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. Serve with warm tortillas and your favorite toppings for a delicious weeknight meal.
Equipment
- Baking Sheet
- Parchment Paper
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 3 bell peppers (red, yellow, orange)
- 1 onion (red or yellow)
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning (store-bought or homemade)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8-12 tortillas (corn or flour)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Slice the bell peppers and onions into 1/4-inch thick strips, ensuring they are uniform in size. Combine them on the prepared baking sheet.
- Drizzle the vegetables with olive oil, then sprinkle with fajita seasoning, garlic powder, salt, and black pepper; toss to coat evenly.
- Spread the seasoned vegetables in a single layer on the baking sheet, making sure not to overcrowd; use a second baking sheet if necessary.
Cooking
- Bake for 20-25 minutes, stirring halfway through, until the vegetables are tender-crisp and slightly charred.
- While the vegetables are roasting, warm the tortillas using your preferred method: microwave, dry skillet, or wrapped in foil in the oven during the last few minutes.
Serving
- Serve the roasted vegetables immediately with the warm tortillas and your favorite toppings.
Notes
Customize your fajitas with toppings such as avocado, salsa, sour cream, or fresh cilantro.