Go Back
+ servings

Vegetarian Sheet Pan Fajitas with Mushrooms and Peppers

Vegetarian Sheet Pan Fajitas are not only super easy, but packed with healthy veggies and super charged with spices. Topped with a quick and easy guacamole that always hits the spot.

Course dinner, Lunch
Cuisine Mexican
Keyword fajitas, tacos, vegan tacos, Veggie tacos
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8 tacos
Calories 273 kcal


Fajita Seasoning

  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 2 tsp Mexican oregano
  • 1 tsp smoked paprika
  • 1 tsp Kosher salt, more to taste
  • fresh ground black pepper, to taste


  • 4 Portabello mushrooms caps, sliced
  • 2 bell peppers (red and orange) cut into strips
  • 1 red onion, slices into wedges
  • 3 cloves garlic, sliced
  • 3 Tbs olive oil
  • 1/4 cup chopped fresh cilantro leaves
  • 2 limes (1 for juicing, 1 to serve as wedges)
  • 8 small corn or flour tortillas, warmed or toasted over open flame
  • 2 avocados


  1. Preheat oven to 400° F. Lightly coat a large sheet pan with non-stick spray.

  2. In a small bowl, combine chili powder, cumin, Mexican oregano, paprika, 1 tsp salt and a few grinds of pepper.

  3. Spread sliced mushrooms, bell peppers, onion and garlic onto the prepared baking sheet. Sprinkle chili powder mixture over the veggies. Drizzle olive oil over the top and gently toss to coat the veggies.

  4. Place into oven and bake for 20 minutes.

  5. Before serving, squeeze the juice of 1 lime over entire sheet pan and toss.

  6. Serve immediately with tortillas. Top with cilantro, guacamole and extra diced red onion and lime wedges.


Quick Guacamole

  1. 2 avocados, mashed
  2. 1 lime, juiced (start with 1/2 lime, add more juice to taste)
  3. 1/2 tsp salt, add more to taste
Nutrition Facts
Vegetarian Sheet Pan Fajitas with Mushrooms and Peppers
Amount Per Serving (1 g)
Calories 273
* Percent Daily Values are based on a 2000 calorie diet.