Sheet Pan Veggie Fajitas
Sheet Pan Veggie Fajitas are perfect meatless dinner. Cooked to perfection on sheet pans, these vegan fajitas are packed with flavor and so many veggies—peppers, cauliflower, onions, and portobello mushrooms.
I am all about low mess and low fuss in the kitchen. Always, but especially right now.
If you follow me on Instagram, you have probably heard me mention that our family is preparing for a BIG move. We are leaving the sunny, sandy coast of Southern California for the green mountains of Vermont. A 3000 mile move is not a light undertaking and, with the move quite close, most of my kitchen is in boxes and I am cooking on the bare essentials.
So simplified to max is the name of my dinner game. Of my kitchen essentials that I am leaving unpacked until the very last moment are my two large sheet pans.
I love sheet pan dinners because they are create as little mess as humanly possible while still making a homemade dinner (because they are cooked on sheet pans only instead of several pots, pans or skillets) and are usually super easy! I have several sheet pan recipes that I love to make on the regular but was longing for a sheet pan fajita one to add into the simplified dinner rotation.
These Sheet Pan Veggie Fajitas are everything you are looking for in a healthy dinner recipe. Packed with veggies, easy, and bursting with flavor. My husband (who loves his meat dishes) totally inhaled these vegetarian fajitas and raved about their flavor and texture. They rock the traditional onions and peppers that you expect in a fajita, but I’ve added thick portobello mushrooms and cauliflower florets to bring this veggie-loaded dinner recipe next level without meat.
As always, these veggie fajitas are super adaptable to fit you and your family’s needs!
Recipe testing and development done in collaboration with Heather Staller.
Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!
Time saving kitchen tips
Over my years of being a busy working mom, I have 💯 found some kitchen shortcuts that help me get dinner on the table at a decent hour and save my sanity. Here are a few time saving things you could do in the kitchen to make these veggie fajitas come together even faster!
- Cut the veggies ahead of time. Either 1-2 days before or the morning of, you can slice those veggies ahead and store them in your fridge so that you can throw these veggie fajitas together super quick. Pro Tip: Keep the onions in an air-tight container in your fridge so that they don’t make your hole fridge smell like onions.
- Mix the spices ahead of time. So simple, right? But mixing them beforehand and storing them in a jar or small container makes throwing these fajitas together extra easy. Just dump, mix and cook. Perfect for a busy end of day or for handing off dinner prep to someone else.
- Line your sheet pans with parchment paper. This makes for a super quick clean up! I like this brand of parchment paper because you can compost it.
- Cook everything ahead of time. I love these fajitas freshly made but they also make for great leftovers reheated. So don’t be afraid to make them ahead and warm up the leftovers at dinner for an equally delicious and easy meal.
Suggested adaptations
Try different vegetables. These veggie fajitas are pretty flexible. Depending on what you like or have on hand, you can leave out the mushrooms and add an extra pepper or more onion. Sweet potatoes can be substituted for the cauliflower or roasted alongside for an additional veggie.
Add a protein. For a vegetarian protein option, any kind of beans can be added to the fajitas. If you want to add chicken or shrimp, double the spice mixture and cook the same way as the vegetables on a separate sheet pan until cooked through.
Make them gluten free. Make sure to serve the vegetables with corn or other gluten-free tortillas and these veggie fajitas are perfect for those needing gluten free.
These fajita vegetables would also be great served “bowl-style” over rice or cauliflower rice or even on top of a salad.
Serve them deconstructed to kids or veggie-iffy adults. This simple step can really help some one who feels unsure about vegetables (or certain veggies) be open to this (and other) veggie-loaded dinner recipes. Serving the components of the fajitas separated allows them to eat the parts of these veggie fajitas they want and leave others.
Other veggie-loaded recipes to add to the dinner menu!
- Veggie-Loaded Lasagna Soup (vegetarian)
- Healthy Ranch Spinach Turkey Meatballs
- Sheet Pan Sausage and Veggies
- Easy Kale and White Bean Soup
- Veggie Fried Rice (vegetarian)
- Easy Chicken Broccoli Casserole
Did you try these veggie fajitas and now you’re hungry for more?
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Sheet Pan Veggie Fajitas
Ingredients
- 3/4 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika , (or regular paprika)
- 1/2 teaspoon ground cumin
- 1 large onion (red or white), cut into ½-inch strips
- 2-3 bell peppers, cut into ½-inch strips
- 1 pound portobello mushrooms caps (3 to 4), cut into thick strips
- 1 mediam head of cauliflower, cut into small florets
- 3 tablespoons avocado or olive oil, divided
- 1 lime , cut into wedges
- 8 6-inch corn or flour tortillas
Instructions
- Preheat oven to 425℉. Line 2 sheet pans with parchment paper or grease lightly with oil or oil spray.
- In a small bowl, mix salt, chili powder, garlic powder, paprika, and cumin. Place sliced onion, pepper, and mushrooms in the center of the one baking sheet. Drizzle with 2 tablespoons of oil then sprinkle with about half of the spice mixture. Toss with your hands then spread into an even layer.
- Place cauliflower florets in the center of the second baking sheet. Drizzle with the remaining tablespoon of oil and sprinkle with the remaining spice mixture. Toss with your hands then spread out so cauliflower florets have plenty of space in between them.
- Roast vegetables for 10 minutes. Remove from oven, toss and then return to the oven to cook until veggies for another 10-15 minutes or until tender and very well browned.Squeeze some fresh lime juice over the top of the cooked vegetables. Serve with warm tortillas and any toppings that you’d like. I like guacamole, fresh cilantro, and/or sour cream.