While fajitas are normally cooked in a skillet on the stovetop, sheet pan fajitas require much less effort. Just add everything to a pan and let them roast to perfection. As the vegetables cook, you’ll have time to prepare a batch of bean dip and creamy cilantro sauce, which takes the flavor over the top.
Ingredients You’ll Need
Portobello mushrooms give this recipe a meaty texture, without using animal products. Paired with bell peppers, onions, and spices they become quite flavorful, with minimal effort. You’ll also need tortillas for serving. Use corn tortillas or almond flour tortillas to keep these gluten-free, if needed. If you don’t feel like making the creamy cilantro sauce, serve these vegan fajitas with vegan sour cream or vegan cheese, instead. Pico de gallo and guacamole also make excellent toppings!
How to Make Vegan Fajitas
Preheat the oven to 400ºF and slice the mushrooms, onions, and bell peppers into strips. Add the vegetables to a large, rimmed baking sheet, drizzle with the olive oil, and toss well. In a small bowl, make the fajita seasoning by stirring together the chili powder, cumin, garlic powder, smoked paprika, and salt. Sprinkle the seasoning over the veggies and toss again, to make sure everything is evenly seasoned. Place the pan in the oven and roast until the vegetables are tender, about 25 minutes. They will shrink as they cook, and there’s no need to stir during the cooking cycle. The process is hands-off! While the vegetables are roasting, prepare the cilantro sauce by adding the cilantro, lime juice, hemp hearts, water, salt, garlic, and red pepper flakes to a blender. Secure the lid and blend until smooth and creamy. Set it aside until you’re ready to serve. You can use the same blender to prepare a quick bean dip if you’d like to add extra protein to your fajitas. Or, use a can of refried beans for convenience. To warm the tortillas, place each tortilla on a dry skillet over medium heat for 30 seconds, then flip and warm the other side until they are soft. Repeat with as many tortillas as you need for serving. You can also wrap a stack of tortillas in foil and warm them in the oven for the last 10 to 15 minutes of the vegetable cooking cycle. Serve the cooked veggies in a warm tortilla, with bean dip and cilantro sauce. Feel free to add any other toppings you love, such as sliced avocado, salsa, or guacamole. Leftovers can be stored separately in an airtight container in the fridge for up to 5 days. The veggies make an excellent addition to a burrito bowl with rice and black beans. Looking for more Mexican-inspired recipes? Try Black Bean Tacos, Vegan Quesadillas, or Sweet Potato and Black Bean Enchiladas for more ideas. If you try this Vegan Fajitas recipe, please leave a comment and star rating below letting me know how you like it!
