These Easy Roasted Veggie Fajitas are bursting with mouthwatering flavors … serve them for game day or a delicious meatless dinner any night!
When it comes to football, I am all about the food. Even more so than the game!
Which is why I’m so excited to be joining together with my fave food bloggers to bring you 19 amazing game day recipes. From appetizers to entrees, there is something for everyone … make sure to scroll to the end of the post for all the recipes!
This year for game day, I’ll be serving these Easy Roasted Veggie Fajitas. They have all the Mexican flavors I love, they’re easy to make, and the recipe serves a crowd.
These Easy Roasted Veggie Fajitas are so tasty you won’t want to limit them to game day. They’re perfect for any party and make a delicious meatless dinner, too.
Unlike most vegetable fajita recipes, the veggies in my version are not sauteed, they’re roasted in a hot oven. Which leaves you more time for the best part … toppings!
Feel free to get creative with your toppings. I kept it simple with salsa, cilantro, lime wedges, and a simple homemade guacamole.
These fajitas are vegan, but you can add cheese or sour cream, if you like. This recipe can also easily be made gluten free by using corn tortillas instead of flour.
How to Make Easy Roasted Veggie Fajitas
So let’s talk about how to make vegetable fajitas. It’s super simple!
As far as vegetables to put in fajitas, you can get creative, but I like portabella mushrooms, bell peppers (use a mix of colors), and onions. I also added a poblano pepper to these roasted vegetable fajitas. The poblano adds more flavor than heat, but you can replace it with another bell pepper if you want.
Once you’ve gathered your veggies, slice them about 1/4- to 1/2-inch thick.
Veggie Fajitas Seasoning
Then, you’ll toss everything with a simple veggie fajitas marinade. It’s made from a combination of oil, soy sauce, and spices.
Soy sauce is obviously not Mexican, but it adds a well rounded flavor to these Easy Roasted Veggie Fajitas that is delicious.
After coating the veggies with the marinade, you roast them in a hot oven, flipping halfway through.
You’ll know the fajita veggies are done when they’re browned on the edges and even a little charred in spots.
The roasted veggies are perfect for fajitas, but you can use them in other dishes, too, like burritos, tacos, or salads.
Vegetarian Fajitas Toppings
Once your veggies are ready it’s time for the fun part … the toppings! I’ve included a simple, but delicious guacamole recipe you’re going to love.
Guacamole is a must, but here are some other roasted vegetable fajitas toppings to try:
- lime wedges
- shredded cheese
- salsa and/or hot sauce
- sour cream
I love this vegetarian fajitas recipe for parties. To serve, simply place everything on a platter or in individual bowls, and let your guests help themselves.
You could also fill the tortillas with the roasted veggies ahead of time, and then your guests would just need to add their favorite toppings.
If you’re serving these Easy Roasted Veggie Fajitas for a crowd, you may want to double or triple the recipe. It’s impossible to stop at one!
By the way … if you liked this recipe, then make sure to try my Easy Roasted Vegetable Quesadillas, too!
These Easy Roasted Veggie Fajitas are bursting with flavor ... serve them for game day or a meatless dinner any night!
- nonstick spray
- 4 large portabella mushrooms, sliced
- 2 large bell peppers, sliced
- 1 poblano pepper, sliced
- 1 medium onion, sliced
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 2 large avocados
- 1 lime, juiced
- 1 small garlic clove, minced
- hot sauce, to taste
- 12 small flour tortillas*
- 2 limes, each cut into 6 wedges
- optional toppings: salsa, cilantro leaves, sour cream, cheese
Preheat oven to 450 degrees. Lightly coat a large baking sheet with nonstick spray.
Place the portabellas, peppers, and onion in a large bowl.
Whisk together olive oil, soy sauce, cumin, chili powder, and garlic powder in a small bowl.
Pour soy sauce mixture over veggies and mix well. Then, transfer veggies to the baking sheet.
Roast veggies for 15 minutes, then flip and cook another 10 to 15 minutes, or until browned.
Remove veggies from oven and season to taste with salt.
While veggies are roasting, pit and peel the avocados, then place the flesh in a medium bowl.
Lightly mash the avocado, then stir in lime juice and garlic.
Season generously with salt and hot sauce to taste.
Wrap 4 flour tortillas in a paper towel and microwave until hot (about 30 seconds). Repeat process with remaining tortillas.
To serve, top flour tortillas with roasted veggies, and serve with guacamole, lime wedges, salsa, sour cream, and / or cilantro. Enjoy!
*Replace the flour tortillas with corn tortillas to make this recipe gluten free.
Ready for More Game Day Recipes?
Now that you have my Easy Roasted Veggie Fajitas recipe, make sure check out the game day recipes from my food blogger friends!
I can’t wait to try these recipes … which one will you make first?
Chicken Swiss Dip by The Life Jolie
Creamy Pepita Dip by The Mexitalian
Traeger Pulled Pork by Or Whatever You Do
Slow Cooker Apple Cider Chicken Sliders by Cake ‘n Knife
Baked Brie Crescent Bites by The Culinary Compass
Aunt Julie’s Pepperoni Bread by Off the Eaten Path
Jalapeño Ranch Dip by A Joyfully Mad Kitchen
Corn Dip by Me and My Pink Mixer
Chorizo Stuffed Bacon Wrapped Dates by Feast + West
Bacon Wrapped Cheese Smokies by West Via Midwest
Pumpkin Pulled Pork Bowls by The Speckled Palate
Caramelized Onion Dip by Culinary Adventures with Camilla
Easy Potato Chip Nachos by Honey and Birch
Apple Pie Twists by 2 Cookin Mamas
Buffalo Cauliflower + Blue Cheese Dressing by For the Love of Food
Pigskin Cheeseball by Love & Flour
P.S. If you enjoyed this recipe, try my Grilled Portabella Poblano Tacos, too … they’re a fave.
P.P.S. Love south of the border cuisine as much as I do? Make sure to check out all of my Mexican recipes here!