Easy Vegetarian Fajitas (sheet pan recipe)

Name: Easy Vegetarian Fajitas (Sheet Pan Recipe)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 2 large portobello mushroom caps (cleaned and sliced into strips); 3 large bell peppers (sliced into strips) – I used a mix of red, yellow and green for color; 1 medium red onion (peeled and sliced thin) – about 1 cup; 2 tablespoons avocado oil; 3 tablespoon fajita seasoning; 1 (15 ounce) can black beans – drained and rinsed; 2 tablespoons vegetable stock; 1 tablespoon fajita seasoning; Avocados sliced or mashed with lime and salt; Chopped fresh cilantro; Limes; Cojita cheese or shredded cheddar cheese; Sour cream; Salsa

Please note that some of the links are affiliate links and I will earn a commission if you purchase through those links.

Jump to Recipe·Print Recipe

Vegetarian Fajitas cooked on a sheet pan in under 20 minutes! Loaded with veggies and black beans and seasoned with a homemade fajita spice blend. Great for a healthy dinner any night of the week!

fajita style vegetables roasted on a baking sheet.

These easy sheet pan vegetarian fajitas are customizable can be made in 20 minutes and they are loaded with crazy good flavor. My family loves them and I love them too since I can easily whip them up on a busy weeknight.

This fajita recipe is made with lots of veggies like bell peppers, onions and mushrooms. They are flavored with an epic homemade fajita seasoning that really takes them to a whole new level. Mix in some simmered black beans and it is one incredible meal!

Why you’ll love this recipe

Quick and easy to make – it only takes 20 minutes
Vegetarian and gluten-free – so everyone can enjoy it!
Packed with flavor – lots of great Mexican spices like chili powder, garlic, and paprika
Healthy dinner – this recipe is the perfect healthy dinner even your kids will love

Veggie fajitas ingredients in white bowls with labels for each ingredient.

Ingredients you will need

Bell peppers – I used a mix of red, green, and yellow for color and flavor but you can use any blend you like.
Portobello mushrooms – used pre-sliced or cleaned and slice your own.
Red onion – sliced into strips. Yellow or white onion work as well.
Black beans – canned, low-sodium black beans are best so you can control the salt but any will work.
Fajita seasoning – used homemade or store-bought fajita seasoning. Taco seasoning is also fine.
Vegetable stock – low sodium is best so you can control the salt. Feel free to use store-bought or homemade.
Avocado oil – you can also use coconut oil or extra virgin olive oil. I find that avocado oil works better when you are cooking food at a higher heat level like we are in this recipe.

How to make vegetarian fajitas

Season the veggies – Add the mushrooms, peppers, and onions to a large bowl. Drizzle them with avocado oil and season with the fajita seasoning. Toss to coat.
Cook the veggies – Spread the seasoned fajita veggies onto a lined baking sheet and bake them in the oven at 400 degrees F for 10-12 minutes.
Season and simmer the black beans – while the veggies are cooking, simmer the black beans over medium heat with some vegetable stock and more fajita seasoning.
Assemble and serve the fajitas – Remove the cooked veggies from the oven and serve with the black beans and your favorite vegetarian fajita fixings.

Peppers, onion and mushrooms sliced in a large, round glass bowl. — Add the veggies to a bowl

Fajita seasoned peppers, onion and mushrooms in a glass mixing bowl. — Add the veggies to a bowl

Hand grabbing a vegetarian fajita in a bowl with 2 other assembled fajitas. — Assemble the fajitas

Recipe tips and variations

Clean the mushrooms easily by gently wiping them with a clean damp towel. Then slice them into strips that are about ¼ inch thick.
Slice the onions and peppers thin to make it easier to cook them faster.
Add in other veggies like roasted cauliflower, broccoli, spinach, or tomatoes.
Add some additional protein to these fajitas like some crispy tofu, chickpeas, or pinto beans
Make ahead – You can slice the veggies ahead of time and store them in the refrigerator for up to 2 days before you use them.

Topping ideas for vegetarian fajitas

Here are a few delicious topping ideas for these amazing sheet pan fajitas.

Mashed avocado or guacamole
Tomato salsa
Cilantro
Lime
Sour cream or plain greek yogurt
Shredded cheddar cheese

Ways to serve fajitas

We love to serve these vegetarian fajitas in a bowl with all the toppings like salsa and avocado with a sprinkle of lime juice. You can also serve them fajita-style with charred corn or flour tortillas topped with your favorite fajita toppings. My kids really like to add a side of tortillas chips as well for that full-on Mexican-style meal.

Vegetarian fajitas in a bowl topped with mashed avocado and tomato salsa with a spoon in the bowl.

Storing and reheating tips

Storing – you can store any leftovers in airtight containers in the refrigerator for up to 3 days.
Reheating – reheat right from the refrigerator in the oven on a baking sheet until warmed through or in a pan on the stovetop.

Can you freeze fajita veggies?

These fajita-style veggies are best if eaten right away or stored in the refrigerator and reheated as suggested above. I do not recommend freezing them.

Can you freeze cooked black beans?

Yes! Cooked black beans can be frozen in a freezer-friendly container and kept in the freezer for up to one month. Defrost them in the refrigerator overnight when you are ready to enjoy them.