Sheet Pan Vegan Fajitas
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Unrated
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
Tex-Mex
Sheet Pan Vegan Fajitas
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These Vegan Fajitas are a crunchy, colorful and easy sheet pan dinner everyone will love. Serve in warm tortillas with beans, pico and guac!
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Ingredients
Seasoning
- 2 teaspoons chili powder or homemade taco seasoning
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon kosher salt
Veggies
- 1 red onion sliced, medium
- 2 bell pepper seeded and sliced (red, orange or yelllow
- 1 cauliflower cut into florets, medium head
- 3 portobello mushrooms stems and gills removed and sliced
- 4 tablespoons avocado oil
- 1-2 tablespoons coconut aminos optional but delicious!
Serving
- tortilla warm
- sweet potato black beans
- walnuts taco meat
- avocado sliced or guacamole
- salsa or pico de gallo
- vegan cheese
- vegan sour cream
Instructions
- Preheat the oven to 425ºF and line one large baking sheet (or 2 medium sheets) with parchment paper; set aside.
- Combine the spices and salt in a small bowl.
- Add the onions, peppers, cauliflower, and mushrooms to a large bowl and toss with the oil and spices.
- Bake: add the vegetables to prepared baking sheet in a single layer. Roast 15 minutes, then remove the sheet(s), stir the veggies and return to the oven. Roast for another 15 minutes until tender.
- Finish with coconut aminos, if desired, and give the veggies a final toss.
- Serve in warm tortillas with sweet potato filling and toppings of your choice.
Notes
- STORING - Store in an airtight container in the fridge for up to 5 days. Pop them in the microwave for a minute or two until warm.
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