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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 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 Servings
Calories 267kcal


  • 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)


  • 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



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.


Serving: 1Serving (¼ of recipe) | Calories: 267kcal | Carbohydrates: 38g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 827mg | Potassium: 649mg | Fiber: 12g | Sugar: 19g | Vitamin A: 3971IU | Vitamin C: 133mg | Calcium: 85mg | Iron: 2mg