Vegan Fajitas are a delicious sheet-pan dinner loaded with veggies. They roast to perfection in less than 30 minutes and taste like a restaurant-quality meal when paired with creamy cilantro sauce.
While fajitas are normally cooked in a skillet on the stovetop, sheet pan fajitas require much less effort. Just add everything to a pan and let them roast to perfection.
As the vegetables cook, you’ll have time to prepare a batch of bean dip and creamy cilantro sauce, which takes the flavor over the top.
Ingredients You’ll Need
Portobello mushrooms give this recipe a meaty texture, without using animal products. Paired with bell peppers, onions, and spices they become quite flavorful, with minimal effort.
You’ll also need tortillas for serving. Use corn tortillas or almond flour tortillas to keep these gluten-free, if needed.
If you don’t feel like making the creamy cilantro sauce, serve these vegan fajitas with vegan sour cream or vegan cheese, instead. Pico de gallo and guacamole also make excellent toppings!
How to Make Vegan Fajitas
Preheat the oven to 400ºF and slice the mushrooms, onions, and bell peppers into strips. Add the vegetables to a large, rimmed baking sheet, drizzle with the olive oil, and toss well.
In a small bowl, make the fajita seasoning by stirring together the chili powder, cumin, garlic powder, smoked paprika, and salt.
Sprinkle the seasoning over the veggies and toss again, to make sure everything is evenly seasoned.
Place the pan in the oven and roast until the vegetables are tender, about 25 minutes. They will shrink as they cook, and there’s no need to stir during the cooking cycle. The process is hands-off!
While the vegetables are roasting, prepare the cilantro sauce by adding the cilantro, lime juice, hemp hearts, water, salt, garlic, and red pepper flakes to a blender.
Secure the lid and blend until smooth and creamy. Set it aside until you’re ready to serve.
You can use the same blender to prepare a quick bean dip if you’d like to add extra protein to your fajitas. Or, use a can of refried beans for convenience.
To warm the tortillas, place each tortilla on a dry skillet over medium heat for 30 seconds, then flip and warm the other side until they are soft. Repeat with as many tortillas as you need for serving. You can also wrap a stack of tortillas in foil and warm them in the oven for the last 10 to 15 minutes of the vegetable cooking cycle.
Serve the cooked veggies in a warm tortilla, with bean dip and cilantro sauce. Feel free to add any other toppings you love, such as sliced avocado, salsa, or guacamole.
Leftovers can be stored separately in an airtight container in the fridge for up to 5 days. The veggies make an excellent addition to a burrito bowl with rice and black beans.
No, you can saute the fajita veggies in a large cast iron skillet, instead. Just heat the oil in a large skillet over medium-high heat, then saute the veggies until they start to soften, about 5 to 8 minutes. You may want to start with the onion first, then add the bell peppers as they shrink down, and then the mushrooms. Add the seasoning, and stir again until the spices smell fragrant and the veggies are as tender as you’d like them to be.
Bell peppers and mushrooms are not known for being high in protein. For a more filling meal, be sure to add refried beans or bean dip to your tortillas, then load them up with the fajita veggies.
Looking for more Mexican-inspired recipes? Try Black Bean Tacos , Vegan Quesadillas , or Sweet Potato and Black Bean Enchiladas for more ideas.
Ingredients1x2x3x
- 2 Portobello mushroom caps , sliced into thin strips
- 2 bell peppers , sliced into thin strips
- 1 large yellow or red onion , sliced into thin strips
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 8 tortillas , for serving
Creamy Cilantro Sauce
- 1 cup fresh cilantro , loosely packed with no large stems
- 3 tablespoons fresh lime juice
- ½ cup hemp hearts
- ½ cup water
- 1 garlic clove
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 400ºF. On a large rimmed sheet pan, add the sliced portobello mushrooms, bell peppers, and onion, and toss well with the olive oil.
- In a small bowl, mix the chili powder, garlic powder, cumin, smoked paprika, and salt. Sprinkle it evenly over the veggies and toss well. Place the pan in the oven and roast until the veggies are tender, about 25 minutes. There’s no need to stir; the veggies will shrink as they cook.
- While the vegetables cook, prepare the cilantro sauce. Add the cilantro, lime juice, hemp hearts, water, garlic, red pepper flakes, and salt to a blender. Secure the lid and blend until smooth. Taste the mixture and add an extra ¼ teaspoon of salt or red pepper flakes to boost the flavor, if needed. (I like to add both, but this will vary based on the salt you use and your spice preference.) Set the sauce aside until ready to serve.
- Warm the tortillas by placing them in a dry skillet over medium-high heat for 30 seconds, then flip and warm the other side. Repeat with the remaining taco shells. Alternatively, you can wrap the stack in foil and place them in the oven for the last 10 to 15 minutes of the vegetable cooking cycle.
- When the veggies are done cooking, serve them warm in the tortillas with the cilantro sauce and any other toppings you like. Make them more filling by adding refried beans or bean dip to each tortilla. Leftovers can be stored in separate airtight containers for up to 5 days.
Notes
Nutrition
Vegan Fajitas with Creamy Cilantro Sauce
Ingredients
- 2 Portobello mushroom caps , sliced into thin strips
- 2 bell peppers , sliced into thin strips
- 1 large yellow or red onion , sliced into thin strips
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 8 tortillas , for serving
Creamy Cilantro Sauce
- 1 cup fresh cilantro , loosely packed with no large stems
- 3 tablespoons fresh lime juice
- ½ cup hemp hearts
- ½ cup water
- 1 garlic clove
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 400ºF. On a large rimmed sheet pan, add the sliced portobello mushrooms, bell peppers, and onion, and toss well with the olive oil.
- In a small bowl, mix the chili powder, garlic powder, cumin, smoked paprika, and salt. Sprinkle it evenly over the veggies and toss well. Place the pan in the oven and roast until the veggies are tender, about 25 minutes. There’s no need to stir; the veggies will shrink as they cook.
- While the vegetables cook, prepare the cilantro sauce. Add the cilantro, lime juice, hemp hearts, water, garlic, red pepper flakes, and salt to a blender. Secure the lid and blend until smooth. Taste the mixture and add an extra ¼ teaspoon of salt or red pepper flakes to boost the flavor, if needed. (I like to add both, but this will vary based on the salt you use and your spice preference.) Set the sauce aside until ready to serve.
- Warm the tortillas by placing them in a dry skillet over medium-high heat for 30 seconds, then flip and warm the other side. Repeat with the remaining taco shells. Alternatively, you can wrap the stack in foil and place them in the oven for the last 10 to 15 minutes of the vegetable cooking cycle.
- When the veggies are done cooking, serve them warm in the tortillas with the cilantro sauce and any other toppings you like. Make them more filling by adding refried beans or bean dip to each tortilla. Leftovers can be stored in separate airtight containers for up to 5 days.
