Looking for the BEST Veggie Fajitas? Then you’re going to love this easy recipe! These Vegetarian + Vegan Fajitas are bursting with mouthwatering Tex Mex flavors. Serve them for a delicious meatless dinner or your next party … they’re a total crowd pleaser!
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If you’re looking for a crowd pleasing recipe, serving something with Mexican or Tex Mex flavors is a tried-and-true recipe for success. And that’s why these delicious Veggie Fajitas have become one of my go-to recipes!
You are going love the ease of this scrumptious recipe! It’s loaded with fresh, colorful veggies and crave-worthy flavors. And because the vegetables are oven roasted (instead of sautéed like most recipes), the cooking time is mostly hands off.
Which leaves you time to choose the perfect toppings! We’re talking homemade guacamole, salsa, and more.
Don’t save this recipe just for parties though … it’s perfect any day of the week. In fact, it’s quick and easy enough for a wonderful meatless dinner for busy weeknights. And it’s ideal for meal prep, too.
Ready to start cooking? You’ll find all the details below … keep scrolling!
These Sheet Pan Fajitas use simple, healthy ingredients you can find in any grocery store! Here’s what you’ll need:
- Veggies – This recipe uses a combination of meaty portobello mushrooms, sweet bell peppers (any color works), and savory onions, plus a poblano pepper. I love poblanos, because they’re very mild, but they have tons of flavor. You can always use another bell pepper instead though, if you’d prefer.
- Seasoning – You’ll use a combo of soy sauce, cumin, chili powder, and garlic powder to season the vegetables. Soy sauce isn’t typically used in Tex Mex cooking, but I love it for seasoning fajitas. It adds a delicious umami flavor you wouldn’t get otherwise. Kikkoman is my fave!
- Tortillas – Feel free to use either flour tortillas or corn tortillas.
- Guacamole – Although you can add whatever toppings you’d like, I think guacamole is a must! I’ve included a simplified version of my favorite Guacamole Recipe, and it takes just a few minutes to make.
- Other Toppings – Have fun choosing your favorite toppings … you’ll find lots of ideas below! I used a combo of guac, salsa, cilantro, and lime wedges.
This colorful plant based recipe is naturally vegetarian, vegan, and dairy free. You can easily make it gluten free too, by using corn tortillas and swapping tamari for the soy sauce. Don’t you just love a recipe that everyone at your table will enjoy eating?
You’ll Also Need
To prepare this recipe, you’ll need a large bowl for mixing the veggies, small one for the guacamole, and a sheet pan (these nonstick baking pans are my fave) for roasting the vegetables.
How to Make Veggie Fajitas
Let’s talk about how to make this delightful dish … it’s super simple! You’ll find a detail recipe card below, but here’s an overview of the steps:
- Prep the veggies. Start by slicing your veggies into strips (about ½-inch thick) and them placing in a large bowl. Then, whisk together the oil, soy sauce, cumin, chili powder, and garlic powder. Drizzle this seasoning mixture over the vegetables, then toss everything together until well coated.
- Roast vegetables. Spread the veggies on a single layer on a baking sheet (use two pans if necessary), then roast , flipping halfway through. The vegetables should be browned on the edges (even a little charred in spots) when they’re done. While they’re cooking, you’ll make the simple guacamole.
- Serve. To serve, top warmed tortillas with the roasted fajita veggies, then add your favorite toppings.
Wasn’t that easy? These Vegetable Fajitas are perfect for serving anytime you’re craving Tex Mex, but don’t want to put in a lot of effort!
Once your veggies are ready it’s time for the fun part … the toppings! Here are some delicious ideas:
- Guacamole – A must have fajita topping in my opinion! You’ll love my super quick recipe which I’ve shared below.
- Avocado Slices – Skip the guac and serve with sliced avocado instead.
- Limes – Fresh lime juice brightens up all the other flavors. I like to include a little wedge with each serving.
- Cilantro – A sprinkle a sprinkle of cilantro is another way to add fresh flavor to the roasted veggies.
- Salsa – Your favorite salsa is always a great choice. Pico de Gallo would be very tasty, but you could use this Black Bean and Corn Salsa (or even this Watermelon Salsa) for a more unique option!
- Sour Cream – A dollop of sour cream is the perfect way to embrace those Tex Mex vibes.
- Cheese – This recipe would pair perfectly with crumbled cotija or queso fresco, or shredded Monterey Jack or or pepper jack.
- Pickled Onions – Zesty pickled onions are another excellent way to add a pop of flavor.
- Jalapeños – Like things spicy? Add a few sliced fresh or pickled jalapeños.
- Hot Sauce – Add even more heat with a drizzle of hot sauce … this Secret Aardvark Sauce is my fave!
