Sheet Pan Veggie Fajitas

Tagged in: Recipes
Sheet Pan Veggie Fajitas

A one-pan wonder full of smoky flavor, vibrant veggies, and zero fuss.

These rainbow fajitas are everything we love in a meal: fresh, flavorful, and fast. Charred to perfection on a single sheet pan, they bring together sweet bell peppers, tender onions, and all the smoky-spicy magic you’d expect from your favorite fajita spot—no takeout required.

Pile them into warm tortillas with a dollop of guac, a spoonful of salsa, and a squeeze of lime, and you’ve got a colorful, plant-packed dinner that comes together in under 30 minutes. They’re perfect as a main dish, but just as welcome in bowls, wraps, or tacos throughout the week.

One pan. Big flavor. Minimal cleanup. Let’s do this!

Ingredients

For the Veggie Fajitas:

  • 3 multi-colored bell peppers, stemmed and sliced into strips

  • 8 oz mushrooms, stemmed and wiped clean

  • 1 red onion, sliced into strips

  • 2 Tbsp avocado oil

  • Juice of 1/2 lime (more to taste)

  • 3 garlic cloves, chopped

  • 1 tsp chili powder 

  • 1 tsp ground cumin

  • 1 tsp dried oregano

  • 1/2 tsp sea salt (plus more to taste)

  • Freshly ground black pepper

For Serving:

  • 8 corn or flour tortillas

  • Guacamole or avocado slices (squeezed with lime)

  • Pickled jalapeños or fresh sliced jalapeños

  • Diced tomatoes or fresh pico de gallo

  • Chopped cilantro

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper.
  2. Make the marinade: In a small bowl, whisk together the avocado oil, lime juice, garlic, chili powder, cumin, oregano, sea salt, and freshly ground black pepper.
  3. Toss the veggies: Add the sliced peppers, mushrooms, and onion to a large bowl. Pour the marinade over the top and toss well to coat everything evenly.
  4. Roast: Spread the veggies in a single layer on the prepared baking sheet. Roast for 10–12 minutes, or until the vegetables are tender and just starting to char around the edges. For extra crispiness, broil for an additional 1–2 minutes at the end.
  5. Assemble and serve: Fill warm tortillas with the roasted fajita veggies and top with black beans, guacamole, jalapeños, pico de gallo, and fresh cilantro—or any toppings you love! 

🌮 Local Love: Tortillería La Roca

We picked up our tortillas from one of our favorite neighborhood spots—
Tortillería La Roca
📍 780 CO-133, Carbondale, CO 81623

This hidden gem of a Mexican grocery store has it all:
– Fresh, locally made tortillas
– An amazing variety of salsas and condiments
– Housemade tamales and guacamole

If you're in the Roaring Fork Valley, it’s worth the stop—whether you're stocking up for fajita night or just craving something authentic and delicious.

 

A Plant-Based Favorite—Any Night of the Week!

These Sheet Pan Veggie Fajitas are proof that healthy eating doesn’t have to be complicated—or boring. With bold flavors, vibrant colors, and minimal cleanup, this recipe is a total win for busy weeknights or laid-back weekends. Whether you're feeding a crowd or just craving something fresh and satisfying, this plant-based dish is sure to become a new go-to.

Give these fajitasa try and tag us @tuesdayfoods—your fajita night just got a serious upgrade.