Sheet Pan Vegan Fajitas

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.

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.

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.

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

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.

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.

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.

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.

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

More Mexican-inspired vegan recipes

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