Sheet Pan Vegetarian Fajitas

Why You’ll Love This Fajita Recipe

Everyone can use a convenient sheet pan meal. Let the oven do the work and roast all the veggies together on a baking sheet. This reduces the amount of active time involved in making the recipe, and it simplifies cleanup.

It’s great for meal planning and leftovers. You can rewarm the peppers, onions and mushrooms in the microwave. They will taste just as great as when you originally roasted them, so you can get multiple meals out of this recipe depending on how many people you are serving.

This is a nutritious vegetarian recipe with a lot of vegetables. The bell peppers, portobello mushrooms and onions are seasoned in variety of dried spices in the marinade before they cook in the oven.

What are Fajitas?

When you’re at a restaurant, you usually hear this Tex-Mex favorite before you see it. That’s because fajitas are traditionally sautéed in cast iron skillets and brought to the table sizzling. Marinated skirt steak, chicken or shrimp are cooked with bell peppers and onions that are cut into strips.

Fajitas are served with tortillas, sour cream, guacamole, pico de gallo, salsa, tomatoes and beans on the side. Then you assemble them at the table.

The Ingredients

This is what you need:

• Portobello mushrooms are great because they have big caps that you can slice and add to the other veggies. They have good flavor and do a wonderful job roasting too. 
• Bell peppers: I like to go with every color of the rainbow using red, yellow, orange and green peppers for these fajitas. You can stick with one or use a mix depending on looks and taste. I know some people like red peppers best.
• Onions: My preference is red onions for this recipe, but you can use white onions instead.
• Spices: The marinade has a blend of chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt and black pepper.
• Lime juice adds fresh citrus flavor to the marinade. I also serve the fajitas with lime wedges on the side.
• Olive oil is the base for the marinade. By stirring the dried seasonings into oil, they more evenly coat all the vegetables.
• Black beans: For some protein, I serve the fajitas with beans that I like to add in when I am doing assembly. Before that, I toss the beans in the remaining marinade, treating it kind of like a sauce. You can swap them for pinto beans.
• Tortillas: Make sure to warm either corn or flour tortillas before you enjoy your fajitas.
• Avocado: I take a ripe avocado and mash it with a fork in a small bowl. Then I spoon a little bit of it into each fajita. You can use guacamole too.
• Fresh cilantro, cotija cheese and yogurt or sour cream are all things you can use to garnish your fajitas.

How To Make Vegetarian Fajitas

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.

1. Make the marinade. Whisk the chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper, lime juice and olive oil in a bowl that’s big enough to hold all the veggies.

2. Stir the peppers, onions and mushrooms into the marinade. I like to use my hands to toss everything around, so the veggies make full contact with the marinade.

3. Spread the sliced vegetables across both baking sheets. Leave the extra marinade in the bowl.

4. Roast the peppers, onions and mushrooms for 20 minutes until they are lightly browned at the edges. It’s a good idea to rotate the pans about halfway through roasting.

5. Stir the black beans in the leftover marinade in the bowl.

6. Serve the fajita vegetables with warmed tortillas, black beans, mashed avocado, cilantro, cheese and yogurt or sour cream.

Serving Vegetarian Fajitas

Fajitas should be served so that everyone can make their own rather than already assembled. I put the vegetables in a big dish and then spoon everything to go with them in their own individual bowls. For a side dish, try my Quinoa Black Bean Salad, Roasted Corn Salad or Mango Avocado Salad.

And remember that you can skip the tortillas to create fajita bowls with cilantro lime rice. I will even chop leftover peppers, mushrooms and onions and put them in a salad too.

Leftovers & Storage

You can store leftovers in an airtight container in the fridge up to 4 days. Keep the fajita vegetables separate from the beans and toppings. Warm the veggies in the microwave.