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fajita style vegetables roasted on a baking sheet.

Easy Vegetarian Fajitas (Sheet Pan Recipe)

  • Author: Amy Estes
  • Total Time: 20 minutes
  • Yield: 4 people 1x
  • Diet: Vegetarian


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. 




For the Fajita Veggies

  • 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

For the black beans

For Serving

  • Avocados sliced or mashed with lime and salt
  • Chopped fresh cilantro
  • Limes
  • Cojita cheese or shredded cheddar cheese
  • Sour cream
  • Salsa


Season and cook the veggies

  1. Add the sliced mushrooms, peppers and onions to a large bowl.  Drizzle the veggies with avocado oil and season with the fajita seasoning.  Toss to coat everything in the oil and seasoning. Let sit for 10 minutes. 
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (optional for easy clean up).  
  3. Spread the veggies onto the baking sheet in an even layer and bake at 400 degrees F for 10-12 minutes. It may take less time if you sliced the veggies thin, so watch them so they don’t burn. 

Cook the black beans

  1. Heat up a skillet to medium heat.  Add the black beans to the pan along with the vegetable stock and fajita seasoning.  
  2. Toss and cook for 2-3 minutes, then simmer on low heat for 1-2 additional minutes. Set aside. 

Assemble the fajitas

  1. Remove the veggies from the oven and serve them along with the black beans and your faovirte fajita toppings.  
  2. These are great served as a fajita bowl or with corn or flour tortillas. Top them with salsa, avocado, cheese, lime and cilantro. 


  • Veggies – slice the veggies into strips for authentic fajitas. You can also use other veggies like cauliflower, corn, or even sliced jalapenos. 
  • Storing – this fajita filling stores great in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing the veggies after you have cooked them. 
  • Reheating – you can reheat the fajita filling in the oven at 350 degrees F on a baking sheet until warmed through or on the stovetop in a pan ( a cast iron pan would work best).
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Healthy Dinner Ideas
  • Method: Oven
  • Cuisine: Mexican

Keywords: vegetarian fajitas, vegetarian fajitas recipe, fajitas, fajita seasoning, sheet pan fajitas