Can you make sheet pan fajitas ahead of time?

Yes, Sheet Pan Veggie Fajitas are excellent for meal prep. You can slice and season the vegetables up to a day in advance and store them in the refrigerator. When you’re ready to cook, just spread them on a sheet pan and roast. You can also fully prepare the fajitas and reheat them later, making them a practical option for busy weeknights.

What vegetables are best for fajitas?

The classic choice is a mix of bell peppers and onions, which provide sweetness and crunch. Zucchini and mushrooms are also popular because they absorb spices well and add heartiness. For seasonal twists, try broccoli, cauliflower, or even asparagus. The key is choosing vegetables that roast evenly, giving your vegan fajitas the perfect texture.

How do you keep fajitas from getting soggy?

To prevent soggy vegetables, avoid overcrowding the pan. Spread them in a single layer so they roast instead of steam. Patting the vegetables dry before seasoning also helps, as excess water reduces caramelization. Following these steps guarantees crisp, flavorful roasted veggie fajitas .

Can I freeze veggie fajitas?

Yes! Once cooked, let your one-pan fajitas cool completely, then transfer the roasted vegetables into freezer-safe containers or bags. They’ll keep well for up to three months. To reheat, bake them in the oven until warmed through or quickly sauté them in a skillet for a fresh taste. Freezing makes these fajitas a convenient option for future meals.

Sheet Pan Veggie Fajitas – Easy 30-Minute One-Pan Vegan Dinner

Name: Sheet Pan Veggie Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex Mex
Ingredients: 2 tablespoons olive oil; 3 bell peppers (mixed colors), sliced into strips; 1 large red onion, thinly sliced; 1 medium zucchini, sliced into half-moons; 8 oz mushrooms, sliced; 2 cloves garlic, minced; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt (adjust to taste); Juice of 1 lime; 8 small flour or corn tortillas (gluten-free if preferred); Optional toppings: guacamole, salsa, fresh cilantro, vegan sour cream

Description

These Sheet Pan Veggie Fajitas are a quick, flavorful, and healthy dinner option that comes together in just 30 minutes. Roasted bell peppers, onions, zucchini, and mushrooms are tossed with fajita spices and baked to perfection for an easy one-pan vegan meal everyone will love.

Ingredients

2 tablespoons olive oil
3 bell peppers (mixed colors), sliced into strips
1 large red onion, thinly sliced
1 medium zucchini, sliced into half-moons
8 oz mushrooms, sliced
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt (adjust to taste)
Juice of 1 lime
8 small flour or corn tortillas (gluten-free if preferred)
Optional toppings: guacamole, salsa, fresh cilantro, vegan sour cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Prepare Vegetables: Slice the peppers, onion, zucchini, and mushrooms. Place them in a large mixing bowl with minced garlic.
Season and Toss: Add olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime juice. Toss until evenly coated.
Roast: Spread vegetables in a single layer on the sheet pan. Roast for 20–25 minutes, stirring halfway, until tender and slightly charred.
Warm Tortillas: Wrap tortillas in foil and warm them in the oven during the last 5 minutes of roasting.
Assemble and Serve: Fill warm tortillas with roasted veggies and top with guacamole, salsa, or your favorite fajita toppings. Serve immediately.

Notes

Do not overcrowd the sheet pan—use two pans if necessary to avoid steaming. For a spicier version, add sliced jalapeños or extra chili powder. Leftover fajitas can be stored in the fridge for up to 4 days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Oven Baked
Cuisine: Tex Mex