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    Home > Vegan Sides

    Sheet Pan Fajita Veggies (Flavorful & EASY!)

    By My Pure Plants on 06/02/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    What is the easiest way to make vegetables ready for fajitas? Bake them in the oven. It is a one-pot (I mean one sheet pan), no-mess, easy and quick method to make fajita veggies. More flavorful than the ones in Chipotle. BONUS – we included easy homemade fajita seasoning. So grab the recipe now!

    Close-up of roasted brown crispy seasoned red, yellow, green bell pepper strips and mushroom slices after baking.

    Thumbs up for delicious Mexican comfort food! The first Mexican or Tex-Mex recipe on the blog was our favorite was this amazing meatless bean chili recipe. Then we added several delicious recipes like our quinoa sweet potato chili, our homemade grain-free tortillas, and these crispy oyster mushroom tacos.

    Table of Contents hide
    1. Why you’ll love this recipe?
    2. Ingredients
    3. Prepare vegetables for fajita
    4. How to roast fajita veggies?
    5. Top tips to make them perfectly
    6. Other ways to make them
    7. Ways to use them
    8. Other toppings for fajitas
    9. FAQs
    10. More veggie side recipes
    11. Sheet Pan Fajita Veggies (Flavorful & EASY!)

    Why you’ll love this recipe?

    Fajita is a Tex-Mex, Texan-Mexican American dish that contains thin strips of beef skirt or chicken, bell peppers, chilies, and onions. They are all seasoned with a so-called fajita spice mix. They are either roasted, grilled, or pan-fried in a skillet.

    You may wonder whether our recipe is a copycat Chipotle fajita veggies? No, this recipe is much more flavorful in comparison. Why? Because we use a 5-ingredient homemade fajita seasoning. And the popular Tex-Mex restaurant uses only 5 ingredients altogether: green bell peppers, red onions, oregano, sunflower oil, salt, and black pepper.

    You’ll love our fajita veggies recipe for 3 reasons:

    • It is packed with flavors.
    • It is super easy and mess-free to make.
    • You can make a huge batch in one go.

    Ingredients

    We use vegetables of all colors in combination to have a rainbow at the end. Here is what you need to make roasted fajita vegetables in the oven.

    The ingredients of fajita veggies in different plates. The spices in small glass bowls, the colorful bell peppers slices on a black board. Purple onion slices in a wooden bowl. And mushroom slices one white plate
    • Onions – red, or yellow
    • Bell peppers – red, yellow, or green 
    • Chili peppers – jalapeno, poblano, habanero, or serrano (if you like it hot and spicy)

    That’s all you need if you want to keep it classic, I mean. So, no cherry tomatoes and no mushrooms. Just strips of roasted peppers and onions. 

    Why did we add portobello mushrooms? 

    You can use this recipe to make beef or chicken fajita, but as we are plant-based bloggers, we added some portobello mushroom slices instead of meat to make vegan fajitas (see below photo). And we added all of them to one sheet pan to make it super easy and quick.

    Homemade fajita seasoning

    There really are endless combinations for fajitas. In our eyes, fajita veggies should be spicy, smoky, and garlicky, but in any case with strong flavors. This is our favorite mix, which consists of FIVE spices:

    • hot chili powder or chili flakes
    • sweet smoked paprika
    • cumin
    • garlic powder
    • oregano (or Mexican oregano if you can get your hands on it)

    What if you don’t have the above ingredients? Don’t be so sad. If you have taco seasoning, you can use that instead. They are pretty close but taco spice mix has way more chili powder. If you grab a store-bought taco spice mix, you can see that chili is one of the first ingredients on the packaging.  

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Prepare vegetables for fajita

    How to cut onions?

    1. Peel the onion.
    2. Cut-off a little bit from both ends (stem and roots part).
    3. First, cut it in half.
    4. place the half onion on its flat side and make horizontal cuts of ¼-inch (4-5 mm) wide. See the result in the below photo.

    How to cut bell peppers? 

