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5 from 6 ratings

Oven Roasted Vegetable Fajitas

These oven Roasted Vegetable Fajita Tacos are tossed with Mexican spices then roasted in the oven. A quick and healthy 30 minute vegetarian (can be made vegan too!) dinner. Let the oven do all of the work for you!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: Mexican, oven roasted, Sheet Pan Meals, vegetable fajitas, vegetarian
Servings: 4
Calories: 436
Author: Natalie Gruendl from www.tasteslovely.com

Ingredients

Roasted Vegetables

  • 1 medium red bell pepper ribs and seeds removed, sliced 1/2" thick
  • 1 medium yellow bell pepper ribs and seeds removed, sliced 1/2" thick
  • 1 large red onion sliced 1/2" thick
  • 2 medium zucchini sliced in to 1/2" thick wedges
  • 1 ear of corn kernels sliced from cob
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 2 teaspoon salt
  • 2 teaspoon pepper

Fajita Toppings

  • 12 taco sized tortillas
  • 1 avocado sliced
  • shredded cheese
  • pico de gallo or favorite store bought salsa
  • sour cream
  • wedges of lime

Instructions

Roasted Vegetables

  • Preheat oven to 500 degrees, with the rack in the upper third. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, toss the sliced vegetables with olive oil. Then add cumin, salt and pepper, toss to combine.
  • Spread the vegetables in an even layer on the baking sheet. Roast for about 20 minutes, or until the vegetables are soft and starting to char on the edges.

Fajita's

  • Assemble the tacos with the roasted vegetables and desired toppings. And leftover roasted vegetables will keep in an airtight container for 1 week.

Notes

Feel free to mix up the veggies you use! My go to vegetables are the ones I listed in the recipe. But I've also added in broccoli or cauliflower or carrots or mushrooms. Whatever you have in your fridge will work just great.

Nutrition

Calories: 436 | Total Carbs: 60.7g | Protein: 9.7g | Fat: 20.3g | Fiber: 12.9g | Net Carbs: 48g