Go Back
For these tasty sheet pan veggie fajitas, you will need a mix of colorful vegetables. Here’s what to gather: - 2 bell peppers (any colors), sliced - 1 large red onion, sliced - 1 zucchini, sliced into half-moons - 1 yellow squash, sliced into half-moons - 1 cup cherry tomatoes, halved These vegetables bring great flavor and crunch. Next, let's spice it up! You will need: - 3 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste These spices add warmth and depth to your fajitas. Don't forget the tortillas and garnishes! You will need: - 8 small tortillas (corn or flour) - Fresh cilantro, for garnish - Lime wedges, for serving These simple additions make your fajitas shine. For the full recipe, check out the complete guide! First, preheat your oven to 400°F (200°C). This helps cook the veggies just right. Line a large baking sheet with parchment paper. This makes cleanup easy. Next, in a big bowl, combine the sliced bell peppers, red onion, zucchini, yellow squash, and halved cherry tomatoes. These colors will make your dish pop! Drizzle olive oil over the veggies. Then, sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Toss everything well until the veggies are coated. Spread the seasoned veggies evenly on the baking sheet. Roast them in the oven for 25 to 30 minutes. Toss them halfway through for even cooking. You want them tender and a bit charred. While the veggies roast, warm the tortillas in a dry skillet over medium heat. Cook each side for about 30 seconds until they feel soft and pliable. This makes filling them easy. Once the veggies are done, take the baking sheet out of the oven. Let the veggies cool for a couple of minutes. To assemble each fajita, spoon a generous amount of the roasted veggie mix onto a warm tortilla. Garnish with fresh cilantro for a burst of flavor. Serve with lime wedges on the side. Squeeze lime juice over the fajitas. This adds a fresh zing. For the complete details, check out the Full Recipe. To roast veggies well, cut them into similar sizes. This helps them cook evenly. I like to use a mix of fresh bell peppers, onions, zucchini, yellow squash, and tomatoes. Each adds a unique flavor and color. Toss them in olive oil and spices to ensure they soak up all the goodness. To get that perfect char, spread the veggies out. If they are too close, they will steam instead of roast. Roast them in a hot oven, around 400°F (200°C). This high heat will help create that nice crispy texture. Toss the veggies halfway through to ensure they brown well on all sides. These veggie fajitas are great on their own, but you can make them even better. I love to serve them with dips like guacamole or salsa. These add extra flavor and creaminess. Try adding a drizzle of lime juice for a zingy touch. For sides, consider serving them with rice or beans. These pair well and make the meal heartier. You can also add a simple salad for a fresh crunch. Feel free to swap out the veggies. If you have other favorites, like mushrooms or carrots, use them! Each veggie brings its own taste. You can also change up the spices. Try adding some garlic powder for a kick or a pinch of cayenne for heat. Toppings are fun too! Consider adding avocado slices or a dollop of sour cream for richness. For more details, check the Full Recipe for Sheet Pan Veggie Fajitas to guide you in your cooking adventure! {{image_2}} You can make these fajitas even heartier by adding protein. Beans are a great choice. Black beans or pinto beans work well. Just mix them in with the veggies before roasting. If you want meat, add chicken, beef, or shrimp. Cook the meat separately, then mix it into the roasted veggies. This makes it a complete meal full of flavor and nutrients. Want to change the taste? Try using different spices. Add curry powder for a Indian twist, or smoked paprika for a Southern kick. You can also sprinkle on some lime juice for brightness. If you like it sweet, add a bit of honey or agave syrup. For heat, a dash of cayenne or sliced jalapeños will do the trick. Experiment to find your favorite combo! If you're gluten-free, switch to corn tortillas. They taste great and hold up well. For a vegan twist, skip any meat and use beans for protein. You can also find vegan tortillas made without animal products. This makes the dish friendly for all diets while still being tasty and filling. Store your veggie fajitas in an airtight container. This keeps them fresh and tasty. Place them in the fridge within two hours of cooking. Your leftovers will last about three to four days. For best results, reheat fajitas in the oven. Set it to 350°F (175°C). Spread the veggies on a baking sheet. Heat for about 10 minutes until warm. You can also use a skillet. Just stir gently over medium heat. To warm tortillas, place them in a dry skillet. Heat for 30 seconds on each side. This keeps them soft and easy to fold. Yes, you can freeze your assembled fajitas! Wrap each one tightly in foil or plastic wrap. Place them in a freezer bag. They can last up to three months. To freeze separately, store the veggies and tortillas in separate bags. To reheat, thaw in the fridge overnight. Then, warm them in the oven or skillet as mentioned before. You know the veggies are done when they are tender and slightly charred. The edges should be golden brown. You can also poke a fork into them to check if they are soft. This roasting method brings out the natural sweetness of the vegetables. Yes! You can chop the veggies a day before. Store them in an airtight container in the fridge. When you’re ready, just toss them with oil and spices and roast. This saves time on busy days. Serve fajitas hot on a plate. You can stack the tortillas next to the veggies. Add fresh cilantro on top for color. Squeeze lime juice over everything to add a zesty kick. This makes your dish look and taste great. Absolutely! You can use bell peppers, mushrooms, or even eggplant. Each vegetable adds its own flavor. For instance, mushrooms give a meaty taste. Feel free to mix and match to find your favorite combo. For the complete step-by-step guidance, check out the Full Recipe. It will help you create a delicious meal with ease! In summary, this post covered the essential ingredients and instructions for making delicious sheet pan veggie fajitas. You learned about roasting vegetables, warm tortillas, and assembling a great meal. Remember to follow tips for even roasting and explore different flavor profiles. You can customize your fajitas with various proteins and spices. Refrigerating leftovers keeps them fresh, while reheating tips ensure they taste great. For more details, refer to the complete recipe. Enjoy your cooking adventure!

Sheet Pan Veggie Fajitas

Discover how to make delicious Sizzling Sheet Pan Veggie Fajitas with this easy recipe! Bursting with colorful bell peppers, zucchini, and cherry tomatoes, these fajitas are not only healthy but also full of flavor. Perfect for a quick weeknight dinner, all you need is one sheet pan and 40 minutes. Click through for the full recipe and learn how to impress your family and friends with this tasty dish!
Print Recipe Pin Recipe

Ingredients
  

2 bell peppers (any colors), sliced

1 large red onion, sliced

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8 small tortillas (corn or flour)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a large mixing bowl, combine the sliced bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes.

      Drizzle the olive oil over the veggies, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.

        Spread the seasoned veggies evenly on the prepared baking sheet.

          Roast the vegetables in the preheated oven for 25-30 minutes, tossing halfway through, until they are tender and slightly charred.

            While the veggies are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

              Remove the sheet pan from the oven and let the veggies cool for a couple of minutes.

                To assemble the fajitas, spoon a generous amount of the roasted veggie mixture onto each tortilla.

                  Garnish with fresh cilantro and serve with lime wedges on the side for drizzling juice over the fajitas.

                    Prep Time: 10 mins | Total Time: 40 mins | Servings: 4