• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soups
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Dinner
  • Lunch
  • Salads
  • Soups
  • Breakfast
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegetable Fajitas

    Vegetable Fajitas

    Published: May 18, 2019, Modified: November 13, 2019, By: Michelle Alston

    • Facebook480
    • Twitter
    Jump to Recipe

    Quick and easy to make, these roasted Vegetable Fajitas are great for spicing up your weeknight dinners.

    Mushrooms with peppers, avocado and coriander, in a tortilla with cheese and sour cream.

    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.

    step by step process to making vegetarian fajitas

    How to Make Vegetable Fajitas

    1. 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.
    2. 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.
    3. 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.
    4. 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!
    Mushrooms with peppers, avocado and coriander, in a tortilla with cheese and sour cream.

    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:

    • Easy Halloumi Fajitas
    • Taco Salad
    • Vegetarian Fajitas with Beans
    • Sweet Potato Quesadillas
    vegetable fajitas

    Vegetable Fajitas

    Quick and easy to make these roasted Vegetable Fajitas are great for spicing up your weeknight dinners.
    5 from 24 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Servings: 4
    Calories: 136kcal
    Author: Michelle Alston

    Ingredients

    • 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 ½ level tsp cumin
    • 1 level tsp ground coriander
    • 1 level tsp paprika
    • 1 teaspoon dried oregano
    • 1 teaspoon dried coriander (cilantro)
    • ¼ teaspoon hot chilli powder add more if you want them to be spicier
    • ¼ teaspoon cinnamon
    • ½ teaspoon sea salt
    • ½ teaspoon cracked black pepper
    • 2 tablespoon olive oil
    • 2 tablespoon lime juice
    • 1 tablespoon maple syrup

    For Serving

    • Soft corn tortillas
    • 1 ripe avocado peeled, stone removed then sliced.
    • Lime wedges
    • Sour cream
    • Fresh cilantro/coriander leaves
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 392°F / 200°C
      Mix all the spices and dried herbs together in a small mixing bowl.
    • Add 1 tablespoon of maple syrup, 2 tablespoon of lime juice and 2 tablespoon 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.

    Notes

    • 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.

    Nutrition

    Calories: 136kcal | Carbohydrates: 15.6g | Protein: 3.2g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 238mg | Potassium: 461mg | Fiber: 2.3g | Sugar: 7.6g | Calcium: 20mg | Iron: -1.4mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Sweet Potato Quesadilla with Black Beans
    Pan Fried Gnocchi with Spinach and Tomatoes »
    • Facebook480
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Sarah McLachlan

      May 04, 2022 at 3:44 pm

      5 stars
      We LOVE this recipe! I’m always on the lookout for flavoursome veggie recipes, and this one certainly hits the mark! Thanks so much for sharing!

      Reply
      • Michelle Alston

        May 06, 2022 at 2:37 pm

        Thank you so much Sarah! I'm so glad you liked them x

        Reply
    2. Michele

      July 01, 2019 at 12:48 pm

      5 stars
      Loving your veggie version of fajitas! These look so flavorful and delish. Your photos are gorgeous!

      Reply
      • Michelle Alston

        July 02, 2019 at 10:05 am

        Thanks so much Michele 🙂

        Reply
    3. Claire | The Simple, Sweet Life

      July 01, 2019 at 4:46 am

      These look so delicious and I love that it just uses a single sheet pan! We're definitely going to have to add this to our menu in the not-too-distant future.

      Reply
    4. Jo

      July 01, 2019 at 4:43 am

      5 stars
      Oh my goodness, what a delicious looking vegetable fajitas. Who wants meat when vegetables can be dressed up and served is such a delicious way.

