Sheet Pan Vegan Fajitas

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

5 from 1 vote

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!

Prep Time15

Cook Time25

Total Time40

Course: Main Dish, Sandwiches, Wraps, Tacos, and Burritos

Cuisine: American

Diet: Vegan

Servings:

Calories: 457kcal

Author: Jenn Sebestyen

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