Roasted Cauliflower & Black Bean Sheet Pan Fajitas

Name: Roasted Cauliflower & Black Bean Sheet Pan Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 people
Ingredients: 1 medium head of cauliflower; 2 bell peppers; 1 sweet onion; 1/3 cup olive oil; 1/4 cup freshly squeezed lime juice; 2 tablespoons fresh lime zest; 1 tablespoon honey; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 garlic cloves; 1 (14 ounce ) can black beans; ¼ cup chopped fresh cilantro; 1 avocado; lime wedges; warm tortillas; cotija cheese; sour cream

User Reviews

5.0

138 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 people
Course
Main Course
Cuisine
American

Roasted Cauliflower & Black Bean Sheet Pan Fajitas

Kian Mendoza

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These sheet pan cauliflower fajitas are one of our favorite meals. Super simple and delicious, cauliflower, peppers, onions and black beans are roasted and served with warm tortillas, avocado and cotija cheese. So delicious

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Ingredients

Servings

1 medium head of cauliflower, cut into florets (about 3 to 4 cups)
2 bell peppers (red, orange, yellow)
1 sweet onion
1/3 cup olive oil
1/4 cup freshly squeezed lime juice
2 tablespoons fresh lime zest
1 tablespoon honey
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1 (14 ounce ) can black beans, drained and rinsed
¼ cup chopped fresh cilantro, plus more for serving
1 avocado, sliced for serving
lime wedges, for serving
warm tortillas, for serving
cotija cheese, for serving
sour cream, for serving

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Instructions

Note: if desired, you can marinate the peppers and onions 24 hours ahead of time and store in the fridge.
Preheat the oven to 425 degrees F. Prep a baking sheet (line with foil or spray with nonstick spray!) to use for the recipe. You can also use two baking sheets for this recipe, to ensure that the vegetables roast properly and don’t steam instead. For this particular recipe, I don’t mind if mine are a bit softer.
In a bowl, whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper and garlic.
I place the cauliflower florets in a bowl and the peppers and onions on the sheet pan. You can toss everything together and roast but I prefer to keep them separate on the pan. I drizzle half of the marinade on the cauliflower florets and half on the peppers and onions. Toss everything well and make sure every bit is coated.
Keep the onions and peppers on one side while the cauliflower is on the other side.
Roast for 15 to 20 minutes, then toss and roast for another 10 more, or until soft and slightly charred. Remove the baking sheet and place the black beans on it (anywhere works). Return the pan to the oven for 5 to 10 minutes.
Once the vegetables are done, assemble your fajitas! Start with cauliflower and some avocado slices, add the peppers and onions on top. Spritz with lime, sprinkle with cotija cheese and top with sour cream and fresh cilantro if you wish.