These easy and customizable veggie sheet pan fajitas are the perfect weeknight meal! They are filled with protein, veggies and pair well with any sides you want.
This is a sponsored conversation written by me on behalf of Knorr. The opinions and text are all mine.
When it comes to sheet pan recipes, the sides and toppings really finish the meal off perfectly! When it comes to veggie filled fajitas, we love pairing them with a side of protein and a tasty grain like the Knorr® Fiesta Sides Spanish Rice. This recipe has it all!
I love a good all-encompassing easy meal that you can customize. With three kids, and a crazy schedule, I need something to be easy! Dinner can be a bear of a time, especially with all three kids having different tastes and preferences!
So making these veggie filled sheet pan fajitas and all the sides gives me a break from the "I don't like this dinner" whining that often comes from at least one of the little
devils angels. And a huge bonus is that they don't break the bank, with only $2 per serving!
What do you serve fajitas with?
In my world, you can serve them with literally anything, but to play to our preferences, I customized this recipe to fit all of our needs: nutritious, filled with veggies, added protein, and lots of customizable options.
We love our grains, so rice had to come with these. This time, I chose to use the Knorr® Fiesta Sides Spanish Rice. It's so easy to make, done in 7 minutes while the baking is happening, plus:
- No artificial flavors
- No colors from artificial sources
- No added MSG
- Easily accessible
- Available in loads of stores (see here where you can find it near you)
Since all you do is dump and cook, you don't need to prep anything extra. You can also easily up the veggies by throwing in some frozen riced cauliflower after it's done cooking, but it's totally optional!
If you're on a budget, this is a great choice too. This total meal, including the Knorr® Fiesta Sides Spanish Rice, is only about $2 per serving to feed a family of four. And this is on the high end since I live in a place where stuff is more expensive (ugh, at least we have great weather!).
You can also easily serve this in tortillas or eat it as a bowl – the rice adds the grains and with the veggies and protein, it's an all-encompassing everything-you-need kinda meal!
Do you put lettuce in fajitas?
Absolutely! I personally feel like you can add anything you want in fajitas. I wouldn't cook the lettuce, ewe, but throwing some in a tortilla or with your bowl is just added greens!
How do you cut vegetables for fajitas?
I like to slice mine, but there really is no wrong or right way. I think that you should cut the veggies however your family, think picky kids, will eat them!
Can you use red onion in fajitas?
Yep! I use it in this recipe. I like to use a mix of red and green onions, but choose whatever works for you. Red onions roast really well and give a great flavor.
What are good toppings for fajitas?
I love ALL the toppings when it comes to my food. Here are some of our favorites:
- Beans (included in this recipe)
- Avocado or guacamole
- Sour cream (see my homemade dairy free version here)
- Fresh sliced jalapeños to spice it up
- Pickled jalapeños
- Pickled carrots
- Hot sauce
What is the difference between fajita seasoning and taco seasoning?
Both have similar ingredients, and can really be customized for what works for you. I added the spices I liked, but you can also simply add a ready fajitas seasoning packet. The main difference is the amounts of each type of spice in each mix.
In general, taco seasoning is known to carry more of a strong flavor, while fajita seasoning is more subtle. Fajitas have a little tang to them due to the lime while you don't usually put lime in taco filling.
How to Make Veggie Sheet Pan Fajitas
The thing I love about this recipe is that the oven does most of the work. They are easy to throw together and once they are cooking, you can handle the rest of the night's crazy!
- Prep the veggies and beans with seasoning on a pan.
- Make the Knorr® Fiesta Sides Spanish Rice (following the instructions on the back of the pack).
- Put together any way you want with all of the toppings!
Veggie Sheet Pan Fajitas
- 10 ounces peppers of choice , sliced (I used green, red and yellow)
- 5 ounces mushrooms , sliced (any kind work)
- 3 ounces red or green onions , sliced (or mix of both)
- 1 tablespoon lime juice
- 3 cups cooked pinto beans , drained, rinsed and dried (about two 15 ounce cans)
- ½ packed cup chopped cilantro , divided
- 1 teaspoon cumin , divided
- 2 teaspoons chili powder , divided
- 1 teaspoon smoked paprika , divided
- 1 teaspoon garlic powder , divided
- 1 teaspoon sea salt , divided
- ½ teaspoon ground black pepper , divided
- Drizzle of oil for roasting , optional (can also use broth if oil free)
- Cooked Spanish Rice (I used Knorr brand Fiesta Sides Spanish Rice which is a 5.6 ounce dry packet)
- Cooked/frozen Riced Cauliflower , optional (see note)
- Tortillas of choice , optional (can also serve this as a bowl)
Toppings (these are customizable):
- Avocado or guacamole
- sour cream
- sliced fresh jalapeños or pickled jalapeño slices
- shredded lettuce
- Preheat oven to 400 F/ 205 C.
- Separate the veggies (peppers, mushrooms and onions) and beans on two parchment lined cookie sheets.
- Put the lime juice and half of the cilantro and spices on the veggies, drizzle with oil if using and mix with your hands. Spread out across the sheet.
- Put the other half of the cilantro and spices on the beans, drizzle with oil if using and mix with your hands. Spread out across the sheet.
- Bake for 30 minutes.
- Meanwhile, make the Spanish rice. When done, mix in the riced cauliflower if using. If you are using frozen, just put it right into the hot rice and it will defrost. Heat a little as necessary to warm it back up. Set aside.
- Prep any toppings you are using.
- When the veggies and beans are done, serve as you desire! We like to do both bowls and inside tortillas.
- The riced cauliflower is optional, I liked adding it for an extra dose of veggies. You will have more rice/cauliflower rice side if you do this, but it’s great added to burritos or bowls the next day! I added about 2 cups and had enough total extra for another dinner.
- You can add any other toppings and sides you like.
- Instead of the spices I added, you can also add a ready fajita seasoning packet, just make sure the total amount is the same. Or adjust to meet your flavor preference.
- We made these as a bowl and served in tortillas.
- Nutrition facts and total cost include the fajita portion and the Knorr brand Spanish rice side only, other sides and toppings will change the total nutrition. See individual sides and toppings to calculate total.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Oh hey! I made this Friday night (Friday night fajitas!). FANTASTIC! I may have let the veggies/beans cook a little long (I was sort of doing some gardening at the same time...oops) I thought I may have ruined the beans, since the outside edge were a bit dry & crunchy...but it turned out to be the BEST! Added some great texture 😉 we even ate them cold the next day. Served them as traditional fajitas. I didn't have or make the spanish rice, just used leftover, unseasoned brown rice, cuz it's what I had...again, gardening! Thanks for a knockout recipe!
Yay!!! So happy you liked it Julie!! Thank you so much for letting me know and the great review!
The Vegan 8
And the Spanish rice sounds amazing as well!
Thanks so much girl!! I love those one pan easy meals!
The Vegan 8
These fajitas look awesome! I'm drooling all over my keyboard!