    1. Wash the bell peppers.
    2. Lay one on its side and cut off the stem.
    3. Cut it in half and take the seeds out.
    4. Place the half pepper on its open flat side and make horizontal cuts of ¼-inch (4-5 mm) wide. See the result in the below photo.
    Red yellow green bell pepper and mushroom slices in a sheet pan seasoned with different spices before baking

    Top tips

    • If you have large bell peppers, you might want to cut the strips in half to be as long as the onion strips. 
    • We had red, yellow, and green bell peppers. So we used all of them to make our fajita colorful, but obviously, you can use one color only. 
    • If you work with hot chili peppers, make sure to wash your hand, knife, and cutting board thoroughly after. And don’t touch your eyes! 🙂

    How to roast fajita veggies?

    You can choose to roast them or grill them or sautee them. Our favorite method is roasting them in the oven.

    Why? Because…

    • it is easy and no mess, 
    • you can make a much larger batch than in a skillet,
    • you can do other things in the kitchen while the oven is busy roasting your vegetables for fajitas. 

    So let’s see the steps:

    1. Mix your spices (hot chili powder, sweet smoked paprika, cumin, garlic powder, oregano) in a small bowl.
    2. Place a parchment paper in a sheet pan and place the prepared fajita veggie strips on it.
    3. Sprinkle them with olive oil and season them with half of the spice mix plus salt and black pepper. Mix them with tongs to make sure you cover all sides thoroughly.
    4. Roast them in a pre-heated oven of 430 Fahrenheit (220 degrees Celsius). After 10 minutes, take the sheet pan out, turn the veggies with tongs and sprinkle them with the other half of the spice mix. Roast them for 10 more minutes. Voila, your grilled fajita veggies are ready!
    4 photo collage - on the first one there is a black bowl with 5 tiny colourful spice hills, the second one shows red, yellow, green belle pepper strips, mushroom and onion slices, the third one shows the same as the second with brown spices on top, the fourth picture shows the colourful veggie strips after roasting them in the oven

    Top tips to make them perfectly

    • Use a sheet pan with parchment paper. – We recommend using a sheet pan because it has sides. If you use a large baking sheet, the juices from the veggies during roasting might flow off of it. 
    • Cut veggies into equal strips. – This is to make sure the vegetables are ready at the same time.
    • Place veggies in groups. – If they are grouped the ingredients separately, they will be easier to mix and match when you serve them. 
    • Hot and sweet peppers together? – In case you prepare the veggies for kids or for people who don’t like spicy food, roast hot chili peppers separate from all other veggies. If you roast hot chili peppers and bell peppers together, the juices of the hot chili peppers may make the sweet bell peppers also spicy and hot.
    Close-up of roasted brown crispy seasoned red, yellow, green bell pepper strips and mushroom slices after baking with tongs taking a couple of them.

    Other ways to make them

    After preparing and cutting your vegetables you can use other ways to get them ready

    • Pan-fry them in a large cast-iron skillet, grill pan, or griddle on medium-high heat. We show you how to do it in our chipotle vegan burrito bowl recipe (see below photo) and also in our Mexican sweet potato rice bowl recipe.
    • Grill them in aluminum foil drip pans* on your gas grill or charcoal grill.
    2 photo collage showing how to make fajita veggies in a frying pan. The first shows the red, yellow and purple stripes before frying. The second when they are ready.

    Ways to use them

    Fajita is a Mexican or Tex-Mex dish, therefore vegetables seasoned with fajitas spice mix go great with many delicious recipes: 

    • Burritos (try our Copycat Chipotle Veggie Burrito)
    • Burrito Bowls (try our Copycat Chipotle Veggie Bowl – pictured below)
    • Tacos (try our Oyster Mushroom Tacos)
    • Nachos / Tortilla Chips (add it to Loaded Nachos)
    • Quesadillas (try our Hummus Quesadillas)
    • Burgers (try our Epic Fajitas Portobello Mushroom Burger)
    • Frittata (add it to Chickpea Flour-based Vegan Frittata)
    • Breakfast Scramble
    • Avocado Sandwich or Toast

    Let us know in the comments what is your favorite way to eat grilled fajita veggies! May it be a meatless vegetarian dish or not, we’d love to know. 

    A large white plate in the middle with colorful ingredients like black beans, corn, shredded cheese, bell pepper strips, rice, shredded lettuce, avocado. Blue white table clothes with scattered corn and lime wedges.

