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Sheet Pan Vegan Fajitas

These Vegan Fajitas are a crunchy, colorful and easy sheet pan dinner everyone will love. Serve in warm tortillas with beans, pico and guac!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 -6
Course: Main Course
Cuisine: Tex-Mex

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 medium red onion sliced
  • 2 bell peppers seeded and sliced (red, orange or yelllow)
  • 1 medium head cauliflower cut into florets
  • 3 portobello mushrooms stems and gills removed and sliced
  • 4 tablespoons avocado oil
  • 1-2 tablespoons Coconut aminos  optional but delicious!
Serving
  • warm tortillas
  • Sweet potato black beans
  • Walnut taco meat
  • Sliced avocados or guacamole
  • salsa or pico de gallo
  • vegan cheese
  • vegan sour cream

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF and line one large baking sheet (or 2 medium sheets) with parchment paper; set aside.
  2. Combine the spices and salt in a small bowl.
  3. Add the onions, peppers, cauliflower, and mushrooms to a large bowl and toss with the oil and spices.
  4. 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.
  5. Finish with coconut aminos, if desired, and give the veggies a final toss.
  6. 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.