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    Home > Vegan Sides

    Sheet Pan Fajita Veggies (Flavorful & EASY!)

    By Nandor Barta on 04/14/2023 - 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 after baking with tongs taking a couple of them.

    Thumbs up for delicious Mexican comfort food! The first Mexican or Tex-Mex recipe on the blog was this amazing vegan 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.

    Jump to:
    • Why you’ll love this recipe?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Storing tips
    • FAQs
    • More vegetable side recipes
    • 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 a 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 the 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 because it is packed with flavors, super easy, and mess-free to make. If you choose to roast the vegetables, then you can make a huge batch in one go.

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    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. 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.

    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.
    • Onions
    • Bell peppers – We used red, yellow, and green bell peppers to make our fajita colorful, but obviously, you can use one color only. 
    • Chili peppers (optional) – jalapeno, poblano, habanero, or serrano (if you like it hot and spicy)
    • Homemade fajita seasoning – hot chili powder or chili flakes, sweet smoked paprika, cumin, garlic powder, and oregano (or Mexican oregano if you can get your hands on it). You can use taco seasoning. It is close but has way more chili powder, so expect your fajita veggies to be quite spicy.

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

    Instructions

    How to cut onions for fajitas?

    1. Peel the onion.
    2. Cut a little from both ends (both stem and root).
    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. Take the slices apart.
    A wooden cutting board with a knife and red onion slices and halves.

    How to cut bell peppers for fajitas? 

    1. Wash the bell peppers.
    2. Cut off the bottom, cut it in half, and take the seeds out.
    3. Place the half pepper on its open flat side and make horizontal cuts of ¼-inch (4-5 mm) wide. If you have large bell peppers, you might want to cut the strips in half to be as long as the onion strips. 
    A wooden cutting board with a knife and green and red bell peppers cut into half and slices.

    A quick tip: 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?

    1. Mix your spices (hot chili powder, sweet smoked paprika, ground cumin seeds, garlic powder, and dried oregano) in a small bowl.
    2. Place parchment paper in a sheet pan and place the prepared 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.
    Red yellow green bell pepper and mushroom slices in a sheet pan seasoned with different spices before baking
    1. Roast them in a preheated oven of 430 Fahrenheit (ca. 221 °C).
    2. After 10 minutes, take the sheet pan out, turn the veggies with tongs, and sprinkle them with the other half of the spice mix.
    3. Roast them for 10 more minutes.
    Close-up of roasted brown crispy seasoned red, yellow, green bell pepper strips and mushroom slices after baking.

    Cooking tips

    • 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? – If you prepare them for kids or for people who don’t like spicy food, roast hot chili peppers separately. Otherwise, the juices of the hot peppers may make the sweet bell peppers also spicy.
    Close-up of roasted brown crispy seasoned red, yellow, green bell pepper strips after baking.

    Variations

    After preparing and cutting your vegetables, you can use other ways to get them ready. You can grill them in aluminum foil drip pans on your gas grill or charcoal grill.

    Or you can 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 vegan burrito bowl recipe.

    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.

    Serving ideas

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

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

    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
    • Black beans
    • Chipotle Sofritas
    • Chipotle plant-based chorizo
    • 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
    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

    Storing tips

    How to store leftovers? We recommend using an airtight container and storing them in the refrigerator for up to 4-5 days.

    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.

    FAQs

    What vegetables go on fajitas?

    Fajita veggies are typically sweet bell peppers and onions. No cherry tomatoes or mushrooms, but if you like them, the more, the merrier. You can add a couple of slices of hot chili peppers if you like your dishes hot and spicy.

    Can you use taco mix to make fajitas?

    Absolutely, the spices are similar, the main difference is in their ratio. If you check the packaging of any taco spice blend, you will see that hot chili peppers are usually the first ingredient, hence making it spicier than the fajitas spice blend.

    More vegetable side recipes

    You can browse through our vegan sides or check out

    • Black cast iron skillet with slightly brown red and green bell pepper strips and red onion slices.
      Fajita Veggies (Chipotle Copycat)
    • Different veggie slices are stack on top of each other to create a tower of veggies. It has eggplant, zucchini, sweet potato, onion, red bell pepper and mushroom slices. Green pesto is served around it. It is topped with sprouts and basil leaves.
      Grilled Vegetable Napoleon
    • Easy Grilled Vegetable Kabobs (+5 Marinades)
    • Black plate full of roasted cauliflower florets drizzled with a light green creamy sauce and sprinkled with fresh parsley. a small white bowl with the green creamy sauce is next to it.
      Roasted Cauliflower with Lemon Herb Tahini Sauce
    • Black cast iron skillet from above with crispy brown oyster mushroom, sliced red pepper, garlic slices and chopped fresh green herbs.
      Pan-fried Green Herb Oyster Mushroom
    • White plate with roasted asparagus and mushrooms styled as messy sprinkled with extra seasoning
      Roasted Asparagus and Mushrooms
    • Frying pan with matchstick carrots in a glaze. A hand is holding a slotted turner and taking some from the pan.
      Sauteed Julienned Carrots in Maple Thyme Glaze
    • Golden brown sliced button and shiitake mushrooms in a frying pan topped with freshly chopped greens. A wooden spoon is next to it as well as some raw ingredients.
      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! ⇐

    Red yellow green bell pepper and mushroom slices in a sheet pan seasoned with different spices before baking

    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 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Baking time 20 minutes mins
    Total Time 30 minutes 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 a bit from both ends (stem and root). 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 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, salt, and black pepper. Mix them with tongs.
    • Roast them in a preheated oven of 430 Fahrenheit (ca. 221 °C).
    • 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, and FAQs were added and republished in April 2023.

    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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