This Vegetarian Fajitas recipe is delicious as-is, but that doesn’t mean you can experiment with the flavors! Here are some easy ideas to inspire you:
- Veggies – I used a combo of classic fajita veggies (mushrooms, peppers, and onions) for this recipe, but other vegetables will work, too. Try zucchini, cauliflower, broccoli, carrots, and more … this is a great way to clean out your fridge!
- Seasoning – You can easily vary this recipe by changing up the seasoning! Feel free to alter the spices (onion powder, cayenne, smoked paprika, and crushed red pepper flakes would all be delish) or add adobo sauce (from canned chipotles) for a little smokey heat.
- Beans – Add extra flavor and a little protein by topping with black beans or pinto beans. Even roasted chickpeas would be delish!
- Gluten Free – To make this recipe gluten free, simply use corn tortillas and tamari instead of soy sauce.
Serve this Veggie Fajitas recipe on its own, or pair it with your favorite Mexican and Tex Mex side dishes, like beans and rice, chips and salsa (try this Corn and Black Bean Salsa), a salad (like this Garden Salad, Mexican Kale Salad, or this Watermelon Salad), or a flavorful side dish (such as Elote or this Roasted Sweet Potato Salad).
This recipe is great for parties, too! You can let everyone help themselves, or fill the tortillas with veggies before serving. I’d recommend putting the toppings in little bowls. That way, everyone can easily add their favorites at the table.
If you’re serving a crowd, you may want to double or triple the recipe. It’s impossible to stop at just one!
Have leftovers? Store them in an airtight container in your refrigerator where they’ll stay fresh for three to four days. Rewarm gently in your microwave before serving.
This recipe is great for meal prep! Leftovers are super versatile and can be used for tacos, rice bowls, burritos, even salads. Get creative!
If you loved this recipe, then make sure to try my Halloumi Fajitas, too. They’re a fun Mediterranean twist on this classic Tex Mex recipe!
Looking for more Mexican Recipes? Try one of these tasty ideas next:
- Roasted Veggie Quesadillas
- Crunchy Black Bean Tacos
- Mushroom Quesadillas
- Mexican Lasagna
- Portobello Poblano Tacos
- Breakfast Enchiladas
- Egg and Potato Burritos
- Veggie Stuffed Chiles Rellenos
- Bean and Cheese Tostadas
- Mexican Taco Casserole
- 25 Vegetarian Taco Recipes
P.S. Check out all my Roasted Vegetables Recipes for more easy dinner ideas!
For Roasted Veggies:
- nonstick spray
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon garlic powder
- 4 large portobello mushrooms, sliced
- 2 large bell peppers, sliced (red, yellow, orange, or green)
- 1 poblano pepper, sliced
- 1 medium onion, sliced
- kosher salt
- 2 large avocados
- 1 lime, juiced
- 1 small clove garlic, minced
- hot sauce, to taste
- 12 small tortillas
- 2 limes, each cut into 6 wedges
- toppings (salsa, cilantro, sour cream, cheese, etc.)
Prepare Roasted Veggies:
Preheat oven to 450 degrees. Lightly coat a large baking sheet with nonstick spray.
Whisk together olive oil, soy sauce, cumin, chili powder, and garlic powder in a small bowl.
Place the portobellos, peppers, and onion in a large bowl, then drizzle oil mixture over top. Mix well.
Spread veggies on baking sheet in a single layer (use 2 if they’re crowded). Roast for 15 minutes, then flip and cook for another 10 to 15 minutes, or until tender and browned.
Remove veggies from oven, then season to taste with salt.
While veggies are roasting, cut avocados in half, remove pits, and scoop flesh into a medium bowl.
Lightly mash the avocado, then stir in lime juice and garlic.
Season generously with salt and hot sauce to taste.
Serving the Fajitas:
Wrap 4 tortillas in a paper towel and microwave until hot (about 30 seconds). Repeat process with remaining tortillas.
To eat, top tortillas with roasted veggies and your choice of toppings. Serve with a lime wedge. Enjoy!
You can use either flour or corn tortillas for serving. For a gluten free option, use corn tortillas and replace the soy sauce with tamari.
Make sure to read the info before this recipe card for tons of tips, topping ideas, and serving suggestions!
Looking for more crowd-pleasing recipes?
I’ve joined together with my favorite food blogger friends, to share more game day recipes:
- Chicken Swiss Dip by The Life Jolie
- Slow Cooker Apple Cider Chicken Sliders by Cake ‘n Knife
- Baked Brie Crescent Bites by The Culinary Compass
- Jalapeño Ranch Dip by A Joyfully Mad Kitchen
- Corn Dip by Me and My Pink Mixer
- Chorizo Stuffed Bacon Wrapped Dates by Feast + West
- Pumpkin Pulled Pork Bowls by The Speckled Palate
- Onion Dip by Culinary Adventures with Camilla
- Apple Pie Twists by 2 Cookin Mamas
- Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food