Oven Fajitas with Veggies
Oven Fajitas with Veggies! Making these veggie fajitas in the oven is such a simple meal. Throw everything in together, and dinner is ready in just 30 minutes. Customize them however you like.
These oven fajitas are so incredibly yummy (and easy!) that they’ve become my go-to recipe just about weekly.
I first created these veggie fajitas a few years ago when I was pregnant and didn’t want to spend too much time on my feet and, therefore, in the kitchen.
These oven fajitas are just as delicious as regular fajitas, but with a fraction of the effort! Toss your sliced veggies with oil and seasonings, then roast until tender!
Serve with your favorite toppings and enjoy. See below for tips and more details about making these oven fajitas, or scroll down to the recipe card for the full ingredient list and directions.
Table of Contents
Oven Fajitas Ingredient Notes
- Peppers: As the base of these veggie fajitas are peppers and onions, I use quite a few peppers for best results. Not only does this provide a lot of color, but a balance of sweetness as well.
- Onion: I prefer sweet or white onion for fajitas, but other onions will work, including red onion.
- Spices: The combination of dried spices makes these taste like fajitas! For spicier fajitas, add in more cayenne pepper or add in chipotle powder.
- Tortillas: I like flour tortillas for this recipe, but corn tortillas will also work for a gluten-free version.
- Toppings: Any toppings work for this! I prefer chopped cilantro, sour cream, and guacamole
How to Make Oven Fajitas
Prep the Veggies
Preheat the oven, then prep the veggies. Slice your peppers and onions, then toss with oil and spices, making sure that the veggies are well coated with the seasonings.
Roast
Spread in a single layer, place in the oven and roast until very tender, tossing halfway through.
Serve
Warm tortillas, then add in the veggie fajitas from the oven and serve with your favorite toppings.
Variations and Substitutions
Fajita peppers can easily be the cornerstone of most of my meals. I love them wrapped up in a soft tortilla, sometimes with beans, sometimes with scrambled eggs and hot sauce, and sometimes with crumbled taco tofu.
If you like the flavor of fajitas, then I recommend making a double batch of these vegetables. Serve them first as these oven fajitas, then tuck any leftovers into my fajita enchiladas.
This recipe is really customizable. If you’ve got any protein that you want to serve with, add it to the pan before cooking. I often add a can of black beans for 5-10 minutes before pulling the veggies out of the oven to warm through.
Perhaps the best thing about this recipe is that they were made to feed a crowd. Slice all the vegetables ahead of time, then pop in the oven whenever you are ready. Ta-da. That’s it! Dinner is served.
More Mexican-Inspired Recipes
- Crispy Tacos with Queso Dipping Sauce
- Mushroom Fajitas with Vegan Queso Blanco
- Vegan Lentil Tacos
- Roasted Vegetable Tostadas
- Blackened Tofu Tacos with Pineapple Slaw
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Oven Roasted Veggie Fajitas
Ingredients
- 2 red bell peppers, sliced thin
- 2 green bell peppers, sliced thin
- 1 orange bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 onion, red or yellow, sliced into thin strips
- 1 1/2 tablespoons oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cane sugar, optional to balance the spice
- 1/2-3/4 teaspoon kosher salt
- 1/2 cup chopped fresh cilantro
- 10 Tortillas, for serving (I got about 8-10 fajitas with this recipe, depending on how much you fill them)
- Toppings of choice
Instructions
- Preheat the oven to 425 degrees F.
- Place the peppers and onions in a large bowl and toss with the oil and spices. Toss well to combine, trying to coat the peppers with all of the spices.
- Place mixture in a single layer on a baking sheet and roast for 25-30 minutes, until tender. Check on the mixture around 20 minutes, making sure they don’t burn. I love these with a bit of sour cream (vegan or regular) and a dollop of guacamole.
- Remove from the oven and divide among tortillas. Top as you'd like! If you want a heartier meal, stir in a cup of black beans right after the peppers come out of the oven.
Nutrition
This recipe was first posted in 2017 and updated in 2024.