Sheet Pan Veggie Fajitas

30 minutes

easy

2 servings

Sheet pan veggie fajitas are made with roasted veggies and a spices you probably already have at home. The best part is that you don’t need to babysit the stove since everything is cooked in the oven or airfryer on one sheet pan.

Served with tortillas, guac, and salsa, vegan black bean fajitas make a quick, balanced, and tasty meal!

Sheet pan fajita veggies: what to include

Sheet pan veggie fajitas are seriously the best because they are what I call an “empty-the-fridge” meal. If you’ve got sad-looking veggies in the back of your fridge, roasting them for a vegan fajita is the perfect way to bring them back to life and reduce food waste!

Sheet pan fajitas veggies inspo:

  • Bell peppers of all colours
  • Onion (red or yellow)
  • Mushrooms
  • Asparagus
  • Broccoli
  • Pineapple
  • Zucchini

For more vegan fajita recipes and ideas, check out this page for easy sheet pan vegan fajitas. Honestly, any veggies are perfect in these fajitas! The more colours, the better.

Are sheet pan veggie fajitas healthy?

These are the best vegan fajitas because they are delicious and are also so good for you! Bell peppers pack in tons of vitamin C, beans provide plant-based fibre, and whole-wheat tortillas are complete with whole grains.

This vegan fajita meal is balanced with carbs, fat, and protein to keep you satisfied, full, and feeling good! Plus, it hits all the main food groups – veggies, whole grains, and healthy protein. Talk about a win!

 

Please let me know if you make these sheet pan veggie fajitas ! And leave a comment with any questions or suggestions you might have. I love chatting with you all!

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I am a plant-based Registered Dietitian specialized balanced vegan eating and relationships to food.  Click here to book a free discovery call with me!

 

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Ingredients

Adjust Servings
2 bell peppers (red, orange or yellow), sliced
1 medium onion, sliced
1.5 tsp chili powder
0.5 tsp garlic powder
1 tsp ground cumin
0 salt, to taste
black pepper, to taste
1 cup canned low-sodium black beans, drained and rinsed
0.5 tbsp olive oil
2 medium whole wheat tortillas, or 4 small ones
3 tbsp guacamole
3 tbsp salsa
Nutritional Information
365 Calories
10g fat
61g carbohydrate
17g fibre
7g sugars
14g protein
925mg sodium
871mg potassium
191mg calcium
5mg iron

Directions

1.
To a baking sheet lined with parchment, add bell peppers, onion, olive oil, and spices. Cook in the oven or airfryer at 400F for 20 minutes or until cooked through, tossing halfway.
Mark as complete
2.
Sprinkle black beans on top of vegetables on the baking sheet and return to the oven for another 5 minutes.
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3.
Divide black bean vegetable mixture between tortillas, top with guacamole and salsa, and serve.
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