Sheet Pan Veggie Fajitas
Quick and easy sheet pan veggie fajitas with colorful bell peppers and onions, seasoned to perfection and roasted until tender-crisp. Perfect for a delicious and healthy weeknight meal.
Equipment
- Large rimmed baking sheet
- Parchment paper (optional)
- Large bowl
- Skillet (optional)
- Oven
Ingredients
Main Ingredients
- 2-3 large Bell Peppers A mix of colors (red, yellow, orange, green)
- 1 large Onion red or yellow, sliced into thick half-moons
- 2 tablespoons Olive Oil
- 2 tablespoons Fajita Seasoning store-bought or homemade
- Salt & Black Pepper To taste
- Tortillas Small or medium flour or corn
Optional Toppings
- Fresh cilantro
- Lime wedges
- Avocado or guacamole
- Sour cream or Greek yogurt
- Salsa
- Shredded cheese
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or grease it lightly.
- Slice the bell peppers and onion into 1/4-inch thick strips, ensuring uniform size.
Cooking
- In a large bowl, combine the sliced peppers and onions with olive oil, fajita seasoning, salt, and pepper; toss to coat thoroughly.
- Spread the seasoned vegetables onto the prepared baking sheet in a single layer, using two pans if necessary to prevent overcrowding.
- Roast for 20-30 minutes, flipping halfway through, until the vegetables are tender-crisp and slightly caramelized.
- While the vegetables are roasting, warm the tortillas using a dry skillet, oven, or microwave.
Serving
- Transfer the hot fajita vegetables to a serving platter and serve immediately with warmed tortillas and your favorite toppings.
Notes
For extra flavor, squeeze fresh lime juice over the fajitas before serving. Adjust the amount of fajita seasoning to your spice preference.