5 from 12 votes
Vegan Sheet Pan Fajita Tacos Dinner
This vegan sheet pan fajita tacos recipe features chipotle-adobo marinated cauliflower, bell peppers, and black beans baked together for a smoky and slightly spicy filling. The marinade blends chipotle peppers, adobo sauce, and a homemade or pre-made taco seasoning to infuse bold flavors. Baking the seasoned vegetables concentrates their taste and softens them without losing texture, making them ideal for taco filling or serving over lettuce. Avocado or guacamole complements the vibrant spices and adds creaminess.
Prep Time
10 mins
Cook Time
40 mins
Resting Time
5 mins
Total Time
50 mins
Servings:
4
Calories:
179 kcal
Course:
Main Course
Cuisine:
Mexican, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 179
% 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.