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    Home » Recipes » Sandwiches, Wraps, Tacos, and Burritos

    Sheet Pan Vegan Fajitas

    Published: Aug 1, 2023 by Jenn Sebestyen

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    Jump to Recipe Print Recipe
    Two photo collage of a baking sheet of roasted veggies and two plated fajitas.
    Two vegan fajitas on a plate with Spanish-style rice.
    Two photo collage of a bowl of fajita veggies and a plate with two vegetable fajitas.

    These easy Sheet Pan Vegan Fajitas feature flavorful peppers and onions, meaty mushrooms, and garden zucchini topped with creamy avocado and folded up in warm tortillas. A perfect meatless meal for any day of the week!

    Two vegan fajitas on a plate with Spanish-style rice.

    Fajitas are one of my favorite dishes to order when we eat out. Because they are served with plenty of veggies, they are really easy to veganize without feeling deprived.

    While they might not have the same impressive sizzle when serving them at home, they taste amazing and are really easy to make!

    Fajitas are typically served family-style and individually assembled. This makes them not only a great choice for weekday meals, but also for entertaining, as everyone can make it the way they like it.

    Table of Contents hide
    1 Ingredients you need
    2 How to make the recipe
    3 Serving suggestions
    4 Storage
    5 Pro tips and tricks
    6 FAQs
    7 More Mexican-inspired vegan recipes
    8 Sheet Pan Vegan Fajitas

    Ingredients you need

    Labeled recipe ingredients arrayed in individual bowls.

    Ingredient notes and substitutions

    Peppers ~ Bell peppers are the star here. Traditionally, fajitas are made with a variety of peppers in different colors. I went with red pepper, orange pepper, and yellow pepper. You could use a green bell pepper in place of or in addition to any of those if you prefer.

    A poblano pepper would add some mild spice and, if you like heat, feel free to throw in a jalapeño pepper or even a serrano pepper, too.

    Onions ~ I prefer red onions in this dish, but a white onion would work just as well. Cut the onion in half and then into thin slices, so they are a similar shape as the peppers.

    Mushrooms ~ Mushrooms make these vegan fajitas meaty and filling. I use pre-sliced button mushrooms for convenience. You could buy whole mushrooms and slice them. Portobello mushrooms would work great, too, as well as shiitake mushrooms. Use what you like!

    Zucchini ~ I like the cut the zucchini into slices just like the peppers. I find it maintains more of its texture when roasted this way. Thin slices will overcook before the peppers and onions are done.

    If you don’t like zucchini or just don’t have any, you can leave it out.

    Feel free to use shaved brussels sprouts, small cauliflower florets, or halved asparagus spears instead.

    Oil ~ A drizzle of oil is going to help the veggies get that nice char and color. Use a high heat oil like avocado oil, olive oil (not extra virgin olive oil), grapeseed oil, or canola oil.

    If you really want to stay away from oils, try drizzling with some lime juice instead.

    Spices ~ Fajita seasonings like chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, and salt bring all the flavor!

    Add a pinch of cayenne if you like spicy heat.

    Tortillas ~ Fajitas are typically served with warm flour tortillas. However, if you need a gluten-free option, corn tortillas work just as well.

    You could also serve these sheet pan fajitas in large lettuce leaves if you want to avoid tortillas all together. Romaine, iceberg, or butter lettuce would work best.

    Extras ~ I like to finish these with fresh sliced avocado, chopped cilantro, and a squeeze of fresh lime juice to brighten everything up. Feel free to add any additional toppings, like vegan cheese or pickled red onions.

    How to make the recipe

    Please scroll down to the recipe card for exact ingredient measurements and instructions.

    Sliced red, yellow, and orange bell peppers in a bowl.
    Sliced zucchini and bell peppers in a glass mixing bowl.
    Sliced onions in a bowl with peppers and zucchini.
    Bowl of veggies tossed with oil.

    Slice the peppers into long pieces.

