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Easy Vegan Fajitas - Baked Fajitas

Easy Vegan Fajitas – Baked Fajitas


  • Author: Sanchita Dey
  • Total Time: 30 minutes
  • Yield: 4 fajita 1x
  • Diet: Vegetarian

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 tspGarlic powder
  • 1 tspOnion powder
  • 1 tspPaprika
  • 1 tspCumin powder
  • 6Tortillas
  • Pink salt to taste or regular salt to taste

Instructions

  1. 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.
  2. Mix everything nicely. Our dressing is ready. Keep it aside for later use.
  3. 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.
  4. Pour the dressing or seasoning over the veggies.
  5. Coat the veggies and seasoning nicely with the help of a spatula.
  6. In a baking tray add all the veggies and then roast them in the oven for 20 minutes. 
  7. After 15 minutes take it out from the oven.
  8. Put the roasted vegetables in tortillas to serve.

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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

Keywords: fajita vegetables, quick roasted vegetable fajitas, vegetable fajita recipe