinner recipes, check out these delicious options:
- Sheet Pan Dinner with Broccolini and Chickpeas
- Vegan Sheet Pan Shawarma from This Mess is Ours
- Crispy Tofu Veggie Sheet Pan with Thai Hummus from Full of Plants
Now let’s make Vegan Fajitas!
Vegan Fajitas (Sheet Pan Recipe)
- 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.
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