5 from 12 votes
Vegetarian Sheet Pan Fajitas with Black Beans
These sheet pan fajitas are a meatless version of a classic Tex-Mex dinner. Made with onions, peppers, mushrooms, and black beans, they're loaded with texture and flavor... and even better? They're ready in under 30 minutes in the oven!
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
servings
Calories:
248 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 6-8 ounces portobello mushrooms sliced
- 3 bell pepper thinly sliced
- 1 red onion thinly sliced
- 2 Tablespoons olive oil or neutral oil
- 2 Tablespoons fajita seasoning
- 15 ounce can black beans drained and rinsed
For Serving (optional)
- 8 corn tortilla fajita or small size, or flour tortillas
- Jalapeño Sauce for serving, creamy
- cilantro lime sauce for serving
- avocado sauce or guacamole
- cilantro
- shredded cheese or Cotija cheese crumbles
Instructions
- Preheat oven to 425°F. Slice the veggies into similar sizes so they cook evenly.
- Drizzle about 1 tablespoon of the oil across the bottom of a sheet pan. Then, toss the sliced veggies with the remaining tablespoon of oil. Add the fajita seasoning and toss to coat.
- Spread the veggies evenly across the sheet pan, making them in as even of a layer as possible. Place in the heated oven and bake for 10-12 minutes. Remove from the oven and add the black beans to the sheet pan, stirring to combine.
- Turn the broiler on the oven and make sure the oven rack is either in the middle or a notch or two from the broiler (you just don't want it on the top or it will burn).
- Place the sheet pan back in the oven and broil for 3-4 minutes until the vegetables are tender and slightly charred (depending on your broiler). Be sure to watch them carefully so they don't burn.
- Serve the fajita veggies and black beans with tortillas and all the taco toppings your heart desires. Enjoy!
Cup of Yum
Notes
- Seasoning: if your fajita seasoning includes salt, you should be good without adding additional salt. If it is a no-salt version, please be sure to salt the vegetables before they bake.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
36g
(12%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.003g
(0%)
Sodium
111mg
(5%)
Potassium
761mg
(16%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
2919IU
(58%)
Vitamin C
117mg
(130%)
Calcium
43mg
(4%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Sodium | 111mg | 5% |
| Potassium | 761mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 2919IU | 58% |
| Vitamin C | 117mg | 130% |
| Calcium | 43mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.