Sheet Pan Veggie Fajitas
Sheet pan veggie fajitas roast a rainbow of peppers, onions, zucchini, and mushrooms until caramelized for meatless Mexican-inspired USA taco night. High-heat roasting builds steakhouse fajita flavor in one pan — ready for tortillas in 25 minutes.
🛒Ingredients
- 3 bell peppers, sliced
- 1 large red onion, sliced
- 2 zucchini, cut into half-moons
- 8 ounces mushrooms, sliced
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Warm tortillas
- Optional: black beans (warmed), guacamole, salsa, cheese, cilantro
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Spatula
- Mixing bowl
📝Instructions
- 1
Preheat oven to 425°F. Toss all vegetables with oil and spices on a large sheet pan in a single layer (use two pans if needed).
- 2
Roast 20–25 minutes, stirring once, until edges are browned and vegetables are tender.
- 3
Squeeze lime over veggies. Taste for salt.
- 4
Serve in warm tortillas with beans and toppings. Refrigerate leftovers within 2 hours up to 3 days; reheat until steaming hot.
🥗Nutrition Information
⚡Calories per serving: 220
🏷️Recipe Tags
❓Frequently Asked Questions
How do I get char without meat?
High heat, space on the pan, and a touch of smoked paprika.
Add protein?
Serve with warm black beans, tofu, or leftover chicken heated to 165°F.
Which veggies freeze well?
Cooked peppers and onions freeze OK; zucchini softens — best eaten fresh.
Oil amount?
Enough to coat lightly — too little and veggies steam and stick.
