Vegetable Fajitas (Quick and Easy!)

I've always loved a good fajita night, and lately these veggie fajitas have become the meal I reach for when I want something colorful, fun, and seriously satisfying.

Everything roasts together on one sheet pan, so while the veggies get golden and sweet in the oven, I can warm tortillas, set out toppings, and let everyone build their own. My kids love piling their tortillas high with cheese and salsa!

They're naturally vegetarian, easy to make vegan, and budget-friendly since beans add great protein without needing meat. Tuck them into warm tortillas or turn them into bowls with rice and avocado for an easy dinner that fits into just about any weeknight!

Before You Get Started

Here are a few helpful tips to know before you begin, so the recipe comes out perfectly every time.

• Cut the vegetables evenly: Slice everything into similar-sized pieces so the vegetables roast at the same rate and develop great caramelized edges.
• Choose the right tortillas: Flour tortillas are traditional, but corn, almond flour, or low-carb tortillas all work well. Warm them before filling to keep them soft and pliable.
• Use good fajita seasoning: Homemade fajita seasoning has the brightest flavor, but a clean store-bought blend works too.
• Add protein: Add black beans, pinto beans, chickpeas, or tofu (like these tofu fajitas) if you want to up the protein of the fajitas.

How to Make Vegetable Fajitas

Here's a simple overview of how everything comes together.

1. Prep the Vegetables

Cut the vegetables into similar-sized slices so they roast evenly and brown rather than steam.

2. Season Everything

Toss the vegetables with olive oil, fajita seasoning, and lime juice so every piece is fully coated and flavorful.

3. Roast Until Caramelized

Spread the seasoned veggies in a single layer on a large sheet pan. Roast until lightly browned at the edges for maximum flavor.

4. Warm the Tortillas

Heat your tortillas over a skillet or directly over a gas flame so they become soft and pliable for filling.

5. Serve with Toppings

Fill the warm tortillas with the roasted fajitas and finish with the toppings you love most.

Recipe Tips & Tricks

Here are the best tips and swaps to make this recipe come out perfectly every single time:

• Add more veggies: Mushrooms, cauliflower, broccoli, sweet potatoes, butternut squash, or green beans all roast beautifully.
• Choose the right onions: Use any color of onion you like, including yellow, red, or white onions. Normally, we like to use a sweeter onion like red onion or Vidalia onion.
• Swap the beans: If pinto beans aren't your favorite, black beans or chickpeas are great alternatives.
• Boost the flavor: Add a splash of extra lime juice or lemon juice or a sprinkle of cilantro right before serving for brightness.
• Punch up the heat: Add jalapeño slices, chili powder, crushed red pepper flakes, or a drizzle of hot sauce to the finished fajitas.
• Try different toppings: Queso fresco, guacamole, pico de gallo, pickled onions, or shredded lettuce all work well. Fajitas are usually served with pico de gallo, but these would also be delicious with salsa verde, ranchero sauce, or jalapeno ranch!

Serving Ideas

Here are some simple and delicious ways to serve these veggie fajitas.

• Classic fajitas: Warm tortillas filled with vegetables, salsa, cheese, and cilantro.
• Fajita bowls: Serve the roasted vegetables over rice, quinoa, or cauliflower rice with lettuce, avocado, and salsa.
• Fajita quesadillas: Layer leftover veggies with cheese and cook until melty and crisp.
• Breakfast fajitas: Scramble leftover veggies with eggs and add avocado for a quick morning meal.

How to Store & Reheat

• Fridge: Store cooled vegetables in an airtight container for up to 4 days.
• Freezer: Freeze roasted veggies for up to 2 months. Thaw before reheating for the best texture.
• Reheating: Warm in a skillet with a splash of oil to revive the caramelized edges.
• Leftovers: These roasted vegetables can be used for so many different things. Grab your leftover veggies from the fajitas and use them for:
  • Quesadillas: Did someone say roasted vegetable quesadillas?
  • Tacos and burritos: Roasted veggies make a great addition to any taco or burrito, too — with or without meat.
  • Eggs: Scramble the leftover veggies into eggs for a delicious Mexican breakfast similar to these Huevos a la Mexicana.