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Come and get ’em! This recipe for sheet pan fajitas has TONS of veggies and is knock-your-socks-off tasty. Made on a sheet pan and loaded with veggies, your family will be thrilled when they see it on the menu.
Some people might pick one vegetable for their fajitas (or tacos)…maybe they would make portabello fajitas OR zucchini tacos. But not here. Here at Scratch to Basics, we’re all about the veggies.
Perfectly seasoned portabello mushrooms, zucchini, bell peppers and onions fill the tortillas and are topped with the most perfect guacamole and a creamy cilantro mayo sauce.
Are you hungry yet?
BONUS…this recipe is suitable for anyone following a special diet like gluten free, dairy free, Paleo, or Whole 30. Time to dig in!
The beauty of a sheet pan meal
You guys might have picked up on the fact that I’m on a big sheet pan kick these days. Check out these recent posts for more sheet pan recipes:
- Sirloin Steak Sheet Pan Fajitas
- 11 Mouthwatering Sheet Pan Dinners
- 24 Gluten Free & Dairy Free Sheet Pan Dinners
Sheet Pan fajitas
The beauty of this vegetable fajitas recipe is you can make it with whatever veggies you have on hand. This specific recipe is made with:
- portabello mushrooms – to give some umami flavor to the dish
- bell peppers -can’t have fajitas without bell peppers!
- onions – just because
- zucchini – because it’s zucchini season and I have zucchini coming out of my ears.
But make it with whatever you have in the fridge. And feel free to switch out the veggies I chose for some that you like better. The way I see it…if you’re going to cook dinner for your family, you might as well make it just how YOU like it, with YOUR favorite vegetables.
Because it’s for YOU. Not me. YOU!
Tools used to make This oven roasted veggie fajitas Recipe
- Sheet pan or two, depending on their size (I recommend measuring your oven and either finding one big sheet pan to fit the oven, or get two that will fit side by side).
- Guacamole bowl (this “it’s five o’guac somewhere” bowl makes me laugh, and makes me want guacamole) – optional
- Taco seasoning (3 ingredients – here’s the fajita seasoning recipe)
how to make sheet pan veggie fajitas
step 1: make the taco seasoning Mix
If you want to make a big batch to use later (highly recommended), here’s the homemade taco seasoning recipe. Keep it in your pantry and bring it out any time you might need a little Mexican spice to a dish. No need to buy the store bought packets, they’re loaded with stuff you don’t need to put in your body.
If you just want to make enough for this veggie fajita recipe, the amounts of each of the three spices are listed in the recipe card below.
step 2: chop your veggies
We want the veggies to cook in about the same amount of time, so we want to think strategically about the size we chop each of them. See the recipe card for size recommendations.
The sizes I recommend are based on NOT wanting mushy veggies. If you like softer vegetables, consider chopping them smaller, or cooking them longer.
Step 3: Toss the veggies in the oil and seasoning
Put all the veggies in a bowl and pour the oil and seasoning mix in. Toss the veggies to coat them.
Step 4: Bake the veggies
Bake your veggies in your 375 (F) oven for about 15-20 minutes, or until they’re cooked how you like them.
Step 5: Make the extras
What goes with fajitas? Well I highly recommend some tortillas, guacamole and a simple creamy lime cilantro mayo.
I HIGHLY recommend making your own tortillas. It takes a little time, but it’s totally worth it. These pictures show these gluten free (and grain free) cassava flour tortillas.
These veggie fajitas are fantastic with guacamole and cilantro lime mayo.
Here’s the guacamole recipe. And to make the cilantro lime mayo, put some chopped fresh cilantro with the juice from half of a lime and a big scoop of mayo. Add cayenne if you want it spicy, and stir it around. Simple, right?
Step 6: Serve The Fajitas & Enjoy
Can I Make these ahead of time?
Yep! Make the sheet pan roasted veggies ahead of time, and store them in the fridge until you want to serve them. You can also make the veggies and eat them throughout the week in your lunches. Your choice!
- tortillas (here are three tortilla recipes)
- guacamole (here's my favorite guacamole recipe)
- 2 portabello mushrooms
- 2 bell peppers (any color)
- 1 medium onion
- 1 medium zucchini
- 2 Tbsp oil (I like olive oil or avocado oil)
- extra limes, for serving (optional, but recommended)
- Seasoning Mix
- 1 tsp garlic powder
- 2 tsp cumin
- 4 tsp chili powder
- Cilantro Lime Mayo
- 1/2 cup mayonnaise- here's my homemade mayo recipe)
- 1 handful cilantro, chopped finely
- 1/2 lime, juiced
- salt, to taste
- cayenne pepper (optional)
- Preheat the oven to 375 (F)
- Chop your mushrooms into 1 1/2 " pieces
- Chop your bell peppers into 1/2" - 1" pieces
- Dice your onion into about 1" pieces (or less if you like your onion softer when cooked)
- Chop your zucchini into 1/4" discs, then chop the discs in half.
- Combine all your veggies into a bowl and toss with the oil and seasoning mix.
- Dump onto two sheet pans in a single layer.
- Sprinkle salt over the top of the veggies
- Bake in your 375 (F) oven for 15-20 minutes, or until everything is cooked. Add more salt if needed.
- Serve with tortillas, guacamole, cilantro lime mayo, and lime wedges.
- No meat is included in the recipe, but can easily be added.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 36gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 14mgSodium: 643mgCarbohydrates: 23gFiber: 6gSugar: 5gProtein: 5g