Roasted Cauliflower & Black Bean Sheet Pan Fajitas
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Roasted Cauliflower & Black Bean Sheet Pan Fajitas
Description
Roasted Cauliflower & Black Bean Sheet Pan Fajitas utilizes a medley of vegetables including cauliflower, multicolored bell peppers, and sweet onions tossed in a zesty marinade of olive oil, lime juice and zest, honey, and a blend of cumin, chili powder, smoked paprika, salt, pepper, and garlic. The vegetables are arranged separately on a baking sheet to roast at high heat, which helps them to develop a tender texture with roasted edges without steaming. The black beans, rinsed and drained, are added toward the end of roasting to warm through, maintaining their creamy texture.
The mixture offers a complex flavor profile with the brightness of citrus, warmth and smokiness from the spices, and a hint of sweetness from honey. The fajitas can be served in warmed tortillas along with fresh slices of avocado, a sprinkle of chopped cilantro, cotija cheese, lime wedges, and a dollop of sour cream to enhance the savory, tangy, and creamy elements. This approach makes for a wholesome vegetarian fajita option that combines texture and flavor thoughtfully.
Since the recipe includes room for marinating the peppers and onions ahead of time, this allows the flavors to deepen before roasting if desired. The recipe’s layering of marinade across separate vegetable groups ensures even coating and roasting. The inclusion of black beans adds protein, making it suitable as a main dish or as part of a casual meal.
Ingredients
- 1 cauliflower cut into florets (about 3 to 4 cups, medium head
- 2 bell pepper red, orange, yellow
- 1 sweet onion
- 1/3 cup olive oil
- 1/4 cup lime juice freshly squeezed
- 2 tablespoons lime fresh, 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 minced, cloves
- 1 (14 ounce ) black beans drained and rinsed, canned
- ¼ cup cilantro plus more for serving, fresh, chopped
- 1 avocado sliced for serving
- lime for serving, wedges
- tortillas for serving, warm
- cotija cheese for serving
- sour cream for serving
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.
User Reviews
Overall Rating
5
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