Go Back

Sheet Pan Fajita Vegetables

These Sheet Pan Fajita Vegetables are an easy, flavor-packed side dish made with colorful bell peppers, red onions, and bold fajita seasoning. Roasted on one pan until perfectly tender, they're perfect for tacos, burritos, rice bowls, salads, and meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Mexican
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 3 bell peppers red, yellow, and orange, thinly sliced
  • 1 large red onion thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp kosher salt or to taste
  • ¼ tsp freshly ground black pepper
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro optional

Method
 

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper if desired.
  2. Add the sliced bell peppers and red onion to the sheet pan.
  3. Drizzle with the olive oil, then sprinkle over the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
  4. Toss everything together until the vegetables are evenly coated, then spread them into a single layer.
  5. Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized around the edges.
  6. Remove from the oven and drizzle with the fresh lime juice.
  7. Garnish with chopped cilantro, if using, and serve warm.

Notes

  • Slice the vegetables into similar-sized strips so they roast evenly.
  • Avoid overcrowding the pan to help the vegetables roast instead of steam.
  • Add mushrooms, zucchini, or sweet potatoes for extra variety.
  • Sprinkle with red pepper flakes if you like a little heat.
  • These fajita vegetables are delicious in tacos, burritos, quesadillas, rice bowls, salads, or wraps.