These Sheet Pan Seitan Fajitas combine the colorful crunch of bell peppers, savory Portobello mushrooms, and zesty fajita seasoning into one simple, delicious dish. Drizzled with a luscious Creamy Cilantro Pepita Dressing, this meal is a feast for the senses and a breeze to prepare, perfect for busy weeknights or relaxed weekends.

These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.

I serve these fajitas with some basic black beans. (I just spice up a can of black beans with garlic powder, cumin, and salt on the stove top while the veggies roast). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up.

Why You'll Love These Sheet Pan Seitan Fajitas

Easy Preparation: Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!). With minimal prep and cleanup, it’s perfect for busy weeknights.

Flavor Explosion: The combination of meaty seitan, colorful bell peppers, sweet red onion, and earthy Portobellos creates a burst of flavor in every bite. Each vegetable brings its own unique taste and texture. (Experiment with your family’s favorite veggies.)

Creamy Dressing: These are not your ordinary fajitas! The Creamy Cilantro Pepita Dressing adds a rich, smooth texture and a fresh, tangy flavor that kicks things up a notch.

What You Need To Make Sheet Pan Seitan Fajitas

For the fajitas:

8 oz seitan
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
2 Portobello mushrooms, sliced into strips
2 Tbsp fajita or taco seasoning
¼ cup enchilada sauce
8 flour tortillas
½ cup guacamole, to serve

For the Creamy Cilantro Pepita Dressing

½ cup pepitas
¼ cup lime juice
1 cup cilantro, tightly packed
½ cup olive oil
½ cup water
2 Tbsp red wine vinegar
2 Tbsp dairy-free mayo (such as Veganaise)
½ tsp salt
2 garlic cloves

How To Make Sheet Pan Seitan Fajitas

Prepare the seitan and vegetables: Spread the seitan, sliced bell peppers, onion wedges, and mushroom strips on a sheet pan. Drizzle with the fajita seasoning and enchilada sauce. Roast in the oven until tender and caramelized.
Cook the tortillas: During the last few minutes of roasting, add the flour tortillas to the sheet pan to warm them up and slightly crisp them.
Make the dressing: Toast the pepitas in a dry frying pan until golden brown. Blend the toasted pepitas with lime juice, cilantro, olive oil, water, red wine vinegar, dairy-free mayo, salt, and garlic cloves until smooth and creamy.
Serve: Drizzle the roasted seitan and vegetables with the Creamy Cilantro Pepita Dressing. Serve with the tortillas, more dressing, and guacamole.

Meal Prep & Storage Tips

Make-Ahead: Prepare the dressing in advance and store separately in an airtight containers in the refrigerator for up to 3 days.
Storing Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days.

What To Serve With Sheet Pan Seitan Fajitas

Round out the meal with one or more of these side dishes:

Mexican Rice: Mexican rice complements the flavors of the fajitas.

Black Beans or Refried Beans: A side of black beans or refried beans provides extra protein and fiber.

Corn on the Cob: Grilled or roasted corn on the cob with a sprinkle of chili powder and lime juice adds a sweet and spicy contrast to the fajitas.

Salad: A fresh salad with greens, tomatoes, avocados and a light vinaigrette is quick and easy to serve alongside the fajitas.

Tortilla Chips and Salsa: A basket of tortilla chips with salsa, guacamole, or a creamy vegan queso dip makes a great starter or side dish.

Pickled Jalapeños and Onions: Add a tangy kick of pickled jalapeños and onions to your fajitas.

Street Corn Salad (Esquites): A zesty corn salad with lime, chili, and vegan cheese is a fantastic, flavorful side that pairs perfectly with the fajitas.

Other Serving Suggestions

These fajitas aren’t just for dinner! Here are some other ideas for enjoying this delicious sheet pan meal:

Party Appetizer: Cut the roasted vegetables into smaller pieces and serve them on a platter with the warm tortillas and Creamy Cilantro Pepita Dressing as a delicious party appetizer.

Meal Prep: Prepare a batch of these fajitas for meal prep, dividing them into individual containers for easy lunches throughout the week.

FAQs

Can I make these fajitas gluten-free?

Yes, simply use gluten-free tortillas or serve the roasted vegetables over rice or quinoa instead.

Can I use different vegetables in this recipe?

Absolutely! Feel free to use any combination of your favorite vegetables, such as zucchini, carrots, or cherry tomatoes.

How long does the Creamy Cilantro Pepita Dressing last in the refrigerator?

The dressing can be stored in an airtight container in the refrigerator for up to one week. Just give it a good shake before using.