Sheet Pan Colorful Veggie Fajitas with Smoky Chipotle Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant, easy sheet pan meal featuring smoky chipotle sauce coating tender bell peppers and onions, served with warm tortillas. This mexican-inspired sheet pan (vegetarian, gluten free option) ready in about 35 minutes blends olive oil, chipotle chili powder, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 1 large, sliced into 1/2-inch strips green bell pepper
• 1, sliced into 1/2-inch strips large yellow onion
• 3 tbsp olive oil
• 1 tsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 8 small corn tortillas
• 1/4 cup, chopped fresh cilantro leaves

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 sliced red bell pepper, 1 sliced yellow bell pepper, 1 sliced green bell pepper, and 1 sliced large yellow onion with 3 tbsp olive oil, 1 tsp chipotle chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat all vegetables.
2. Step 2: Spread the seasoned vegetables in a single layer on a large rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through, until the edges are slightly charred and vegetables are tender.
3. Step 3: Remove from oven, drizzle 1 tbsp fresh lime juice over the veggies, and toss gently. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
4. Step 4: Serve the roasted vegetables in warm tortillas topped with 1/4 cup chopped fresh cilantro leaves for a fresh finish.