These sheet pan vegetarian fajitas are crazy flavorful and filling served with a quick guacamole and creamy cilantro lime cauliflower rice. Made in under 30 minutes, this Mexican sheet pan recipe is family friendly and naturally vegan, paleo, and Whole30, too.
So, I don’t do the dishes.
I know, right?
I also don’t make the school lunches for my toddler or vacuum or take out the trash. Or the dog, for that matter. Nope, I’ve got me a badass husband for all of that. Don’t be jealous… just send this post to your man with an accompanying “I’m looking at you” gif. Subtle.
So when a recipe strikes me for being really amazing on the dishwasher, that’s really saying something. And this recipe? Oh, it qualifies.
It makes like three dishes, all of which actually hold the final recipe. So does it make any dishes at all if it’s using them all? Right? Net dishes?
The reality, though, is that I couldn’t care less about the volume of dishes if a recipe isn’t insanely good. Like flavorful and filling and healthy and whoa this is vegan?! and also simultaneously Whole30 and paleo and just yes yes yes, sheet pan vegetarian fajitas all day.
Luckily, this recipe ticks alllllllll the boxes.
Why This Recipe Is So Good
- They’re super filling, made with peppers, onions, and two types of mushrooms. The mushrooms give the fajitas a meaty taste, and my family doesn’t miss the meat at all!
- These sheet pan fajitas come together super quickly, in under 30 minutes.
- They’re served with a quick guacamole and delicious cilantro lime cauliflower rice. The cauliflower rice is fortified with a touch of coconut cream, making it richer and tastier than ever.
- You can serve them in tortillas (flour, corn, cassava flour, low carb… whatever!), lettuce cups, or over the cilantro-lime cauliflower rice as burrito bowls.
How to Make It
Start by placing your oven racks in thirds, with a baking sheet on the top rack. Preheat the broiler with the baking sheet in the oven.
Prepare your peppers, onions, and mushrooms, and place all the veggies in a large bowl. In a small bowl, whisk together the avocado oil and spices then pour over veggies. Toss to coat well.
Carefully slice out the rack with the baking sheet and pour the veggies onto the hot baking sheet, using a spatula to spread evenly over the pan. Cook 12-14 minutes or until veggies are softening and browned in spots.
Meanwhile, mash the avocado in a medium bowl until it reaches the texture you like, then stir in the pico de gallo, lime juice, and salt.
Make the cilantro-lime cauliflower rice: stir together the steamed cauliflower with the remaining ingredients.
Remove the veggies from oven when the veggies are softened and lightly browned. If desired, sop up excess juices naturally produced by the veggies. Using a potholder, tilt the baking sheet up slightly at an angle. Use a couple balled up paper towels to absorb the juices that pool in the corner. Discard.
Serve the vegetarian fajitas in tortillas, lettuce cups, or over cilantro-lime cauliflower rice. Top with plenty of guacamole, more pico de gallo, and other garnishes.
- Don’t like mushrooms? Replace them with an extra bell pepper, along with a couple of medium zucchini, sliced into 1/2″ moons.
- To carefully sop up the excess juices produced by the veggies, I fold up a paper towel into a small square and hold it with tongs. I then, using a potholder, hold up one corner of the baking sheet at an angle. I press the paper towel into the lower corner until the juices are absorbed.
- Use different types of chili powder for different flavors. Ancho chili powder is a great moderate flavor, while chipotle chili powder offers a smokier, spicier flavor.
Other Recipes You’ll Love:
- Cilantro Lime Cauliflower Rice
- Avocado Salsa
- Shredded Beef
- Best Restaurant Style Salsa
- Best Sheet Pan Fajitas with Steak
- Chipotle Beef and Avocado Bowls
- Shredded Chicken Tacos
- Carne Asada Fries
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- 3 large bell peppers seeded, halved, and sliced into 1/2″ strips. Preferably 1 red, 1 orange, 1 yellow
- 1 large red onion peeled, halved, and sliced into 1/4″ pieces
- 2 portobello caps cut into 1/2″ slices
- 8 ounces baby bella mushrooms halved
- 1/4 cup + 2 tablespoons avocado oil
- 2-3 cloves garlic minced or pressed
- 2 teaspoons chili powder see Note 1
- juice of 1/2 lime
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 2 avocados peeled and seeded
- 1/4 cup pico de gallo or fresh salsa
- juice of 1/2-1 lime
- 1/2 teaspoon salt plus more to taste
Cilantro Lime Cauliflower Rice
- 3 cups steamed cauliflower rice see Note 2
- 2 tablespoons fresh cilantro chopped
- juice of 1/2-1 lime
- 4 tablespoons solid coconut cream see Note 3
- 1/2 teaspoon salt
- Lettuce cups or tortillas
- Pico de gallo
- Lime wedges
- Shredded cheese or crumbled queso fresco
- Fresh chopped cilantro
- Fresh chopped red onion
- Preheat your broiler with oven racks in thirds; place a baking sheet on top rack. Let baking sheet preheat.
- Put peppers, onion, and mushrooms in a large bowl. In a small bowl, whisk together avocado oil, garlic, and seasonings until smooth. Pour over veggies and toss well to coat.
- Carefully but quickly remove baking pan and scatter veggie mixture over. Place baking sheet back in the oven on top rack and cook for 12-14 minutes, or until veggies are browned and softened, stirring once halfway.
- Meanwhile, make the guacamole: in a medium bowl, mash the avocado with a potato masher until the desired texture. Stir in pico de gallo, juice of 1/2 lime, and 1/2 teaspoon salt. Taste and correct seasonings, adding more lime juice or salt as desired.
- Meanwhile, make the cilantro-lime cauliflower rice: Stir together all ingredients, starting with the juice of 1/2 lime. Taste and correct seasonings, adding more lime juice, cilantro, or salt as desired.
- After 12-14 minutes of cooking, remove pan with veggies from the oven. If desired, sop up juices naturally produced when cooking down the veggies by carefully tilting the pan up at an angle and letting the juices pool in a corner. Carefully, use 1-2 balled up paper towels to soak up juices, then discard.
- Serve in tortillas or lettuce cups with guacamole, pico de gallo, and finish with garnishes. Serve with a side of cilantro lime cauliflower rice. Alternately, serve as a burrito bowl by spooning cauliflower rice into serving bowls, topping with veggie mixture, then finishing with guacamole and other garnishes.
Use a regular chili powder for a milder taste. Try chipotle chili powder for a smokier, spicier flavor. Note 2
For more help on cauliflower rice and how to steam it, check out my Cilantro Lime Cauliflower Rice post. Here’s the overview: microwave fresh cauliflower rice, covered, about 3-5 minutes. Microwave frozen cauliflower rice, uncovered, about 3 minutes, or until hot. Note 3
Coconut cream is just the solid white part of a can of coconut milk or coconut cream. Storage Notes
Keep in an airtight container in the fridge 3-5 days.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.