Vegan Sheet Pan Fajita Tacos Dinner
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Resting Time
5 mins
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Total Time
50 mins
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Servings
4
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Calories
179 kcal
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Course
Main Course
Vegan Sheet Pan Fajita Tacos Dinner
Description
Vegan Sheet Pan Fajita Tacos Dinner combines sliced cauliflower and bell peppers marinated in a chipotle pepper and adobo sauce blend with taco seasoning to add depth and heat. The marinated vegetables are baked at 400°F to soften and develop a roasted character, while black beans are seasoned separately with the marinade and baked briefly to warm through and absorb flavor. This produces a smoky, savory, and mildly spicy taco filling that maintains some crunch in the vegetables. The recipe allows for customization of seasoning intensity by adjusting chipotle, garlic, or smoked paprika.
The fajita vegetables and beans can be served as a taco filling using tortillas or as a hearty topping over lettuce, creating a versatile taco dinner option. The creamy addition of avocado, guacamole, or salsa balances the smoky spices. This recipe offers a plant-based taco meal that relies on layering spices and roasting to create satisfying texture and flavor without animal products.
Nutrition info is provided per serving excluding tortillas. Marinate the vegetables briefly before baking to maximize flavor absorption. Spices like smoked paprika or cayenne can be adjusted to taste depending on desired heat. Separating the black beans allows for better control of cooking time and prevents overcooking the vegetables. Leftover filling can be refrigerated and reheated gently.
Ingredients
Marinade:
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 2 tbsp taco seasoning ,divided (or mix 1.5 tsp cumin, 1 tsp oregano, 1 tsp garlic, 3/4 tsp onion, 2 tsp paprika, dashes of black pepper, ground coriander, all spice)
- 1/4 cup red onion sliced
- 3 cloves garlic
- 1/2 tsp salt (or more, depending on taste)
- lime juice from 1
- 1/4 cup water 1 tbsp
Veggies:
- 1 cauliflower small
- 2 bell pepper sliced
- 15 oz black beans or 1.25 cups cooked black beans
- smoked paprika (or cayenne, for flavor/heat)
- avocado or salsa or guacamole to garnish
- tortillas or tacos, as needed
Instructions
- Blend together the marinade ingredients and 1.5 tbsp of the taco seasoning, taste and adjust the flavor and the heat. Add smoked paprika, garlic powder or cayenne.
- Add the veggies to a large bowl. Add marinade and toss to coat. Let sit for 5 to 10 minutes. Fish the veggies out of the bowl, leaving the excess marinade behind.
- Spread the veggies on a parchment lined baking dish. Bunch the peppers together so they don't overcook.
- Bake at 400 degrees F for 30 minutes. Turn the dish around halfway to ensure even baking. Toss the black beans with remaining marinade, add 1 - 2 teaspoons taco seasoning and 1 teaspoon lime juice. Toss well, place in a smaller dish in the oven with the other veggies. Bake for 10 more minutes.
- Assemble in a bowl with lettuce or make tacos with the beans and veggies. Sprinkle some more taco seasoning if you like. Add avocado or guacamole and some salsa or lime juice to serve.
Notes
- Nutrition information is provided per serving and does not include tortillas.
- Adjust the chipotle and spices in the marinade to control heat level according to preference.
- For best flavor, marinate the vegetables 5 to 10 minutes before baking.
- Separate baking of black beans helps prevent overcooking of veggies and ensures beans are seasoned and heated through properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Sodium | 536mg | 22% |
| Potassium | 621mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 3g | 6% |
| Vitamin A | 2115IU | 42% |
| Vitamin C | 93.9mg | 104% |
| Calcium | 43mg | 4% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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