These Vegan Black Bean Fajitas make the perfect one pan weeknight dinner that your whole family will love. Ready in under 30 minutes. Delicious and easy recipe that's made with only a handful of simple ingredients.
If you'd like some more easy Southwest weeknight dinner ideas featuring black beans, check out these Sheet Pan Tofu and Black Bean Tacos, Sweet Potato Black Bean Tacos and these Marinated Jackfruit Nachos.
❤️ Why you'll love this recipe
- No need to do a bunch of dishes. This recipe only requires one sheet pan.
- Perfect for those lazy nights when you need something quick and hands off. The oven does all of the work for you.
- Easy to customize and use whatever roasted vegetables are your favorite.
- The black beans add a good source of plant-based protein and dietary fiber to these veggie fajitas.
- Easy and healthy weeknight meal when you're craving Mexican food.
- Fajita veggies - I use a mix of mushrooms, Orange, green bell pepper and red bell peppers and red onion. Mushrooms add a nice chewy, meaty texture to these meatless fajitas. Add in any extra veggies that you love.
- Fajita seasoning - I make my own with a mix of garlic powder, onion powder, cumin, chili powder and smoked paprika. You can also use a store bought fajita seasoning or taco seasoning. Add some cayenne pepper if you love your fajitas hot.
- Soy sauce - I use this to add a salty, umami flavor to the vegetarian fajitas. You can also use salt.
- Tortillas - Use whatever you prefer, corn tortillas or small flour tortillas.
- Oil - I use avocado oil because it's good in high heat. You can also use olive oil.
- Black beans - Canned beans are a great way to make this recipe even quicker. Pinto beans or refried black beans are also a great option.
👩🍳 Recipe tips
If you're in a hurry, you can use frozen bell peppers and onions. This will save you the time to chop the veggies. You may need to roast them longer.
This tastes amazing topped with a simple homemade vegan lime crema. Add some lime juice and a pinch of salt to some vegan mayo. Veganaise is my favorite brand.
Use a non stick, reusable silicone baking mat. It’s a lot more earth friendly than parchment paper and will make clean up a breeze.
If you want to make your own beans instead of using canned bean, check out my article on how to cook dried beans from scratch.
Make sure to scroll to the recipe card for full step-by-step instructions.
Step one: Chop up your veggies and add them to a baking sheet. Drizzle on the oil and soy sauce, then sprinkle on the seasonings and mix everything together.
Step two: Roast at 420 degrees f for 30-35 minutes, stirring halfway through. You want to bake this until the water from the bell peppers start to evaporate and the onions caramelize a little bit.
Step three: Warm up the beans in the microwave or on the stove. Warm up the tortillas.
Step four: Bring it all together by adding the black beans and fajita mix to the warmed tortilla. Top with your favorite toppings.
🥬 Serving suggestions
- Top with Lime juice or lime zest, fresh cilantro, lettuce, onions, vegan sour cream, pico de gallo and guacamole or creamy avocado.
- Mexican rice, tortilla chips, Southwest Quinoa Black Bean Salad or a side of refried beans makes a great addition to this healthy meal.
❓ Recipe FAQs
The fajita mix is gluten free if you use a gluten free soy sauce. You can also replace the soy sauce with salt. Choose gluten-free tortillas as well.
This will last about a week in the fridge in an airtight container. This can also be frozen, but it will change the texture to be slightly more soggy.
The oil really helps the veggies to stay moist in the oven and help the seasonings to stick to the veggies. It also makes this recipe tastier. You can cut down on the oil and just use a teaspoon, instead of a tablespoon of oil or use a little water to moisten the veggies.
🌱Try these recipes next
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Easy Vegan Sheet Pan Black Bean Fajitas
- 2 bell peppers (sliced)
- 1 red onion (quartered then sliced)
- 8 oz button mushrooms (sliced)
- 16 oz can of black beans
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 tablespoon oil
- 1 tablespoon soy sauce (or ½ teaspoon salt)
- Vegan sour cream
- Preheat oven to 420 degrees
- Clean and slice the fajita veggies. Add them to a baking sheet. Drizzle on the oil and soy sauce and mix with your hands.2 bell peppers, 1 red onion, 8 oz button mushrooms, 1 tablespoon oil, 1 tablespoon soy sauce
- Sprinkle on the fajita seasonings and mix well.1 tablespoon chili powder, 1 teaspoon cumin powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika
- Bake for 30-35 minutes or until the bell peppers look roasted and onions become caramelized. Stir halfway through.
- Warm up the beans in the microwave or stovetop.16 oz can of black beans
- Warm up the tortillas. Add the roasted fajita veggies and black beans. Top with your favorite toppings.
- If you're in a hurry, you can use frozen bell peppers and onions. This will save you the time to chop the veggies. You may need to roast them longer.
- Use a non stick, reusable silicone baking mat. It’s a lot more earth friendly than parchment paper and will make clean up a breeze.
- If you want to make your own beans instead of using canned bean, check out my article on how to cook dried beans from scratch.
- Make your own homemade vegan lime crema by mixing some lime juice and a pinch of salt to some vegan mayo. Veganaise is my favorite brand.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.