Vegan Fajitas are an easy, healthy dinner, cooked all on one pan! It’s a delicious way to eat more vegetables, with minimal clean-up required.
These veggie fajitas from my friend Carleigh’s new book, PlantYou (affiliate link), and I love how easy they are to prepare.
Just toss a few veggies on a sheet pan with spices, and then they roast to perfection in less than 30 minutes.
This beautiful book is loaded with 140+ plant-based recipes that are also oil-free. Be sure to check it out if you need some vegan recipe inspiration! Each of her recipes include a photo, plus photos of the ingredients so you’ll see exactly what you need to make them.
Ingredients You’ll Need
What’s in vegan fajitas?
- Portobello mushrooms
- Bell peppers
Fajita veggies are very easy to customize, so feel free to use up whatever you have on hand. You can use red onion, green bell pepper, or any other veggies you love.
I’ve added a little olive oil to this recipe to help keep the veggies moist and prevent any sticking to the pan, but you could also line the pan with parchment paper and skip the oil, if you prefer oil-free cooking.
Once the veggies are cooked, you can serve them in a tortilla or lettuce wrap, with toppings like sliced avocado, fresh cilantro, guacamole, or salsa. You could even sprinkle some vegan cheese on top, or use my favorite vegan nacho cheese sauce.
Or try vegan sour cream, or plain coconut yogurt, to add some creaminess.
When it comes to choosing a tortilla, you can use corn tortillas for a gluten-free option, or flour tortillas if you prefer an option that is a little more sturdy, and easier to fold. You can also try Cassava flour tortillas or almond flour ones, for a Paleo & grain-free option.
How to Make Vegan Fajitas
1. Slice the veggies. Preheat the oven to 400ºF and slice the mushrooms, onions, and red bell peppers into strips. Transfer them to a large rimmed sheet pan and toss with olive oil.
2. Roast. In a small bowl, make the fajita seasoning by stirring together chili powder, cumin, garlic powder, and salt. Sprinkle the seasoning over the veggies and toss well.
Roast until they are tender, about 25 minutes.
3. Enjoy! Serve the roasted veggies in warm tortillas with your favorite toppings. I like to top them with fresh cilantro and a squeeze of lime juice, to brighten up the flavor.
To warm the tortillas: Place each tortilla on a dry skillet over medium heat for 30 seconds, then flip and warm the other side until they are soft. Repeat with as many tortillas as you need for serving. You can also wrap a stack of tortillas in foil and warm them in the oven for the last 10 to 15 minutes of the cooking cycle.
Leftover fajita veggies can be stored in an airtight container in the fridge for up to 5 days.
Serve them over cooked rice in a burrito bowl, or add them to a vegan quesadilla. They would also be tasty in a breakfast burrito!
Frequently Asked Questions
Do I have to use an oven? No, you can saute the fajita veggies in a cast iron skillet, instead. Just heat the oil in a large skillet over medium-high heat, then saute the veggies until they start to soften, about 5 to 8 minutes. Add the seasoning, and stir again until the spices smell fragrant and the veggies are as tender as you’d like them to be.
This is actually faster than the oven method, but you’ll need to stand by the stove in this case, so it’s more hands-on.
What other spices can I add? You can use smoked paprika for a smoky flavor (start with a 1/2 teaspoon) or onion powder, for extra flavor. You can always taste as you go, and add more to your liking. For more of an umami flavor, you can add a splash of soy sauce (which is not gluten-free, FYI) or add a dash of hot sauce, for extra spice.
More Vegan Mexican-Inspired Recipes
If you love these Vegan Fajitas, you’ll also love these!
- Sweet Potato & Black Bean Enchiladas. Made with creamy sweet potatoes and protein-rich black beans, this meal packed with flavor and texture. And it has the easiest homemade enchilada sauce!
- Vegan Tacos. Made with mushrooms, walnuts, and cauliflower, this taco meat is a delicious way to sneak more veggies into your life.
- Best Black Bean Soup. This soup tastes like it came from a restaurant! Serve it with sliced avocado on top, and some tortilla chips on the side for dipping.
- Easy Guacamole. Homemade guacamole is hard to beat, and this one is modeled after the version you’d buy at Chipotle.
- Roasted Salsa Verde. This green salsa is a nice alternative to the classic red version, and is easy to make at home!
- 2 portobello mushroom caps , sliced into thin strips
- 2 red bell peppers , sliced into thin strips
- 1 large yellow or red onion , sliced into thin strips
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 8 corn tortillas , for serving
- sliced avocado
- fresh cilantro
- Preheat the oven to 400ºF. On a large rimmed sheet pan, add the sliced portobello mushrooms, bell peppers, and onion, and toss well with the olive oil.
- In a small bowl, mix together the chili powder, garlic powder, cumin, and salt. Then sprinkle it evenly over the veggies and toss well. Place the pan in the oven and roast until the veggies are tender, about 25 minutes.
- You can warm the tortillas by placing them in a dry skillet (no oil required!) over medium-high heat for 30 seconds, then flip and warm the other side. Repeat with the remaining taco shells. Alternatively, you can wrap the stack in foil and place them in the oven for the last 10 to 15 minutes of the cooking cycle.
- When the fajita veggies are done roasting, serve them warm in a tortilla with sliced avocado, fresh cilantro, and salsa on top. (Or any other toppings you love!) Leftover veggies can be stored in an airtight container in the fridge for up to 5 days.
If you try this Vegan Fajitas recipe, please leave a comment and star rating below, letting me know how you like them.