Sheet pan vegetarian fajitas

Sheet pan vegetarian fajitas

Easy sheet pan vegetarian fajitas recipe! You won’t miss the meat in these portobello veggie fajitas cooked on a sheet pan in the oven. Perfect for a weeknight dinner!

Course dinner, Main Course

Cuisine American, Mexican

Keyword vegan, vegetarian, veggie fajitas

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 225kcal

Author Trish Bozeman

Ingredients

The fajita veggies

3 medium portobello mushrooms, sliced into ½" slices stems removed and cleaned
3 medium bell peppers, sliced into ½" slices stems and seeds removed
1 medium red or yellow onion, sliced into ½" half moons (see notes) peeled and root and stem ends removed
½ medium lime

The fajita seasoning

3 Tablespoons grape seed oil or vegetable oil
1 ½ Tablespoons chile powder
1 Tablespoon ground cumin
1 Tablespoon ground coriander
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
12 small tortillas, corn or flour

Toppings (optional)

guacamole, sour cream, cilantro, tomato, cheese

Instructions

Preheat the oven to 400° F.
Prep your veggies and place them in a large mixing bowl.
In a small bowl or jar, combine the oil, chile powder, cumin, coriander, smoked paprika, garlic powder, and salt. Stir until you form a sauce. Pour the sauce over the veggies and gently toss to coat with tongs or your hands.
Spread the veggies evenly on the sheet pan and bake in the oven for 20 minutes, tossing the veggies halfway through. If the veggies are not cooked through enough for you liking, bake for another 5 minutes.
Squeeze half of a lime over the veggies and gently toss. Taste and season to your liking with salt and pepper.

Notes

To cut the onion slices: after peeling, cut the onion in half width wise, so not cutting along the root and stem. Then flip the onion cut side down on the cutting board and slice into ½" slices.

Nutritional information does not include fajita toppings.

Don't overcrowd your sheet pan or the veggies will steam rather than roast. You can fit a lot on a large sheet pan, but don't pile the veggies on.
If your sheet pan isn't very large, toss the veggies with the fajita sauce in a large bowl. This is much easier than tossing a lot of veggies on a sheet pan.
If you can't find portobello mushrooms, go ahead and use cremini or button mushrooms. Rather than 3 portobellos, go for about 15 cremini mushrooms. Slice them into ½" thick slices.
This recipe is vegan with the exception of the topping suggestions. For a vegan option, leave out the sour cream and cheese or use vegan alternatives.
For a gluten-free option, use corn tortillas or gluten-free tortillas.
We like to use small tortillas and one serving is equivalent to 2 small fajitas. Feel free to use larger tortillas and make larger fajitas.
To use frozen peppers, make sure they are already cut into strips. We recommend baking the frozen peppers until they are defrosted and then tossing with the seasoning mixture along with the other veggies.
To use store bought fajita seasoning, just make sure you like the flavor. Combine the seasoning with the oil to create the sauce mixture to coat the veggies.

Nutrition