A colorful pan of vegetables and your favorite toppings means it must be Fajita Veggies night! Plate them with toasty tortillas and a squeeze of fresh lime for the most delicious meal you can make in 30 minutes.
This Veggie Fajita recipe is one of our go-to recipes for a filling vegan dinner! Made with bright bell peppers, crunchy corn, savory, filling, and protein-rich tempeh, mushrooms, and red onion. This is one of those weeknight sheet pan meals that we rely on time and time again because it’s nutritious, flavorful, and so easy to make. Cilantro, fresh tomatoes, guacamole, hot sauce, and avocado are the perfect toppings to add freshness to these sheet pan fajita veggies.
How to Prepare Tortillas for Fajitas
You can put tortillas in a skillet or even warmed in the oven for a minute or two! Oven-toasted tortillas will be a bit softer. Use a gas stove if you like a slightly charred look on the edges of each tortilla. Use a low-carb tortilla to lower the calories of this dish, or you could forego tortillas altogether and just enjoy these flavorful veggies on a bed of lettuce for a delicious fajita bowl with fresh toppings.
Meal Prep Sheet Pan Fajita Veggies
Cutting the vegetables is the most involved part of making this dish. To cut down on prep time right before dinner, cut the veggies ahead of time! Just store them in a sealed container in the refrigerator. You could also combine spices ahead of time to cut down on prep time even more. While the oven preheats, toss everything with oil and spices before spreading them on a baking sheet.
Veggie Fajita Veggie Seasoning
Sure, you can use a store-bought packet of seasoning, but we can do better than that! We made a simple blend of spices using ingredients you likely already have in your kitchen cabinet. Just add olive oil to:
- Chili powder
- Oregano
- Cumin
- Garlic powder
- Salt
Sliced fajita veggies and tempeh Coat with spices and olive oil Spread fajita veggies on a baking sheet 
Enjoy!
How to Make Vegan Fajitas
Once your fajita veggies are prepped, put them in a large mixing bowl (or even a gallon-sized Ziploc bag!) with the oil and seasonings. Spread them on two parchment-lined baking sheets and place them in a 425F oven for 20-30 minutes. Keep an eye on them after 15 minutes so you can cook them to your preference! Less time will produce crunchier vegetables, while more time will soften them. Cooking time will also depend on how thinly you sliced your fajita veggies.
What to Serve with a Fajita Dinner
One of the best things about a sheet pan fajita dinner is letting everyone at the table make it their own! Putting toppings out ensures everyone enjoys their dish and encourages kids to try new toppings. We like to put out:
- Guacamole
- Fresh limes
- Vegan or regular sour cream
- Diced tomatoes (or pico de gallo!)
- Salsa
- Diced avocados
- Fresh chopped cilantro leaves
- Sriracha or green dragon sauce
More Mexican Inspired Recipes
- Slow Cooker Light No-Chicken Mexican Soup
- Tex-Mex Spaghetti Squash Bake
- High Protein Mexican Lasagna
- Mexican Style Vegan Pizza
- The Best Tomatillo Salsa Verde
- Tacos Al Pastor
- Homemade Enchilada Sauce
- Jackfruit and Black Bean Enchiladas
Did you like our fajita veggies recipe with tempeh?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Sheet Pan Fajita Veggies
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Diet: Vegan
Description
A colorful pan of vegetables and your favorite toppings means it must be Fajita Veggies night! Plate them with toasty tortillas and a squeeze of fresh lime for the most delicious meal you can make in 30 minutes.
Ingredients
- 3 small bell peppers, sliced (we used 3 different color peppers)
- 8oz mushrooms, thoroughly washed and sliced
- 1 medium red onion, sliced
- 8oz tempeh
- 1 cup frozen corn kernels, rinsed and drained
- 3 tbsp extra virgin olive oil
- 2 tbsp prepared chili powder
- 1 tbsp oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1tsp salt
- 12 tortillas (here we used 45 calorie tortillas)
- Store bought or homemade guacamole
- Optional toppings: diced tomatoes, fresh cilantro, hot sauce, lime juice, sour cream, tomatillo salsa, etc
Instructions
- Preheat the oven to 425F. Line 2 large baking sheets pans with parchment paper, or use one extra-large pan
- Place all the vegetables and tempeh in a large bowl. Drizzle with the oil and sprinkle with the chili powder, oregano, cumin. garlic powder and salt. Toss well, so all the vegetables are well coated with the oil and the spices. Transfer to the prepared baking sheet(s)
- Bake for 20-25 minutes or until the vegetables are cooked to your taste
- Before serving, spread one tablespoon of guacamole on each tortilla and spoon about ½ cup of veggies and tempeh mixture per fajita
- Add a squeeze of fresh lime to each fajita. Top with fresh tomatoes, avocado, guacamole, chopped cilantro, sour cream, sriracha, or hot sauce
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 2 fajitas
- Calories: 287
- Sugar: 4.2
- Sodium: 756
- Fat: 13.4
- Saturated Fat: 1.7
- Unsaturated Fat: 9.3
- Trans Fat: 0
- Carbohydrates: 38.2
- Fiber: 18.6
- Protein: 16.4
- Cholesterol: 0
Cindy
Was easy and delicious!!!!
Lee
Easy to make and tastes great.
Vicky and Ruth
Thank you!
susan g
That was fun!
Ilene
I was surprised to find this was so easy, and yet SO good!
I will definitely make this again.
Ilene
I was pleasantly surprised at how easy, yet so good, this was.
This is definitely a keeper! Will be making this again.
Vicky and Ruth
Thank you, so happy to hear you enjoyed the fajita veggies!
Daisy
Tempeh not to my liking. Anything else you can suggest? Tofu slabs?
Vicky and Ruth
Hi. Yes, you can replace tempeh with tofu. We hope you like the recipe.