    Slice the zucchini into similarly long pieces.

    Slice the onion.

    Toss the peppers, zucchini, and onion with the mushrooms. Drizzle in the oil and toss to coat.

    Sliced mushrooms, zucchini, peppers and onions in a bowl mixed with spices.

    Sprinkle the spices over the sliced veggies and toss well until evenly coated.

    Spiced sliced veggies on a parchment lined baking sheet.
    Roasted sliced veggies on a sheet pan.

    Spread the spiced vegetables out on a rimmed baking sheet. Try to keep them in one single layer as much as possible. Use two baking sheets, if necessary.

    Roast in the oven until tender and the edges are browned and the onions have caramelized.

    Roasted fajita veggies in a serving bowl with a spoon.

    In addition to making fajitas, these roasted fajita veggies would make a great side dish on their own or served with rice and beans like a burrito bowl.

    Flour tortillas, bowl of rice, bowl of fajita veggies, and a bowl of avocado slices.

    Assemble a pile of the fajita veggies on a flour tortilla (or corn tortilla to keep this recipe gluten-free).

    If you want to add some protein, feel free to throw in some baked tofu or cooked black beans.

    Top it with a few slices of avocado or guacamole.

    A dollop of vegan sour cream or southwest vegan ranch would be delicious, too.

    If you like it cheesy, drizzle on some vegan queso.

    Fajita veggies in a flour tortilla on a plate.

    Serving suggestions

    These vegan fajitas are pretty filling on their own. However, if you want to round out the meal, try some of these side dish favorites.

    • Vegan Refried Beans
    • Raw Corn Radish Salad
    • Spinach Rice
    • Black Bean Taco Salad
    • 3 Bean Corn Salsa

    You could even add some fresh peach salsa for sweetness or quick pickled red onions for tangy bite.

    Storage

    Fridge: Roasted veggies will keep in an air-tight container in the fridge for for 3 to 4 days.

    Store any toppings or sides separately.

    I do not recommend freezing leftover vegan fajitas.

    Vegan vegetable fajitas with a side of Spanish rice.

    Pro tips and tricks

    ~ Slice the onions, peppers, and zucchini into similar size long strips so they cook evenly.

    ~ Do not overcrowd the pans! Spread out the vegetables into one single layer as much as possible. This allows the veggies contact with the hot pan, which will achieve that beautiful char. Use two baking sheets if necessary.

    ~ Stir the veggies halfway through cooking and spread them back out again into one single layer.

    ~ Warm the tortillas before serving so they are soft and pliable.

    • You can do this in a dry skillet on the stove-top over medium heat. Depending on how big your skillet is, add one or two tortillas (do not overlap) and cook for 2 to 3 minutes, or until warm and lightly browned in spots. Flip and do the same on the second side.
    • You can also heat the tortillas in an oven. Wrap tortillas in stacks of 5 or 6 in aluminum foil and place in a 350°F oven for about 15 minutes, until warm.

    ~ Finish with garnishes like creamy avocado, fresh cilantro, and tangy lime for texture and taste contrasts.

    FAQs

    What’s the difference between fajitas and tacos?

    The difference between fajitas and tacos is small. The word fajita originally referred to type of meat used in the dish, carne asada. The meat is typically grilled along with peppers and onions and served in soft flour tortillas. In modern America, fajitas can be made from steak, chicken, all vegetables, or even vegan meats or tofu.
    The word taco refers to the style of the dish, not the filling. It’s basically any kind of filling (meat, vegetables, beans, etc) served in a folded tortillas. While corn tortillas are more traditional for tacos, you’ll often find them in flour tortillas, as well. The tortillas may be crispy or soft.

    What are vegan fajitas made of?

    These vegan fajitas are made of vegetables. Typical seasoned fajita veggies, like peppers and onions, mingle with mushrooms and zucchini to create a satisfying filling. Tofu fajitas, tempeh fajitas, cauliflower fajitas, even fajitas with brussels sprouts, are all popular options.

