Description
Trying to find a quick and easy vegan and veggie lunch or dinner for the family? Try these meat-free Easy Vegan Fajitas – Baked Fajitas, loaded with vegetables that take just 25 minutes to make. There’s nothing better than vegan fajitas: a plant-based dinner that everyone loves!
Ingredients
Units
Scale
- 1 big – Red Bell pepper (Julienne)
- 1 big – Green Bell pepper (Julienne)
- 1 big – Yellow Bell pepper (Julienne)
- 1 big – Beetroot (Julienne)
- 1 cup – Carrot (Julienne)
- 1 cup – Broccoli florets
- 1 cup – Button Mushroom (sliced)/Portobello Mushrooms
- 1 big – Onion (sliced)
- 4 tbsp – Olive oil
- 1 tsp – Garlic powder
- 1 tsp – Onion powder
- 1 tsp – Paprika
- 1 tsp – Cumin powder
- 6 – Tortillas
- Pink salt to taste or regular salt to taste
Instructions
- Preheat oven to 450 degrees F. In a bowl, make a dressing add olive oil, onion powder, garlic powder, paprika, cumin powder, and pink salt.
- Mix everything nicely. Our dressing is ready. Keep it aside for later use.
- In a large bowl, add red bell pepper juliennes, green bell pepper juliennes, yellow bell pepper juliennes, button mushroom sliced, carrot juliennes, onion sliced, beetroot juliennes, and broccoli florets.
- Pour the dressing or seasoning over the veggies.
- Coat the veggies and seasoning nicely with the help of a spatula.
- In a baking tray add all the veggies and then roast them in the oven for 20 minutes.
- After 15 minutes take it out from the oven.
- Put the roasted vegetables in tortillas to serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
[equipments]Notes
- We used 2 medium tortillas per person for this recipe, which makes enough for 4 people. If you would like to scale this recipe up, please refer to the scale tool in the recipe card.
- Skip marinating the vegetables if you’d like to make these faster. With or without the 10-minute marinate, they taste just fine.
- Despite the fact that these vegetable fajitas are vegan, I haven’t labeled them as such because I have added sour cream to the dish at the end for decoration.
- Use gluten-free tortillas to make them gluten-free.
- These vegetable fajitas are best eaten fresh, however, you can keep leftover vegetables in the fridge for a day or two if you have any leftover. If the vegetables are frozen, they will become soggy once defrosted.
- If you are reheating leftover cooked vegetables, add them to a skillet and cook with a little oil until hot or bake them 10 minutes in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked or Air - Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 4 fajita
- Calories: 593Kcal
- Sugar: 12g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 4g
- Trans Fat: 7g
- Carbohydrates: 5.2g
- Fiber: 24g
- Protein: 1.3g
- Cholesterol: 0g