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.
Servings: 6
Calories: 105kcal
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 extra virgin 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 parchment paper, for easier cleanup, and set aside.
- Place the vegetables in a large mixing bowl or casserole dish. Drizzle with the olive oil and toss well to coat.16 ounces mushrooms, 1 bunch asparagus, 3 bell peppers, 1 red onion, 2 Tablespoons extra virgin olive oil
- 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.2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon Mexican oregano, salt and pepper
- 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.tortillas, guacamole, salsa, vegan sour cream, etc.
Notes
Nutritional information does not include tortillas or optional toppings.
Store any leftovers in an airtight container in the refrigerator 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.
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
