This recipe for jackfruit fajitas is simple to prepare and packed with delicious flavors. Serve these plant-based fajitas in a tortilla or create a delicious vegan fajita bowl!
Skill: Easy | Time: 55 min | Servings: 4 fajitas
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How to Make Fajita Vegetables
There’s lots of delicious ways to make fajita vegetables, but the two most common approaches are:
- Stovetop in a pan
- In the oven, using a baking sheet-pan method
Both offer a simple way to prepare delicious jackfruit and veggie-filled fajitas!
Flavor the vegetables well before cooking them. This jackfruit fajita recipe packs in lots of flavor with herbs, spices and a few sauces, so you know the end result will be delicious.
There’s also an option to marinate the fajita vegetables before cooking. You can marinate for up to 24 hours if you like!
This recipe focuses on jackfruit as the star ingredient, but you can certainly use other ingredients, like I did in my marinated Portobello mushroom “steak” fajita recipe!
Making Sheet Pan Veggie Fajitas
My preference for preparing fajitas is to make sheet pan veggie fajitas! There’s nothing easier than tossing veggies onto a sheet pan and baking until the tops are nicely crisp.
Since veggies are full of water content, this method makes sure that the end result isn’t a soggy fajita. Using an oven allows for excess water (in the form of steam) to leave the vegetables as they cook.
When using a pan, water collects in the bottom of the pan and the veggies often become overcooked while waiting for excess water to evaporate.
I also love the flavor of fajita veggies getting crisp while baking!
Create a Vegan Fajita Bowl
I can’t think of a better way to enjoy a delicious vegan fajita bowl than with this amazingly tasty jackfruit fajita recipe!
If you want to skip the tortilla, serving jackfruit fajitas in a bowl is a delicious option. This also works for meal prep if you’re looking for a tasty and healthy vegan lunch option.
To make this recipe into a vegan fajita bowl, simply load up on the jackfruit veggie mix then add all your favorite fajita toppings. Lettuce, salsa, avocado and some green or red onion would be a great combo!
Plant-based Fajitas Filling Options
There are countless fillings to load onto your plant-based fajitas! This jackfruit fajita recipe would taste amazing with:
- Shredded lettuce or coleslaw mix
- Pico de Gallo
- Chopped tomato
- Green onion
- Red onion
- Vegan sour cream
The options are endless!
This recipe isn’t the highest in protein, and therefore isn’t necessarily filling. It’s quite easy to eat your way through a large portion of these jackfruit fajitas (not that there’s anything wrong with that).
To make this recipe more filling, try adding black beans or crumbled tofu/tempeh to the veggies while they cook! Adding extra healthy fats can also help keep you feeling full, so serving with avocado, guacamole or vegan cashew sour cream is a delicious and satiating choice!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Deliciously Filling Vegan Dinner Recipes
Jackfruit Fajitas Recipe (Fajita Veggies)
- Baking tray
- Silicone baking mat
- Cutting Board
- Large bowl
- 2 500 mL/ 20 oz cans jackfruit in brine
- 1 C onion , sliced (about 2 medium onions)
- 2 ½ C bell pepper , sliced (about 2 bell peppers)
- 4 cloves garlic
- 3 tbsp fresh lime juice (about 1 large lime or 1 ½ small limes)
- 3 tbsp agave syrup
- 3 tbsp oil (I use avocado oil)
- 3 tbsp soy sauce , low sodium (can sub for tamari)
- 2 tbsp tomato paste
- 2 tbsp nutritional yeast
- 1 tbsp chili powder
- 1 ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp salt
- Corn or flour tortilla for serving
- Cilantro, lime, avocado, sour cream, lettuce, salsa, tomato etc. for serving (all optional)
- Preheat the oven to 425 °F.
- Drain liquid from the cans of jackfruit. Chop the core pieces from jackfruit and set aside. “Pull” apart the jackfruit pieces and place into a large bowl. Finely dice the jackfruit core pieces and add to bowl. There shouldn’t be any waste from the jackfruit can (apart from brine liquid).
- Peel and slice the onion. Slice the bell pepper. Add both to jackfruit bowl.
- Mince the garlic and add to bowl.
- Toss remaining ingredients into the vegetables and coat well (3 tbsp lime juice, 3 tbsp agave syrup, 3 tbsp oil, 3 tbsp soy sauce, 2 tbsp tomato paste, 2 tbsp nutritional yeast, 1 tbsp chili powder, 1 ½ tsp smoked paprika, ½ tsp ground cumin and ½ tsp salt).
- Place the vegetables onto a parchment or silicone-mat lined baking tray. Depending on the size of your tray, it may be helpful to use two trays. Spread the fajita vegetables into an even layer.
- Bake for 35 – 40 minutes, tossing once halfway through. You may want to bake for longer to crisp tops of the vegetables if you like slightly blackened fajitas (optional).
- Serve with tortillas and your favorite toppings, or create a vegan fajita bowl.