    Other toppings for fajitas

    Whether you use flour tortillas to make a burrito or corn tortillas to make tacos, you can add many delicious sides to accompany your grilled vegetables. If we are talking about Mexican or Tex-Mex food, these sides are kind of staples to add: 

    • Brown rice (or even quinoa) – we show you how to make easy cilantro lime rice in our vegan burrito bowl recipe
    • Guacamole or avocado slices – we show you how to make guacamole in our vegan burrito bowl recipe
    • Sour cream – we have a homemade vegan sour cream recipe if you need one)
    • Black beans
    • Crispy oyster mushrooms
    • Copycat sofritas
    • Salsa – we show you how to make tomato and corn salsa fresca in our vegan burrito bowl recipe
    • Freshly chopped cilantro
    • Lime juice
    • Grain-free tortillas

    Did we miss anything? Let us know. 

    A hand is holding a folded tortilla with red yellow and green bell pepper slices and purple onion slices in front of a blue floral plate

    FAQs

    How to store leftovers?

    We recommend using an airtight container and store them in the refrigerator for up to 4-5 days. It keeps well in the fridge.

    Can you make it ahead of time?

    Roasted vegetables especially bell peppers and onions are perfect for meal prepping. Baking them in the oven will give you large batches that you can then eat through the week. If you want to meal prep burritos, for example, we recommend storing the ingredients and sides separately and only adding them to tortillas before you want to eat them. That way the tortilla will not soak up the juices from the roasted veggies and other sauces.

    Close-up of roasted brown crispy seasoned red, yellow, green bell pepper strips and mushroom slices after baking.

    This Fajita Veggies recipe is meat-free, dairy-free, and egg-free. It is also suitable for vegan, vegetarian, paleo, soy-free, nut-free, and gluten-free diets. It can also be WFPB-friendly (whole foods plant-based) if you don’t use vegetable oil of any type.

    More veggie side recipes

    You can browse through our vegan gluten-free sides or check out

    • Easy Grilled Vegetable Kabobs (+5 Marinades)
    • Roasted Cauliflower with Lemon Herb Tahini Sauce
    • Pan-fried Green Herb Oyster Mushroom
    • Roasted Asparagus and Mushrooms
    • Sauteed Julienned Carrots in Maple Thyme Glaze
    • Sauteed Mushrooms in Soy Sauce Glaze

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    Yellow, red and green bell peppers slices seasoned with red spices on a white parchment paper

    Sheet Pan Fajita Veggies (Flavorful & EASY!)

    My Pure Plants
    What is the easiest way to make vegetables ready for fajitas? Bake them in the oven. It is a one-pot (I mean one sheet pan), no-mess, easy and quick method to make fajita veggies. More flavorful than the ones in Chipotle. BONUS – we included easy homemade fajita seasoning. So grab the recipe now!
    4.9 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Baking time 20 mins
    Total Time 30 mins
    Course Side Dish
    Servings 6 servings
    Calories 74kcal

    Equipment

    • Regular parchment paper

    Ingredients
     
     

    Fajita veggies

    • 1 Red onion (medium)
    • 3 Bell pepper (red, yellow, green)
    • 2 Tbsp Olive oil
    • Salt and Pepper to taste

    Homemade fajitas seasoning

    • ½ tsp Hot chili powder or flakes
    • 1 Tbsp Sweet smoked paprika powder
    • 1 + ½ tsp Ground cumin seeds
    • 1 + ½ tsp Garlic powder
    • 1 + ½ tsp Oregano
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Make homemade fajitas seasoning

    • Mix all spices in a small bowl: hot chili powder, sweet smoked paprika, cumin, garlic powder, and oregano.

