Quick and easy to make, these roasted Vegetable Fajitas are great for spicing up your weeknight dinners.
Fajitas are a great way to get more veggies into the kids, most kids can’t help but love messy finger food and who can blame them. What’s better than building your own fajita? Fajitas have been one of my daughter’s favourite dinners since she was able to hold a taco.
Vegetable fajitas are also a reliable vegetarian dinner option but they can sometimes fall a little short of the flavour side. Not these bad boys, nope, these easy sheet pan veggie fajitas are packed with flavour. The vegetables are roasted in a slightly sweet slightly spicy marinade. No store bought fajita mix either, we always make our own spice mixes. They are so easy to make and if you cook a lot you’ll probably have all the spices you need in your cupboards anyway.
How to Make Vegetable Fajitas
- Start by making that spice mix. We use a mixture of cumin, coriander, ground and dried, paprika, oregano, some hot chilli powder and a pinch of cinnamon. This spice mix can be used for any fajitas or tacos.
- Turn that spice mix into a marinade. For this recipe, I’ve added lime juice, maple syrup and olive oil. Give it all a good stir until you have a sauce.
- Marinate those veggies, now this is a quick recipe and these veggies are going to be roasted in that marinade so a quick 10 minutes to soak up that sauce is all you need here. Pour the marinade over the veggies and make sure everything is covered in it. You may need to use your hands here.
- Roast the veggies, the vegetables will need about 20 minutes, and I always take them out halfway through cooking and give them a good stir and flip them over so they all get a good amount of sauce on them. Once the veggies are cooked all you need to do is build your fajita. We like some sour cream with these along with lime wedges, some avocado and grated mature cheddar. I like to add some pickled jalapenos to mine, I like the extra heat!
What to Serve with Vegetable Fajitas
These fajitas are perfect on their own but if we want to make it more of a vegetarian fajita party we add some guacamole and salsa. A spicy Mexican bean salad is great as a side too and if we’re really hungry some loaded nachos to kick the party off is always a good idea.
Can I make this ahead?
This is really quick and easy to make and to be honest tastes best when made fresh. However, you can make the marinade a day before if you want. And you could marinade those veggies a few hours beforehand if you wish.
More Tex Mex Veggie Recipes You May Like:
- 1 medium red onion (150g) peeled and cut into eighths
- 1 large red bell pepper (190g) pith and seeds removed then cut into slices
- 1 large yellow bell pepper (175g) pith and seeds removed then cut into slices
- 3 large portobello mushrooms (270g) wiped clean and sliced, not too thinly
- 1 1/2 level tsp cumin
- 1 level tsp ground coriander
- 1 level tsp paprika
- 1 tsp dried oregano
- 1 tsp dried coriander (cilantro)
- 1/4 tsp hot chilli powder add more if you want them to be spicier
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 tbsp olive oil
- 2 tbsp lime juice
- 1 tbsp maple syrup
- Soft corn tortillas
- 1 ripe avocado peeled, stone removed then sliced.
- Lime wedges
- Sour cream
- Fresh cilantro/coriander leaves
- Preheat the oven to 392°F / 200°C Mix all the spices and dried herbs together in a small mixing bowl.
- Add 1 tbsp of maple syrup, 2 tbsp of lime juice and 2 tbsp of olive oil to the spice mix and stir well.
- Place all the vegetables on a baking tray. Pour the marinade over the vegetable, add the salt and pepper and mix well. Leave the vegetables to soak up the marinade for about 10 minutes.
- Roast the vegetables in the oven for 15 to 20 minutes. Halfway through cooking take the tray out of the oven and stir or flip the vegetables Return to the oven to finish cooking.
- Serve immediately with corn or flour tortillas, some sour cream, lime wedges, a couple of slices of avocado and some fresh cilantro/coriander.
- Nutritional information is calculated using an online nutrition tool and is approximate. The information does not include tortillas, sour cream, cheese or/and avocado.
- This recipe makes enough to serve 4 people, we used 2 medium tortillas per person. This recipe is easy to scale up, please see the scale tool in the recipe card.
- If you want to make these quicker then skip marinating the vegetables. I have made these both ways and they are absolutely fine without the 10-minutes to marinate.
- Make them Vegan, these vegetable fajitas are vegan I haven't listed them as such as I have added cheese and sour cream to the final dish.
- Make them Gluten Free, use your favourite gluten-free tortillas.
- Storing these vegetable fajitas, these are really best made and eaten fresh however if you have any leftover vegetables then you can keep them in the fridge for a day or two. I don't recommend freezing the vegetables as they will get soggy once defrosted.
- Reheating, add any leftover cooked vegetables to a skillet and cook with a little oil until they are piping hot.