Jackfruit Fajitas Recipe (Fajita Veggies)

Square cropped image of Row of 5 jackfruit fajitas on wooden board surrounded by lime, avocado and cilantro

Jackfruit Fajitas Recipe (Fajita Veggies)

Enjoy this delicious and simple recipe for jackfruit fajitas, made on a baking sheet pan! Easy to serve with tortillas or use the fajita veggies to make a tasty vegan fajita bowl.

Course Main Course

Cuisine Mexican-inspired, Vegan

Keyword Jackfruit fajitas, Plant based fajitas

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 267kcal

Equipment

Ingredients

3 ⅓ cups jackfruit in brine (2 20 oz/ 500 mL cans, drained)
1 cup onion , sliced (about 2 medium onions)
2 ½ cups bell pepper , sliced (about 2 bell peppers)
4 cloves garlic
3 tablespoons lime juice (about 1 large lime or 1 ½ smaller limes)
3 tablespoons agave syrup
3 tablespoons vegetable oil (I use avocado oil)
3 tablespoons soy sauce , low sodium (or tamari)
2 tablespoons tomato paste
2 tablespoons nutritional yeast
1 tablespoon chili powder
1 ½ teaspoons smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
tortillas (corn or flour, to serve)
optional toppings (cilantro, lime, avocado, sour cream, lettuce, salsa, tomato)

Instructions

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).
3 ⅓ cups jackfruit in brine
Peel and slice the onion. Slice the bell pepper. Add both to jackfruit bowl.
1 cup onion, 2 ½ cups bell pepper
Mince the garlic and add to bowl.
4 cloves garlic
Toss remaining ingredients into the vegetables and coat well.
3 tablespoons lime juice, 3 tablespoons agave syrup, 3 tablespoons soy sauce, 2 tablespoons tomato paste, 2 tablespoons nutritional yeast, 1 tablespoon chili powder, 1 ½ teaspoons smoked paprika, ½ teaspoon ground cumin, ½ teaspoon salt, 3 tablespoons vegetable oil
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.
tortillas, optional toppings

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition