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    Home » Recipes » Vegan Main Dish Recipes

    Easy Sheet Pan Vegan Fajitas

    By: Amy Katz · Published: Apr 1, 2019 · Last modified: Dec 28, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free option, nut-free, soy-free, vegan

    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.

    Overhead of platter of veggie fajitas with bowl of guacamole and dinner plate on the side

    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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Serving suggestions
    • Storing and freezing
    • FAQ
    • More easy sheet pan recipes
    • 📋 Recipe
    • 💬 Comments

    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

    Collage of two images showing the ingredients needed to make this recipe

    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.

    Dried Mexican Oregano

    • Sourced from the finest farms in Mexico
    • Fresh whole leaf provides a stronger more robust flavor than Mediterranean or Italian Oregano
    • Resealable bag
    Buy from Amazon

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Instructions

    Collage of 4 images showing the step-by-step process for making this recipe
    1. In a large bowl, toss together the sliced vegetables, olive oil, and seasoning mix until well combined.
    2. Spread them out in a single layer on two sheet pans. (Line the pans with parchment paper for easier cleanup.)
    3. Roast until tender and lightly browned.
    4. Serve immediately with warmed tortillas and your favorite toppings.

    Serving suggestions

    Plate with fajitas on a corn tortilla topped with guacamole and a side of black beans

    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, 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.

    FAQ

    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?

    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."

    What is the best fajita seasoning?

    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:

    • Oven Roasted Chickpeas (Sheet Pan Meal)
    • Mediterranean Crumbled Tofu Tacos
    • Chickpea Bowls (Vegan Sheet Pan Dinner)
    • Roasted Fall Vegetables

    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! ★★★★★

    📋 Recipe

    Platter of veggie fajitas ready to be served

    Easy Sheet Pan Vegan Fajitas

    Tex-Mex Vegan Fajitas are made with roasted vegetables and homemade seasoning mix. Serve them with tortillas and beans for a complete meal.
    5 from 15 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: American, Mexican, Tex-Mex
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 105kcal
    Author: Amy Katz

    Equipment

    • baking sheet pan

    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)
    US Customary - Metric
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    Instructions

    • 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. 

    Notes

    Nutritional information does not include tortillas or optional toppings.
    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.
     
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    Nutrition

    Calories: 105kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 581mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2802IU | Vitamin C: 83mg | Calcium: 40mg | Iron: 3mg

    Nutritional information is an estimation only.

    More Vegan Main Dish Recipes

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    • Vegan Mac and Cheese Without Cashews
    • Vegan Stuffed Mushrooms
    • Tofu Meatballs
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Lori

      March 20, 2022 at 2:04 pm

      5 stars
      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

      Reply
      • Amy Katz

        March 21, 2022 at 1:43 pm

        I love your idea for the leftovers, thanks Lori!

        Reply
    2. Kim

      July 14, 2021 at 2:11 pm

      5 stars
      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.

      Reply
      • Amy Katz

        July 14, 2021 at 2:16 pm

        I'm so glad you enjoyed it, Kim! And I hope eating more veggies helps your diabetes. <3

        Reply
    3. LisaRose

      April 17, 2021 at 7:43 pm

      5 stars
      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.

      Reply
      • Amy Katz

        April 18, 2021 at 4:50 pm

        I'm so glad you enjoyed it, LisaRose! I love it with black beans, too.

        Reply
    4. Erica

      December 22, 2020 at 5:55 pm

      5 stars
      Yum! Had vegan chickin, sour cream and cheese. Oh so easy. Oh so good

      Reply
      • Amy Katz

        December 23, 2020 at 12:47 pm

        That's fantastic! I'm glad you enjoyed the recipe, Erica. 🙂

        Reply
    5. Dinah

      October 22, 2020 at 8:05 am

      5 stars
      These fajitas taste amazing! I’ve made this recipe countless times. My husband loves it. Thanks for this wonderful recipe.

      Reply
      • Amy Katz

        October 22, 2020 at 9:08 am

        I'm so glad you are enjoying it, Dinah!

        Reply
    6. Lynn

      May 29, 2020 at 10:27 am

      5 stars
      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!

      Reply
      • Amy Katz

        May 29, 2020 at 10:30 am

        Oh my gosh, that's amazing he ate it with the mushrooms! I'm so happy everyone enjoyed it!

        Reply
    7. Jayne Naragon

      March 03, 2020 at 4:44 pm

      5 stars
      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!

      Reply
      • Amy Katz

        March 04, 2020 at 12:42 pm

        I'm so happy you enjoyed the recipe, Jayne!

        Reply
    8. Brenda

      October 17, 2019 at 5:43 pm

      5 stars
      Delicious!

      Reply
      • Amy Katz

        October 18, 2019 at 10:03 am

        Thanks Brenda!

        Reply
        • Jessica

          March 16, 2020 at 1:39 pm

          5 stars
          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?

          Reply
          • Amy Katz

            March 16, 2020 at 2:07 pm

            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

            Reply
        • Dayle

          February 17, 2021 at 8:22 pm

          5 stars
          Great seasoning and the time on the recipe was perfect. I cooked at 425 because I have a hot oven.

          Reply
          • Amy Katz

            February 18, 2021 at 12:02 pm

            I'm glad you enjoyed it, Dayle!

            Reply

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