Roasted Vegetable Fajitas

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Vegetable Fajitas with zucchini, carrots, peppers, and onions are roasted until caramelized on a single sheet pan and served in warm corn tortillas with all your favorite toppings.

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These easy Veggie Fajitas are one of our favorite vegetarian meals.  Packed with tons of roasted veggies packed into warm tortillas with salsa and cheese, these hit the spot every time. We also love these easy Shrimp Fajitas and Baked Chicken Fajitas.

As with everything Mexican, it will come as no surprise that I love fajitas. There are so many different ways to make fajitas, so many different protein options and veggie, I could go crazy with the toppings.

And, although I have made many a meat-filled fajita, this time around I wanted to try an all-veggie-version. I like to add meatless meals to my rotation a couple times a week, and this one fits right in. Plus, roasting the vegetables gives them a depth of flavor that you just don't get from raw or steamed vegetables.

Although fajitas are something I normally think about preparing in hot weather, there is no need to wait until summer, as these easy, oven-roasted vegetable fajitas are good year-round. Stuffed with carrots, zucchini, peppers, onions, corn, and plenty of flavor from a quick homemade spice mixture — these fajitas make a perfect meatless meal.

Roasted vegetable fajitas with peppers, zucchini, corn, carrots, and pinto beans in tortillas with shredded cheese.

How do you make Roasted Vegetable Fajitas?

The first thing I do when making vegetable fajitas is to cut up all my veggies into similar-sized pieces. This ensures even roasting for every veggie.

Next, I preheat the oven to 500 degrees. To my bowl of vegetables, I add lime juice, olive oil, and my spices. I toss this mixture around with my hands (though you could use a big spoon or tongs) until every veggie piece is nice and coated with the oil, juice, and spices.

I grab a rimmed baking sheet (or two, depending on how large your baking sheets are) and lay the veggies out in a single layer onto the baking sheet(s). You can cover the baking sheet bottoms with foil if you want easier clean up.

Put the sheets in the oven for about 18-20 minutes, rotating halfway through if using more than one pan or if your oven has uneven hot spots. Once the veggies are tender and start to brown, they are ready to serve!

I add a nice, big helping of veggies to a tortilla with all my favorite toppings, like reduced-fat cheese, salsa, and a pinch of cilantro.

Ideas for Customizing Vegetable Fajitas

  • Add black beans, pinto beans, or chicken if you want to up the protein of the fajitas.
  • Sliced avocado is also a great way to add some healthy fat.
  • I usually reach for pico de gallo as my salsa choice with these fajitas but any salsa you love will work.
  • Swap out any of the veggies for other veggies that you love.
  • Consider adding some wilted spinach or kale to the mix (steam in microwave) for more nutrition, flavor, and texture.
  • Mushrooms make these fajitas taste meatier as well. Try sliced portabellas or white button mushrooms.
  • Sometimes you can find pre-cut veggies (peppers, onions, mushrooms) in your grocer's produce section — I like to add these to the roasting pan mixture if I'm short on time.
  • If you feel like taking these veggies outside to grill them, I have a great recipe for that too!
  • Use plain Greek yogurt as a lower-calorie substitute for sour cream.
  • Cilantro is a love-it or hate-it thing. If you don't like it, don't put it on your fajita.

How to Use Leftover Vegetable Fajitas

These roasted vegetables can be used for so many different things. Grab your leftover veggies from the fajitas and use them for:

  • Roasted vegetables make a great addition to a grain bowl.
  • Serve these in flour, corn, or low-carb tortillas.
  • Did someone say roasted vegetable quesadillas?
  • Roasted veggies make a great addition to any taco, too — with or without meat.
  • Veggies that have been roasted or grilled are fine as-is and make a great side. No need to add carbs if you don't want to!
  • Add roasted veggies over beans, lentils, or other hardy grain.
  • Roasted veggies go great over a bed of lettuce as a different way to eat your greens.

Are roasted vegetable fajitas good for you?

Unless they are candied, boiled to death, or soaked in cheese and dressing, then most vegetables are good for you — even roasted. Although some nutrients will be lost in the cooking process, you won't lose the fiber and many of the vitamins and minerals. Plus, vegetables are a good source of food when you're looking for something that's low-calorie and filling. If roasted is the only way you like to eat them (or the only way you can get a pick S.O. or your kids to eat them), then there's no harm in that right?

Just remember to go easy on the oils and fats you use to roast with the veggies — too much unhealthy oil and you'll pretty much undo any good intentions you had for eating veggies in the first place. And when it comes to toppings, choose healthy options like avocado, Greek yogurt, and salsa.

What vegetables are good for veggie fajitas?

Although you can probably roast just about any veggie (cucumbers, hmmmm maybe not), in general, heartier veggies are better for roasting. I am constantly mixing up what I include in my fajitas. Some of my favs include:

  • Carrots
  • Bell peppers, any variety
  • Zucchini
  • Summer (yellow) squash
  • Onions
  • Asparagus
  • Green Beans
  • Eggplant
  • Sweet or Regular Potatoes
  • Parsnips
  • Broccoli
  • Cauliflower

Vegetables fajitas with roasted vegetables, corn, and pinto beans in a tortilla with shredded cheese and limes.

More Vegetarian Mexican Recipes

The Recipe
Roasted vegetable fajitas with bell peppers, onions, corn, carrots, zucchini, and pinto beans in tortillas with cheese and limes.

Roasted Vegetable Fajitas

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  • 2 zucchini, sliced into half moons
  • 2 carrots, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 red onion, sliced
  • 1 cup corn
  • 1 cup canned pinto beans, rinsed and drained
  • 1 tbsp. lime juice
  • 1 tbsp. olive oil
  • 8 corn tortillas
  • 1/2 cup salsa
  • 1/2 cup reduced fat shredded cheddar cheese
  • 1/4 cup cilantro, chopped

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Preheat the oven to 500 degrees. Toss the carrots, zucchini, onion, peppers, corn, and pinto beans with lime juice, olive oil, and fajita seasoning. Lay out flat on a baking sheet (covered with foil for easy clean up).

Zucchini, carrots, bell peppers, red onion, and corn on a baking sheet.

Roast for about 18-20 until vegetables are tender and beginning to brown.

Cook roasted vegetables for fajitas on a baking sheet with seasoning.

Serve in warmed tortillas with cheese, salsa, and cilantro.

Roasted vegetable fajitas in flour tortillas with salsa, cheese, and limes.
Nutritional Facts
Serving Size: 1.5 cups
Amount Per Serving
Calories 339
Calories from Fat 69
% Daily Value *
Total Fat 8g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 4mg
Sodium 893mg
Total Carbohydrate 57g
Dietary Fiber 8g
Sugars 13g
Protein 15g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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