Vegan Fajitas (Sheet Pan Recipe)
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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 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.
Leftovers can be stored refrigerated for several days and reheated.
Nutritional information does not include tortillas or optional toppings.
Calories: 105kcal | Carbohydrates: 11g | Protein: 5g | Fat: 5g | Sodium: 20mg | Potassium: 576mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2790IU | Vitamin C: 83.2mg | Calcium: 39mg | Iron: 2.8mg