Easy Vegan Chicken Fajitas Sheet Pan (wfpb)

Vegan Sheet Pan Fajitas with Portobello Mushrooms, Bell Peppers, Onions served in a skillet pan with tortillas, salsa and guacamole

Easy Vegan Chicken Fajitas Sheet Pan (wfpb)

Vegan fajitas can be prepared quickly and easily. You need portobello mushrooms, peppers, onions and typical Fajita spices such as chili, paprika and cumin and your vegan dinner is on the table in no time. Topped with guacamole and salsa, these vegetarian and wfpb fajitas leave the traditional Mexican dish behind.

Course Dinner

Cuisine Mexican

Keyword baked, cooking, dinner, easy, fajitas, fast, fat-free, gluten free, how to make, oil-free, oven baked, portobello mushrooms, quick, recipes, sheet pan, sugar-free, vegan, vegetarian, weeknight dinner, wfpb

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 482kcal

Author Jasmin

Equipment

Casserole Pan

Ingredients

Seasoning mixture:

1 teaspoon chili powder
1 ½ teaspoon ground cumin
1 teaspoon paprika powder
½ teaspoon ground coriander
Sea salt and pepper
½ teaspoon onion powder

Fajita filling:

4 large Portobello mushrooms in strips
1 green and red pepper in strips
1 medium onion halved and in strips
2 garlic cloves chopped
2 tablespoons fresh lime juice
3 tablespoons chopped fresh coriander

To serve

8 tortillas corn or millet grain flour

Topping:

vegan sour cream avocado, guacamole, salsa, diced tomatoes

Instructions

Place the sliced mushrooms, peppers and onions on a baking tray lined with baking paper. Now sprinkle the vegetables with the spices. Stir the vegetables briefly with your hands until the spices are evenly distributed. Now bake at 350°F (175°C) until the vegetables are tender. Serve the fajita stuffing in tortillas.

Video

Nutrition