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 fajitas veggie. BONUS – we included our homemade fajitas spice mix. So grab the recipe now!
Thumbs up for delicious Mexican comfort food! The first Mexican or Tex-Mex recipe on the blog was our favorite or should I call it our Best Damn Vegan Bean Chili recipe. Don’t worry! More to come as we love Mexican dishes like tacos, Chipotle Vegan Burrito, Chipotle Veggie Bowl, Nacho Cheese Sauce etc. As we eat gluten-free, we already have a Grain-free Flourless Tortilla recipe which we use to make all the yummy Mexican seasoned dishes.
⇒ If you need an Easy 7-day VEGAN MEAL PLAN, click to download our free e-book with a shopping list.
What are fajita veggies?
The authentic fajita contains strips of different kinds of peppers and onions. The veggies are seasoned with a spice mix and roasted, grilled, or sauteed. I would say the more colorful they are the better. We use the following vegetables in combination to have a rainbow at the end.
- 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 authentic, I mean. So, no cherry tomatoes and no mushrooms. Just strips of 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. Read on for our Vegan Fajitas with Portobello Mushroom recipe here.
Homemade fajitas spice mix
There really are endless combinations for fajitas spice mix. 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.
Prepare vegetables for fajita
How to cut onions?
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 of ¼-inch (4-5 mm) wide.
How to cut peppers?
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.
Quick tips:
- If you have large bell peppers, you might want to cut the strips in half so they will be as long as the onion strips.
- We had red, yellow and green bell peppers. So we used all of them to make our vegan 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! 🙂
⇒ If you need an Easy 7-day VEGAN MEAL PLAN, click to download our free e-book with a shopping list.
How to make fajitas 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 fajitas veggies.
Mix your spices (hot chili powder, sweet smoked paprika, cumin, garlic powder, oregano) (photo #1). Place a parchment paper in a sheet pan and place the prepared fajitas veggie strips on it (photo #2). Sprinkle them with olive oil and season them with half of the spice mix plus salt and pepper (photo #3). Mix with tongs. Roast them in a pre-heated oven of 430 Fahrenheit (220 degrees Celcius). After 10 minutes, take the sheet pan out, turn the veggies with tongs and sprinkle them with the other half of the spice mix (photo #4). Roast them for 10 more minutes. Voila, your grilled fajita veggies are ready!
Top tips to make fajita vegetables
- Use sheet pan with parchment paper. We recommend 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 in 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 them. After preparing and cutting your vegetables 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. -> In our Vegan Burrito Bowl recipe, we show you with step by step pictures how to pan-fry fajita veggies.
What to eat fajita veggies with?
Fajita is a Mexican or Tex-Mex dish, therefore vegetables seasoned with fajitas spice mix goes great with a lot of Mexican food like:
- Burritos (try our Copycat Chipotle Veggie Burrito)
- Burrito Bowls (try our Copycat Chipotle Veggie Bowl)
- Tacos
- Nachos / Tortilla Chips
- Quesadillas
- Burger (try our Epic Fajitas Portobello Mushroom Burger)
- Frittata (add to our 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.
What else to serve with them?
Whether you use flour tortilla to make a burrito or corn tortillas to make taco, you can add so 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 Brown Rice in our Chipotle Veggie Bowl recipe
- Guacamole or avocado slices – we show you how to make Guacamole in our Chipotle Veggie Bowl recipe
- Sour cream – we have a homemade dairy-free sour cream recipe if you need one)
- Black beans
- Salsa – we show you how to make Tomato and Corn Salsa Fresca in our Chipotle Veggie Bowl recipe
- Freshly chopped cilantro
- Lime juice
Did we miss anything? Let us know.
This Fajitas 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 olive oil.
⇒ If you need an Easy 7-day VEGAN MEAL PLAN, click to download our free e-book with a shopping list.
More veggie side recipes
You can browse through our Vegan and Gluten-free Sides Recipes or check out
- Grilled Vegetable Kabobs
- Sauteed Mushrooms in Soy Sauce
- Sauteed Carrots in Maple Thyme Glaze
- Roasted Asparagus and Mushrooms
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The Easiest Fajitas Veggies in a Sheet Pan
Equipment
Ingredients
Fajitas veggies
- 1 Red onion (medium)
- 3 Bell pepper (red, yellow, green)
- 2 Tbsp Olive oil
- Salt and Pepper to taste
Homemade fajitas spice mix
- 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
Instructions
Make homemade fajitas spice mix
- Mix all spices in a small bowl: hot chili powder, sweet smoked paprika, cumin, garlic powder, and oregano.
Make fajitas veggies
- 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 fajitas 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 Celcius).
- 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.
Notes
- Use sheet pan with parchment paper. We recommend 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 in 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.
Leslie
I LOVE Mexican food, I LOVE sheet pan dinners, and I LOVE the veggies you used! This is a total win!
Anita
Love love love this idea! This is such an amazing way to eat more veggies.
Katie
This looks so good! Can’t wait to try it.
Sharon
Just like veggie pizza, these fajita veggies are a great meatless Monday alternative to fajitas!
Maggie-beth Rees
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!
My Pure Plants
Aww. We consider you our No. 1. fan now. 🙂 This trick you described sounds very neat and clean. Thanks for sharing.