Healthy sheet pan veggie fajitas made with colorful roasted vegetables and homemade fajita seasoning. Serve them with refried beans for an easy weeknight dinner.
The perfect anytime meal of the year and the ultimate healthy easy dinner? Oh delicious vegan fajitas, we love you! These Healthy Sheet Pan Veggie Fajitas are spicy, hearty, super simple to make, oil-free, and (you guessed it) delicious!
My Easy Homemade Fajita Seasoning is an easy blend of simple spices that add the perfect amount of spiciness and flavor to this vegan fajitas recipe and it couldn’t be easier. All you need are less than 10 wholesome ingredients and 25 minutes to whip up this delicious meal.
Let’s do this!
Table of Contents
Why You Will Love These Vegan Fajitas
- Uses only natural and wholesome ingredients
- Super easy to assemble and make
- Makes a great weeknight meal
- Naturally gluten-free and oil-free
- Healthy
- Delicious and filling
Sheet Pan Fajita Veggies & Ingredients
One of the best things about making veggie fajitas is the versatility. Just like some people use steak, chicken, or shrimp you can add and swap out your favorite vegetables. There’s no wrong way!
For this recipe I used:
- Mushrooms
- Red and green bell peppers
- Red onion
- Cauliflower
Some other options are broccoli, squash, and asparagus.
Once you decide on your fajita vegetables all you need is your seasoning. I used my homemade fajita seasoning. It’s super easy to make and is a blend of chili powder, paprika, garlic powder, onion powder, cumin powder, oregano, and a little cayenne for heat.
How To Make Vegan Sheet Pan Fajitas
This recipe could not be any easier or healthier.
- Preheat your oven to 425˚F and line a large baking sheet or 2 smaller baking sheets with parchment paper.
- Spread the prepared vegetables in a single layer on the baking sheet, sprinkle with the fajita seasoning, and gently toss all of the vegetables until they are evenly covered with the seasoning.
- Place the vegetables in the oven and bake for 25 minutes. While the vegetables are roasting begin preparing the tortillas and any toppings you desire. My favorites are a little guacamole and my tofu sour cream.
- To serve, spoon a generous amount of veggies onto the tortillas and top with guac and sour cream then drizzle with a little fresh lime juice.
Enjoy!
Serving Suggestions
Burrito Bowls: Serve the veggies over rice and make some delicious burrito bowls.
Sauces: Top with some delicious sauces like hot sauce, salsa, or vegan chipotle aioli to add extra layers of flavor.
Sides: black beans or fat-free refried beans add extra protein, and fiber, and really complete the meal.
Tortillas: Corn tortillas are my favorite but whole wheat flour tortillas are excellent as well.
Make a batch of my healthy crunchy taco shells and make some killer veggie tacos.
Storing and Freezing
Refrigerator: Place leftovers in an airtight container and refrigerate for up to one week.
Freeze: Let the vegetables completely cool. Place them in a freezer-safe container with a lid and freeze for up to 3 months. When you’re ready to enjoy, place the container in the refrigerator overnight allowing the veggies to thaw and reheat.
More Mexican-Inspired Recipes
Enjoy this Healthy Veggie Fajitas and please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
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Healthy Sheet Pan Veggie Fajitas (Vegan)
Healthy sheet pan veggie fajitas made with colorful roasted vegetables and homemade fajita seasoning. Serve them with refried beans for an easy weeknight dinner.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
For the sheet pan veggie fajitas
- 8 ounces of portobello mushrooms, cut into small slices
- 1 small head cauliflower cut into small florets
- 2 bell peppers (1 red, 1 green), thinly sliced
- 1 red onion, thinly sliced
- 2 Tbsp homemade fajita seasoning
- salt and pepper, to taste
For serving
- 8 corn tortillas, warmed
- 1 lime
- Freshly chopped cilantro
- Tofu sour cream
- Sliced avocado or guacamole
Instructions
- Preheat your oven to 425˚F and line a large baking sheet or 2 smaller baking sheets with parchment paper.
- Spread the prepared vegetables in a single layer on the baking sheet, sprinkle with the fajita seasoning, and gently toss all of the vegetables until they are evenly covered with the seasoning.
- Place the vegetables in the oven and bake for 25 minutes. While the vegetables are roasting begin preparing the tortillas and any toppings you desire. My favorites are sliced avocado and my tofu sour cream.
- To serve, spoon a generous amount of veggies onto the tortillas and top with avocado and sour cream. Enjoy!
Notes
Refrigerator: Place leftovers in an airtight container and refrigerate for up to one week.
Freeze: Let the vegetables completely cool. Place them in a freezer-safe container with a lid and freeze for up to 3 months. When you’re ready to enjoy, place the container in the refrigerator overnight allowing the veggies to thaw and reheat.
- Prep Time: 15 mins.
- Cook Time: 25 mins.
- Category: Vegan Main Dishes
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 77
- Sugar: 7.2 g
- Sodium: 70.1 mg
- Fat: 1.1 g
- Carbohydrates: 15.1 g
- Fiber: 5.1 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Keywords: sheet pan veggie fajitas, vegetable fajitas, vegan sheet pan fajitas, vegan sheet pan veggies
Delicious and easy. Followed recipe exactly except I used cashew sour cream instead of tofu sour cream and husband loved it too. Will have leftovers tomorrow.
Thank you.
★★★★★
Can I use frozen veggies for this? If so, how long would I roast them? Thanks!
I would let them thaw and then roast as directed.
This recipe will be a staple in our home. Fantastic!
★★★★★
Love this recipe! Very simple to make and very fulfilling as a entree!
★★★★★
hi Shane. Thee are delicious – the spice mixture makes the dish shine! Perfect summer meal with corn on the cob and tomato and cucumber salad. Thank you for all the inspiration you provide!
Absolutely Delicious!!! I added carrots, garlic cloves & zucchini to the 2 sheet pans of roasted vegetables & tossed liberally with your fajita seasoning. I will be making this frequently! Thank you!!!
★★★★★
That’s so great, Pam! Thank you.
These are amazing. My husband hates cauliflower so I only used half a head. The homemade seasoning was excellent. Will definitely make these often. Great 4th of July dinner! Thank you, Shane.
★★★★★
That’s so awesome, Melody! I’m glad you all enjoyed them. Thanks and Happy 4th!!!
Healthy sheet pan veggie fajitas made with colorful roasted vegetables and homemade fajita seasoning. Serve them with refried beans for an easy weeknight dinner.
★★★★★