Spicy Sheet Pan Veggie Fajitas with Black Beans
These spicy sheet pan veggie fajitas with black beans are a quick and easy weeknight meal, packed with flavor and vibrant vegetables. Everything comes together on one pan for minimal cleanup.
Equipment
- oven
- baking sheet
- large bowl
- parchment paper
Ingredients
Fajita Ingredients
- 3 bell peppers
- 1 large red onion
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
- 1 can (15-ounce) black beans
- 1 juice of lime
- ¼ cup fresh cilantro
- 1-2 jalapeños
- Corn or flour tortillas warmed, for serving
Optional Toppings
- avocado slices
- guacamole
- salsa
- sour cream or Greek yogurt
- shredded cheese
- hot sauce
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Cooking the Fajitas
- In a large bowl, combine the bell peppers, red onion, and jalapeños (if using), then toss with olive oil and fajita seasoning until evenly coated.
- Spread the seasoned vegetables and black beans in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 20-25 minutes, stirring halfway, until the vegetables are tender, slightly charred, and caramelized.
Finishing and Serving
- Remove from the oven, immediately squeeze fresh lime juice over the hot vegetables, and sprinkle with fresh cilantro.
- Serve the fajitas hot with warmed tortillas and your preferred toppings.
Notes
For a spicier kick, leave some seeds in the jalapeños or add a pinch of cayenne pepper to the seasoning. Using two baking sheets prevents overcrowding, which is key for nicely charred vegetables.