The Easiest Baked Fajita Veggies
If you’ve been cooking fajita veggies in a skillet on the stove, you’re doing it all wrong! Baking your veggies in the oven is the easiest way to get them perfectly tender with that delicious char in just 10 minutes, with very little prep work on your part! So simple, so delicious, and so versatile, these fajita vegetables will quickly become your family’s favorite!
You Will Love This
- There are just some things that are just better when they’re baked in the oven! Bacon, quesadillas, and fajitas are among those! They’re things that you *can* cook on the stovetop, but they are WAY easier to bake in the oven and require much less work.
- This is the easiest dinner ever! Fajita veggies are the easiest way to throw a delicious dinner together in no time. They bake entirely in the oven which means you’re free to focus on other things instead of standing over the stove! Slice up your veggies, toss them with a few spices and let the oven do the rest!
- These veggies are versatile! Pair them with brown rice and Avocado Cream Sauce for a simple burrito bowl. Add steak or shrimp if you want to add some protein. Or even use these fajita veggies to top your favorite burgers or sandwiches!
- If you loved this recipe, be sure to check out my:
Ingredients and Substitutions
- Bell Pepper – I use a mix of yellow, red, and green peppers as a variety of color is pleasing to the eye, but feel free to use whatever color peppers you prefer.
- Portobello Mushroom – Portobello mushrooms are the best for this recipe as they are large and will hold up to the cooking process. They will cook down quite a bit so be sure to cut them thicker than you might think.
- Red Onion – I like to use red onion for these fajitas, but you can use yellow or white onion as well.
- Spices & Herbs – Chili powder, cumin, garlic powder, paprika, and dried oregano combine for a homemade fajita seasoning that give these veggies their flavor with just the right amount of kick. If you like it spicy feel free to add some chipotle chili powder or cayenne pepper. Onion powder is a delicious addition as well!
Instructions
Preheat the oven to 400 degrees. Place peppers, mushrooms, and onions in a single layer on a large baking sheet. Drizzle with olive oil.
Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
Stir or toss to coat the veggies evenly.
Bake for 6-8 minutes. Then broil on high for 3-5 minutes to get a nice dark char on the edges of the veggies.
Serve on flour tortillas with your favorite fajita toppings.
Tips
- Slice peppers into thin strips as uniformly as possible. This will ensure that they all cook evenly.
- Slice the mushrooms slightly thicker than the peppers. They will reduce in size quite a bit as they cook so it’s important to cut them thick enough that they don’t disappear when they’re cooked.
- Line your pan with parchment paper or aluminum foil for super easy clean up!
- Spread the veggies out evenly in one layer on the pan. This will also ensure that they cook evenly and that they get evenly charred while you broil them.
- Everyone’s oven cooks differently, so keep a close eye on the veggies when you’re broiling them. My oven takes about 4-5 minutes to get a char on the veggies, but yours may take more or less time. You want to first roast the veggies to get them tender, and then the broil to get them charred and finish cooking them!
FAQ
Fajita toppings typically include cheese, salsa, sour cream, and guacamole, but you can switch it up to include your favorites! We love to add Pico de Gallo, Creamy Avocado Sauce, Chipotle Slaw, or Cilantro Lime Slaw as well!
Yes, but homemade are SO much better! Making fajita veggies at home means you can use the peppers, onions, and mushrooms you like plus you can season them just the way you want! And because they’re baked in the oven it’s mostly hands-off cooking time.
If you’re not into peppers you can replace them with extra mushrooms or onions. You could also use sliced zucchini in place of the peppers. If you’re looking for another vegan fajitas recipe with a bit more fiber, be sure to check out my chickpea fajitas recipe.
Make-Ahead, Storage, Freezing, and Reheating
- Make-Ahead: These copycat Chipotle fajita veggies are perfect for making ahead as they will stay good in the fridge for up to a week. You can also slice the veggies (with the exception of the mushrooms as they will oxidize and turn brown) up to a week in advance so when you want to make the fajitas you just have to toss the veggies in the seasoning and bake!
- Storage: Store leftovers in an airtight container in the refrigerator for up to a week.
- Freezing: I do not recommend freezing these veggies since they can get soggy when defrosted.
- Reheating: Reheat these fajita veggies in a pan on the stovetop with a little bit of oil, or spread them out on a sheet pan and reheat them in the oven at 350 degrees until they are warmed through again.
Easy Vegetarian Recipes
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The Easiest Fajita Veggies
If you’ve been cooking fajita veggies on the stove, you’re doing it all wrong! Baking your veggies is the easiest way to get them perfectly tender with that delicious char in just 10 minutes, with very little prep work on your part! So simple, so delicious, and so versatile, these fajita veggies will quickly become your family’s favorite!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1–2 large Portobello mushrooms, thinly sliced
- 1 small red onion, thinly sliced
- 3–4 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Kosher salt
- fresh cracked pepper
Instructions
- Preheat oven to 400 degrees. Place peppers, mushroom and onions in a single layer on a large baking sheet.
- Drizzle with olive oil.
- Sprinkle with chili powder, cumin, garlic powder, paprika, oregano, and a couple large pinches of salt and pepper.
- Toss to coat the veggies evenly.
- Bake for 6-8 minutes. Then broil on high for 3-5 minutes to get a nice dark char on the edges of the veggies.
- Serve on flour tortillas with your favorite fajita toppings!
Equipment
Buy Now → Notes
- Slice peppers into thin strips as uniformly as possible. This will ensure that they all cook evenly.
- Slice the mushrooms slightly thicker than the peppers. They will reduce in size quite a bit as they cook so it’s important to cut them thick enough that they don’t disappear when they’re cooked.
- Line your pan with parchment paper or aluminum foil for super easy clean up!
- Spread the veggies out evenly in one layer on the pan. This will also ensure that they cook evenly and that they get evenly charred while you broil them.
- Everyone’s oven cooks differently, so keep a close eye on the veggies when you’re broiling them. My oven takes about 4-5 minutes to get a char on the veggies, but yours may take more or less time. You want to first roast the veggies to get them tender, and then the broil to get them charred and finish cooking them!
I am making this tonight for dinner! My husband is going to make steak for his since I do not eat meat. I can’t wait to eat!!! Oh and hello from Waupaca!!
Can’t wait to hear what you think, Shannon! Always nice to meet a fellow Midwesterner 😉
Brilliant approach to fajitas! I have 3 BIG kids so cooking fajitas on the skillet takes 2 batches. No more!
This method of making fajita vegetables is so easy and delicious. Thank you!
I could not agree more, Kathryn! This is the only way that we make fajitas anymore because it’s just so simple 🙂