This Sheet Pan Fajita Veggies Recipe features bell peppers and onions roasted until soft and tender with crispy edges. Minimal prep and even less cleanup! Use this veggie side dish to make bowls, burritos, salads, and more! 

bell pepper and onion fajita veggies on a sheet pan this recipe

What Makes This Recipe Great

You know how much I love Chipotle. I have this hack to feed my family of 6 for even less than you would imagine. However, it’s not always convenient or affordable to eat out and a Mexican dish isn’t complete without delicious fajita veggies! 

Enter, these Sheet Pan Homemade Fajita Veggies! They are as delicious and easy as it gets! All you need are bell peppers, red onions, salt, black pepper, and oregano! Super simple ingredients, tons of flavor, and the perfect topping for a burrito bowl, taco salad, and other favorite Mexican-inspired dishes. Plus, you can use your favorite onion and bell pepper varieties, season how you like, and fully customize to your preferences!

To make it such a simple recipe, I chop the bell pepper and onion, then throw them on a rimmed baking sheet to roast. The oven does all the work for me and it’s virtually no cleanup. You can store them in the fridge or freezer and use them in any dish you want.

Ingredient Notes

  • bell peppers: You can use green peppers, yellow bell peppers, orange peppers, or red. I love to use a variety of colors because the colorful vegetables make it all so pretty! 
  • red onion: You can also use white onions or yellow onions if desired. 
  • avocado oil or olive oil
  • salt
  • black pepper
  • oregano
bell pepper and onion fajita veggies on a sheet pan

Step-by-Step Instructions

  1. Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
  2. Slice your onions and bell peppers into thin strips. If you prefer thick strips, cut them as desired.  
  3. Toss the vegetables in a large bowl with avocado oil. Spread in an even layer on the baking sheet and season with salt, pepper + oregano.
  4. Roast for 35-45 minutes, until soft and getting char marks.
  5. Serve warm.

Expert Tips

  • Stovetop Method: In a large cast iron skillet over medium heat, place your oiled and seasoned veggies on the hot pan. Saute for 7-10 minutes until tender and charred to your liking.
  • Fajita Seasoning blend: If desired, you can use a packet of seasoning that you would use for chicken or veggie fajitas, however, I find that a simple salt/pepper/oregano mix is perfect. Depending on your spice preferences, a packet or homemade fajita seasoning (a simple blend of cumin, chili powder, onion powder, garlic powder, and paprika) would taste great. Taco seasoning would also work!
  • Variations: Feel free to use any color of bell peppers and a variety of onions you like. You can also add portobello mushrooms or another variety if desired. They make a great addition if you enjoy mushrooms!
  • Fajitas: These veggies go great with any protein– whether you make vegetable fajitas, chicken fajitas, steak fajitas, or shrimp fajitas. Use flour tortillas or corn tortillas, and garnish with your favorite toppings: cilantro, sour cream, lime juice, and more. Keep in mind that you’ll want to use carb-friendly tortillas if keto.

Serving Tips

Enjoy these copycat Chipotle fajita veggies with:

Storage Tips

Store leftover fajita veggies in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop and serve with a warm tortilla or your favorite ways to serve them. 

To freeze, cool your veggies, then store them in a freezer-safe bag and freeze for up to 2-3 months. Cook straight from frozen and serve. 

Recipe FAQs

Are these fajita veggies vegan and gluten-free?

Yes! All ingredients (oil, veggies, and spices) are vegan and gluten-free.

More Mexican-Inspired Recipes

Easy Ground Beef Burrito Bowl Recipe

Easy Keto Taco Salad

Easy Spicy Mexican Coleslaw with Creamy Lime Dressing

Slow Cooker Mexican Shredded Chicken Tacos

Mexican Charred Corn Salad

Street Style Crispy Carnitas Tacos

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Easy Sheet Pan Fajita Veggies

Servings: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
This Sheet Pan Fajita Veggies Recipe features bell peppers and onions roasted until soft and tender with crispy edges. Minimal prep and even less cleanup! Use this veggie side dish to make bowls, burritos, salads, and more! 
5 from 6 ratings
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Ingredients 
 

  • 2 bell peppers, sliced
  • 2 red onions, sliced
  • 2 tablespoons avocado oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano

Instructions 

  • Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the vegetables with avocado oil. Spread in an even layer on the baking sheet. Season with salt, pepper + oregano.
  • Roast for 35-45 minutes, until soft and getting char marks.
  • Serve warm.
  • Will keep in an airtight container refrigerated for at least 5 days.

Notes

Expert Tips

  • Stovetop Method: In a large cast iron skillet over medium heat, place your oiled and seasoned veggies on the hot pan. Saute for 7-10 minutes until tender and charred to your liking.
  • Fajita Seasoning blend: If desired, you can use a packet of seasoning that you would use for chicken or veggie fajitas, however, I find that a simple salt/pepper/oregano mix is perfect. Depending on your spice preferences, a packet or homemade fajita seasoning (a simple blend of cumin, chili powder, onion powder, garlic powder, and paprika) would taste great. Taco seasoning would also work!
  • Variations: Feel free to use any color of bell peppers and a variety of onions you like. You can also add portobello mushrooms or another variety if desired. They make a great addition if you enjoy mushrooms!
  • Fajitas: These veggies go great with any protein– whether you make vegetable fajitas, chicken fajitas, steak fajitas, or shrimp fajitas. Use flour tortillas or corn tortillas, and garnish with your favorite toppings: cilantro, sour cream, lime juice, and more. Keep in mind that you’ll want to use carb-friendly tortillas if keto.

Serving Tips

Enjoy these copycat Chipotle fajita veggies with:

Storage Tips

Store leftover fajita veggies in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop and serve with a warm tortilla or your favorite ways to serve them. 
To freeze, cool your veggies, then store them in a freezer-safe bag and freeze for up to 2-3 months. Cook straight from frozen and serve. 
Cuisine: American
Course: Side Dish
Author: Natalie
Calories: 92, Total Carbs: 7g, Protein: 1.1g, Fat: 7.2g, Fiber: 2.2g, Net Carbs: 5g
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