    Can I make these vegan fajitas gluten-free?

    These vegan fajitas can easily be made gluten-free by serving them in corn tortillas instead of flour tortillas.

    Two vegetable fajitas on a plate.

    More Mexican-inspired vegan recipes

    • Meatless Mexican Sloppy Joes
    • Vegan Mexican Burger
    • Vegan Chickpea Tacos
    • Vegan Lentil Tacos
    • Vegan Enchiladas
    • Meatless Taco Chili

    I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.

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    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Two vegan fajitas on a plate with Spanish-style rice.

    Sheet Pan Vegan Fajitas

    These easy Sheet Pan Vegan Fajitas feature flavorful peppers and onions, meaty mushrooms, and garden zucchini topped with creamy avocado and folded up in warm tortillas. A perfect meatless meal for any day of the week!
    5 from 1 vote
    Print Pin Rate
    Course: Main Dish, Sandwiches, Wraps, Tacos, and Burritos
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 457kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Large mixing bowl
    • 1-2 Rimmed Baking Sheet(s)

    Ingredients

    • 1 red onion halved and sliced
    • 3 bell peppers any color: seeded and sliced
    • 1 zucchini halved and sliced
    • 1 package (10-16 oz) sliced mushrooms button, cremini, shiitake, etc.
    • 2-3 tablespoons oil olive, grapeseed, or avocado
    • 1 tablespoon chili powder
    • 2 teaspoons smoked paprika
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon oregano
    • 1 teaspoon salt or to taste
    • ¼ teaspoon cayenne optional
    • 1-2 lime(s)
    • tortillas for serving
    • 1 avocado sliced
    • chopped cilantro optional

    Instructions

    • Preheat the oven to 400°F. Line a rimmed baking sheet (you may need to use two) with parchment paper and set aside.
    • Add the sliced vegetables to a large mixing bowl. Drizzle with oil and toss well until coated.
    • Sprinkle in all the spices and toss well until evenly coated.
    • Spread out the seasoned vegetables onto the prepared baking sheet into one single layer. Use a second baking sheet if necessary to ensure the veggies don't overlap.
    • Roast for 15 minutes, carefully mix the veggies and rotate the trays in the oven, then bake another 10 to 15 minutes, until the onions and caramelized and the peppers, zucchini, and mushrooms are browned and charred on the edges.
    • Squeeze some fresh lime juice over the roasted vegetables right before serving.
    • Serve with warm tortillas, avocado slices, chopped fresh cilantro, and extra lime wedges.

    Notes

    ~ Slice the onions, peppers, and zucchini into similar size long strips so they cook evenly.
    ~ Do not overcrowd the pans! Spread out the vegetables into one single layer as much as possible. This allows the veggies contact with the hot pan, which will achieve that beautiful char. Use two baking sheets if necessary.
    ~ Stir the veggies halfway through cooking and spread them back out again into one single layer.
    ~ Warm the tortillas before serving so they are soft and pliable.
      • You can do this in a dry skillet on the stove-top over medium heat. Depending on how big your skillet is, add one or two tortillas (do not overlap) and cook for 2 to 3 minutes, or until warm and lightly browned in spots. Flip and do the same on the second side.
      • You can also heat the tortillas in an oven. Wrap tortillas in stacks of 5 or 6 in aluminum foil and place in a 350°F oven for about 15 minutes, until warm.
    ~ Finish with garnishes like creamy avocado, fresh cilantro, and tangy lime for texture and taste contrasts.

    Nutrition facts calculated assuming two flour tortillas per serving.

    Nutrition

    Calories: 457kcal | Carbohydrates: 60g | Protein: 14g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 1240mg | Potassium: 1164mg | Fiber: 8g | Sugar: 8g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share easy plant-based family recipes. Let me show you just how easy it is to get your daily dose of fruits and veggies in a delicious and satisfying way!

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