These Vegan Fajitas are crunchy, colorful and a plant-based dinner everyone will love. It’s an easy sheet pan dinner to serve any night of the week in warm tortillas with some beans, pico and guac alongside!
Why you’ll love this recipe
- Uniquely savory with a special kick of umami that makes it feel like you’re eating so much more than vegetables.
- One sheet pan meals means hassle-free cooking and easy clean-up.
- A healthy, vegan, vegetarian, meal prep dream.
- Easy to customize and serve alongside your favorite Tex-Mex sides!
Ingredients for Sheet Pan Veggie Fajitas
The ingredients are broken down into seasoning, vegetables and toppings. Follow it as written or change it up based on some suggestions below.
For the fajita seasoning, you will need:
- Chili powder or homemade taco seasoning – Feel free to use any brand of store-bought chili powder or, for a touch of DIY, make your own.
- Cumin – smokey, savory, it just wouldn’t be Mexican food without it.
- Paprika – sweet, hot or smoked are all great options. I used sweet since that’s what I had in my pantry.
- Onion powder and garlic powder – two savory seasonings that go hand-in-hand.
- Oregano – herby and delicious, it adds that extra special touch.
- Salt – to bring out all the flavors.
For the vegetables, gather together:
- Red onion – sweet red onion works great here. White vidalia onion or even a few large shallots would be a good sub.
- Bell peppers – use a mix of your favorite colors. I find red, orange and yellow to be sweeter and more fajita-friendly than green.
- Cauliflower – cauliflower adds heartiness and a boost of cruciferous veggies. Make some walnut taco meat to amp up that cauliflower flavor.
- Portabella mushrooms – I love the meatiness of portabellas. Just make sure to clean with a damp paper towel and scoop out the gills before slicing.
- Avocado oil – avocado oil is a great high temp cooking oil that’s neutral in flavor.
- Coconut aminos – this was a last minute addition, but a fabulous one! Add the coconut aminos after cooking to give it that final punch of flavor. You won’t regret it.
For the toppings, prep a mix of:
- Warm tortillas – use flour, corn or a corn-flour blend. The key is to warm them before stuffing (keep reading!).
- Sweet potato black beans – I love to make this black bean taco filling any chance I get and when enjoyed with these sheet pan vegetables, you get that much more veggies with a boost of plant-based protein.
- Avocados or guacamole – Slice or dice whole avocados or go all out with guacamole.
- Salsa or pico de gallo – store-bought salsa or pico de gallo are your best friends. I like the pre-made pico found in the produce section of most major supermarkets.
- Vegan cheese – there are so many great options of vegan cheese nowadays, I usually have some in my fridge. I like Vio Life brand.
- Vegan sour cream – another vegan alternative for a creamy, cooling finishing touch.
How to Make Sheet Pan Fajitas
These vegan fajitas are as easy as 1-2-3! Prep and assemble your taco toppings while the veggies are roasting in the oven.
Prep the equipment
Preheat the oven to 425ºF and line one large baking sheet (or 2 medium sheets) with parchment paper; set aside.
Combine the spices and salt in a small bowl.
Toss the vegetables
Add the onions, peppers, cauliflower, and mushrooms to a large bowl and toss with the oil and spices.
Roast, toss and roast again
Add the vegetables to the prepared baking sheet in a single layer. Roast 15 minutes, then remove the sheet(s), stir the veggies and return to the oven. Roast for another 15 minutes until tender.
Finish with coconut aminos, if desired, and give the veggies a final toss.
TIP: The coconut aminos is optional, but highly recommended! It gives the veggies that final pop of umami flavor.
These veggies are best served right out of the oven with an endless array of toppings, including avocados, salsa, vegan cheese and vegan sour cream. For a complete meal, whip up a batch of sweet potato black beans, too.
Not into tortillas? Make a vegan fajita bowl and serve these little guys over a big bowl of chopped lettuce, brown rice and refried beans.
How to Warm Tortillas
Nothing beats homemade fajitas than a soft and pillowy warm tortilla to hold all those sheet pan veggies. Feel free to warm the tortillas on the stovetop, in the oven, or if you’re short on time, in the microwave. Here’s how:
- Stovetop: Place the tortillas directly over a gas flame set to medium until blistered and charred in spots. Flip with tongs and repeat on the second side. OR, place in a skillet set over medium heat for 10-15 seconds, until warmed through.
- Oven: Wrap a few tortillas (up to 5 in one package) in foil and place in a preheated 425 degree F oven for 5-10 minutes. This is my preferred method since you can throw them in the oven while the veggies finish cooking!
- Microwave: Heat a few tortillas set on a microwave-safe plate in 20-second increments in the microwave until warmed through.
TIP: Keep the tortillas warm in a tortilla warmer while you gather together all the toppings.
The veggies will keep in an airtight container in the fridge for up to 5 days. Pop them in the microwave for a minute or two until warm.
I like to keep the toppings in separate glass containers in the fridge right alongside. This way, all components of the meal are prepped and ready. In other words, taco night any night of the week!
Taco Recipes You’ll Love:
If you make this Vegan Fajitas recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 2 tsp chili powder or homemade taco seasoning
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp salt
- 1 medium red onion, sliced
- 2 bell peppers, seeded and sliced (red, orange or yelllow)
- 1 medium head cauliflower, cut into florets
- 3 portobello mushrooms, stems and gills removed and sliced
- 4 TBSP avocado oil
- 1–2 TBSP coconut aminos (optional but delicious!)
- Preheat the oven to 425ºF and line one large baking sheet (or 2 medium sheets) with parchment paper; set aside.
- Combine the spices and salt in a small bowl.
- Add the onions, peppers, cauliflower, and mushrooms to a large bowl and toss with the oil and spices.
- Add the vegetables to prepared baking sheet in a single layer. Roast 15 minutes, then remove the sheet(s), stir the veggies and return to the oven. Roast for another 15 minutes until tender.
- Finish with coconut aminos, if desired, and give the veggies a final toss.
- Serve in warm tortillas with sweet potato filling and toppings of your choice.
STORING – Store in an airtight container in the fridge for up to 5 days. Pop them in the microwave for a minute or two until warm.