      Reply
      • Michelle Alston

        July 01, 2019 at 8:32 am

        Thank you so much Jo x

        Reply
    5. Tammy

      June 28, 2019 at 11:29 pm

      5 stars
      Love your photos! These fajitas are just bursting with color and flavor...perfect weeknight dinner for summer <3

      Reply
      • Michelle Alston

        June 29, 2019 at 7:46 am

        Thank you so much, Tammy x

        Reply
    6. Nicolas Hortense

      June 28, 2019 at 11:03 pm

      I absolutely love the colour that the spice blend gives these veggies!! Really nicely done (:

      Reply
      • Michelle Alston

        June 29, 2019 at 7:46 am

        Thanks Nicolas 🙂

        Reply
    7. Aleta

      June 27, 2019 at 2:57 am

      5 stars
      My girls also love finger foods and tacos are one of their favourites! I love that this recipe is for just vegetables, it's a great way to get more veggies into the kids! Thanks for sharing 🙂

      Reply
      • Michelle Alston

        June 27, 2019 at 7:30 am

        Thanks Aleta, it's definitely a great way to get the kids eating veggies! My daughter loves these 😉

        Reply
    8. Paula Montenegro

      June 25, 2019 at 10:09 am

      5 stars
      Such a delicious way to eat your vegetables! I thought it was chicken... Love how those mushrooms add some 'meat' to the fajitas. Thanks for the recipe idea!

      Reply
    9. Gloria | Homemade & Yummy

      June 25, 2019 at 1:40 am

      5 stars
      This is the perfect fun and easy meal. Great for entertaining with. My family LOVES Mexican food. These would be a crowd pleaser for sure.

      Reply
    10. Jacquelyn Hastert

      June 25, 2019 at 12:54 am

      5 stars
      What a great fajita dinner that excludes meat. I am loving the flavor that is loaded into this dinner.

      Reply
    11. Lori | The Kitchen Whisperer

      June 24, 2019 at 5:38 pm

      5 stars
      I am so loving this! I love the fact that you also roasted the veggies instead of frying them to help cut down on fat and calories! That spice mixture sounds divine too! Can't wait to try it!

      Reply
    12. Kylie | Midwest Foodie

      June 24, 2019 at 4:16 pm

      5 stars
      I have a few friends who are vegetarian so I'm always looking for new recipes to try when they come over. These fajitas are definitely going on the menu next weekend. Thanks for sharing!

      Reply
    13. Danielle

      June 24, 2019 at 2:43 pm

      5 stars
      Great shots of yet another delicious recipe 🙂 These fajitas rock and they are just what I need to make this week. And thank you for the tip on the marinade!

      Reply
      • Michelle Alston

        June 24, 2019 at 2:57 pm

        Thank you so much Danielle x I Hope you enjoy them 🙂

        Reply
    14. Beth Pierce

      May 21, 2019 at 5:06 pm

      5 stars
      Made these for dinner last night and got rave reviews! A restaurant worthy recipe, indeed!

      Reply
    15. Tisha

      May 21, 2019 at 4:12 pm

      5 stars
      These are perfect for meatless monday! They look so flavorful!

      Reply
      • Talei

        June 30, 2020 at 9:53 am

        5 stars
        These taste AMAZING 5 stars!

        Reply
        • Michelle Alston

          June 30, 2020 at 10:25 am

          Thanks Talei, I'm glad you like them 🙂

        • Talei

          December 19, 2020 at 3:41 am

          5 stars
          I make these all the time now and I get very excited for them ❤ thank you so much for the recipe!

        • Michelle Alston

          December 19, 2020 at 3:06 pm

          Hi Talei, you are so welcome! I'm so happy to hear you love the recipe 🙂

    16. Kristina

      May 21, 2019 at 4:12 pm

      5 stars
      Love a vegetable fajita and this one sure doesn't disappoint! Looks super tasty!

      Reply
    17. Jen

      May 21, 2019 at 3:45 pm

      5 stars
      We're trying to add more meatless meals to our weekly rotation and this looks perfect. Love how fully loaded these are too.

      Reply
    18. Kathy Hodson

      May 21, 2019 at 2:43 pm

      5 stars
      These look really delicious and I love how simple it can be for a busy weeknight meal for my family.

      Reply
      • Michelle Alston

        May 21, 2019 at 2:52 pm

        Thanks Kathy x

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Image of Michelle Alston

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer French Bread Pizza
    • Air Fryer Butternut Squash
    • Creamy Gnocchi with Sun-Dried Tomatoes
    • Carrot and Parsnip Soup
    • Slow Cooker Lentil Soup

    Vegan Recipes

    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas
    • Easy Tofu Laksa
    • Asparagus Pasta Salad

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 480
    738 shares