Easy yet delicious Vegan Sheet Pan Fajitas should be in your weekly meal rotation! Not only will you love the Mexican flavors of this recipe, who doesn’t also love not having to spend hours in the kitchen? Pair this meal with my Kiwi Lime Stress Relief Mocktail to drink! Other easy dinners to check out are One Pot Enchilada, One Pan Dumplings, One Pot Mexican Quinoa, and Crispy Black Bean Sweet Potato Tacos.
Why I Love This Recipe
- Sheet Pan Dinner: This super easy, minimal mess dinner is made all on one sheet pan in the oven.
- Plant-Based: This dinner is 100% plant-based as I use vegan chicken.
- Customizable: I love a build-your-own dinner for weeknights so it’s easier to appease everyone’s taste buds!
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Notes on Ingredients
- Peppers: I like to use different colored bell peppers like red, yellow and green but any mix of colors works.
- Onion: White onions give this dish a great classic fajita flavor. You can also use red onions.
- Vegan Chicken: I’m vegan so I use two bags of Daring chicken but you can use tofu or another protein of choice.
- Taco Seasoning: The easiest way to season fajitas is using a taco seasoning packet mix!
- Cilantro: Use fresh, not dried. Omit if you don’t like cilantro.
- Sour Cream: I like to make my own homemade cashew sour cream but store-bought is fine too.
- Tortillas: I like using soft fajita style tortillas. Warm them up before serving!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Sheet Pan Fajitas?
- Prep the vegetables. Slicing the onions and bell peppers and adding them to a sheet pan along with the vegan chicken.
- Coat the veggies and chicken with oil, add on the taco seasoning, and use tongs to toss everything together.
- Bake for 30 minutes.
- While the fajitas bake, warm the tortillas.
- Once the veggies and vegan chicken are done, assemble the fajitas.
- Enjoy!
- Step 1: First, chop all of the veggies and add them to a baking sheet with chicken.
- Step 2: Then, coat in olive oil and toss with taco seasoning.
- Step 3: Bake for 30 minutes until everything is cooked.
- Step 4: Finally, assemble the fajitas with desired toppings and enjoy!
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Commonly Asked Questions
Any! You can use any tortilla that you enjoy, or even get creative and put it over rice, lettuce, or spaghetti squash.
You can use any mix of any color of bell peppers–red, yellow, orange, and green.
Store leftover fajita fillings in the fridge in an air-tight container for up to 4 days. Reheat leftovers and assemble into more fajitas. Ran out of tortillas? Use rice or quinoa as a base and make a fajita bowl the next day.
“I am so in love with this recipe. It’s yummy, light yet, filling. As a Vegan I was also excited that my husband and daughter loved it as well. My husband usually doesn’t like what I eat says, my food is always bland well, not this dish, lots of flavor.”
– Heather
Extra Helpful Tips
- Use parchment paper under your peppers and onions to help make clean up easy. I use these parchment paper sheets–they don’t require any cutting or ripping.
- Warm up the tortillas before assembling the fajitas.
- Prepare your toppings–guac, sour cream, heat up the beans, etc.–while the veggies are in the oven cooking.
- If you are wanting the BEST sour cream, give a go at making homemade vegan cashew sour cream while the veggies are in the oven. Don’t have time to make it? Use a store-bought sour cream. If you are dairy-free, I love the Kite Hill brand.
If you tried this Vegan Sheet Pan Fajitas or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Sheet Pan Fajitas
Equipment
- 1 knife
Ingredients
- 1 bell pepper red
- 1 bell pepper yellow
- 1 bell pepper green
- 1 onion white
- 1 tbsp olive or avocado oil
- 1 packet taco seasoning
- 2 bags vegan chicken I use Daring brand (sub tofu!)
- 1 bag tortillas fajita
Garnish
- 1 lime
- sour cream homemade or store-bought
- cilantro
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Slice peppers and onion in strips (fajita style) and add to the baking sheet along with the vegan chicken.
- Coat the vegan chicken and veggies in olive oil and add the taco seasoning.
- Using tongs, make sure all of the sheet pan ingredients are coated with the taco seasoning.
- Bake in the oven for about 30 minutes or until fully cooked.
- Add the veggies and vegan chicken to the fajita soft taco shells and garnish with lime, cilantro, and sour cream.
Notes
- Warm up the tortillas before making your fajita.
- Prepare your toppings while the veggies are in the oven cooking.
- If you are wanting the BEST sour cream, give a go at making my vegan cashew sour cream while the veggies are in the oven. Don’t have time to make it? Use a store bought sour cream. If you are dairy-free, I love the Kite Hill brand sour cream.
Vidz says
First time making fajitas and they tasted divine!! So so good 🙂 LOVE THE TASTE!
Heather Ritter says
I am so in love with this recipe. It’s yummy, light yet, filling. As a Vegan I was also excited that my husband and daughter loved it as well. My husband usually doesn’t like what I eat says, my food is always bland well, not this dish, lots of flavor.
Jordan Stacy says
These fajitas were loved by vegans and nonvegans! My fiance is a meat-and-potatoes guy and he loved these hearty vegan fajitas. Will definitely make again!