    Make fajitas veggie

    • Peel the onion. Cut-off a little bit from both ends (stem and roots part). Then, cut it in half. Now, place the half onion on its flat side and make horizontal cuts. I usually cut it as thin as the width of an onion layer. 
    • Wash the pepper. Lay it on its side and cut off the stem. Now, cut it in half and take the seeds out. Now, place the half pepper on its open flat side and make horizontal cuts of ¼-inch (4-5 mm) wide.
    • Place a parchment paper in a sheet pan and place the prepared veggie strips on it.
    • Sprinkle them with olive oil and season them with half of the spice mix plus salt and pepper. Mix them with tongs.
    • Roast them in a pre-heated oven of 430 Fahrenheit (220 degrees Celsius).
    • After 10 minutes, take the sheet pan out, turn the veggies with tongs and sprinkle them with the other half of the spice mix. Roast them for 10 more minutes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Notes

    • Use a sheet pan with parchment paper. We recommend using a sheet pan because it has sides. If you use a baking sheet, the juices from the veggies during roasting might not flow off of it. 
    • Cut veggies into equal strips. This is to make sure the vegetables are ready at the same time.
    • Place veggies in batches on the sheet pan. If they are grouped together, they will be easier to mix and match and serve. 
    • Hot and sweet together? – In case you prepare the veggies for kids or for people who don’t like spicy food, roast hot chili peppers separate from all other veggies. If you roast hot chili peppers and bell peppers together, the juices of the hot chili peppers may make the sweet bell peppers also spicy and hot.
    • Other ways to make fajitas veggies. After preparing and cutting your veggies you can use other ways to get them ready like 1) Sautee them in a cast-iron skillet or grill pan* or griddle or 2) Grill them in aluminum foil drip pans* on your BBQ.

    Video

    Nutrition

    Nutrition Facts
    Sheet Pan Fajita Veggies (Flavorful & EASY!)
    Amount Per Serving (1 serving)
    Calories 74 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Sodium 8mg0%
    Potassium 206mg6%
    Carbohydrates 7g2%
    Fiber 2g8%
    Sugar 3g3%
    Protein 1g2%
    Vitamin A 2502IU50%
    Vitamin C 78mg95%
    Calcium 25mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    UPDATED: This recipe was originally posted in January 2020. More tips, serving ideas, FAQs were added and it was republished in June 2022.

    1.5K shares

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    1. Susan B

      May 16, 2022 at 12:25 am

      5 stars
      These were some of the best homemade fajitas and the spice mix was on point!! Will make again and again when craving Mexican.. I added sliced chicken on the same pan for a one and done dinner!

      Reply
      • My Pure Plants

        May 19, 2022 at 6:41 am

        Hi Susan, we are so happy you loved it. Thanks for making our recipe.

        Reply
    2. Leslie

      May 29, 2020 at 9:36 pm

      5 stars
      I LOVE Mexican food, I LOVE sheet pan dinners, and I LOVE the veggies you used! This is a total win!

      Reply
    3. Anita

      May 29, 2020 at 9:18 pm

      5 stars
      Love love love this idea! This is such an amazing way to eat more veggies.

      Reply
    4. Katie

      May 29, 2020 at 8:43 pm

      5 stars
      This looks so good! Can’t wait to try it.

      Reply
    5. Sharon

      May 29, 2020 at 7:49 pm

      5 stars
      Just like veggie pizza, these fajita veggies are a great meatless Monday alternative to fajitas!

      Reply
    6. Maggie-beth Rees

      January 31, 2020 at 9:41 pm

      5 stars
      I so appreciate the two of you, with your ever creative, clearly stated and well-described recipes and methods. I am one of the admins on a FB page where you post (Vegan Meals, Affordable, Healthy, Basic, and of course I get your newsletter.) Anyway – I want to share a tip I just learned from a chef at a famous hotel in Los Angeles, about cutting bell peppers that is even FASTER than the one you describe – which, like you, I have been using until very recently 😉 Stand the bell pepper on its end (slice off a tiny bit if it doesn’t stand up straight easily.) Slice down one side, avoiding the stem part. Quarter turn, slice down second side; quarter turn, slice down third side; slice down fourth side. You will be left with 4 relatively equal pieces, and in the MIDDLE will be the stem, membrane and seeds – which you just throw away! No picking out seeds, no cutting out membrane. I think it’s genius. Just like the two of you 😉 Sending best wishes!

      Reply
      • My Pure Plants

        January 31, 2020 at 9:44 pm

        Aww. We consider you our No. 1. fan now. 🙂 This trick you described sounds very neat and clean. Thanks for sharing.

        Reply

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