Sheet Pan Vegan Fajitas
Servings: 4 servings
Calories: 401kcal
These Vegan Fajitas are a crunchy, colorful and easy sheet pan dinner everyone will love. Serve in warm tortillas with beans, pico and guac!
Print Recipe
Ingredients
Seasoning
- 2 teaspoons chili powder or homemade taco seasoning
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon Kosher salt
Veggies
- 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 tablespoons avocado oil
- 1-2 tablespoons coconut aminos optional but delicious!
Serving
- warm tortillas
- Sweet potato black beans
- Walnut taco meat
- sliced avocados or guacamole
- salsa or pico de gallo
- vegan cheese
- vegan sour cream
Instructions
- 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.
- Bake: 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.
Notes
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.
Nutrition info includes tortillas, but no additional toppings.
Nutrition
Serving: 2 tacos | Calories: 401kcal | Carbohydrates: 49g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Sodium: 1179mg | Potassium: 969mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2427IU | Vitamin C: 148mg | Calcium: 156mg | Iron: 4mg