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    Home » Recipes » Mexican & Southwest

    Easy Sheet Pan Vegan Black Bean Fajitas

    Published: Apr 6, 2020 · Modified: Aug 11, 2023 by Maria · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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. 

    Black bean fajita on a plate topped with cilantro and vegan sour cream.

    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.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧅 Ingredients
    • ​👩‍🍳 Recipe tips
    • 🔪 Directions
    • ​🥬 Serving suggestions
    • ❓ Recipe FAQs
    • 🌱Try these recipes next
    • 📖 Recipe

    ❤️ 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. 

    🧅 Ingredients

    Ingredients for vegetarian black bean fajitas laid out on a kitchen counter.
    • 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.

    🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Baking sheet full of mushrooms, bell peppers and onions getting sprinkled with fajita seasonings.

    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. 

    Vegan fajita ingredients on a baking sheet after being roasted.

    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. 

    Black beans warming up in a pan on a stove.

    Step three: Warm up the beans in the microwave or on the stove. Warm up the tortillas.

    Two black bean fajitas on a white plate.

    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

    Is this gluten free?

    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.

    How long will this last in the fridge?

    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. 

    Can I make these without oil?

    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

    • Vegan three bean chili in a white bowl topped with dairy free sour cream and chives.
      Easy Vegan Three Bean Chili
    • Overhead view of vegan red beans with white rice and topped with hot sauce and cilantro.
      New Orleans vegan red beans and rice
    • Vegan black bean sweet potato taco on a plate.
      Easy vegan sweet potato and black bean tacos (one pan)
    • Close up of vegan mexican bowl
      Vegan Mexican bowl

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Black bean fajitas on a white plate.

    Easy Vegan Sheet Pan Black Bean Fajitas

    Easy vegan baking sheet fajitas. Healthy, one pan dinner idea for a busy weeknight.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 313kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    • 2 bell peppers (sliced)
    • 1 red onion (quartered then sliced)
    • 8 oz button mushrooms (sliced)
    • 16 oz can of black beans

    Fajita seasonings

    • 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)

    To serve

    • Lettuce
    • Tortillas
    • Salsa
    • Vegan sour cream
    • Guacamole

    Instructions

    • 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.

    Notes

    • 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. 
     
    This will last five days in the fridge in an airtight container. 

    Nutrition

    Calories: 313kcal | Carbohydrates: 49g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 763mg | Potassium: 823mg | Fiber: 17g | Sugar: 3g | Vitamin A: 6586IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 4mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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.

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      Creamy Vegan White Chili
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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

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    Hi, I'm Maria Rose! I'm a professional singer by night, and recipe developer by day. I run this blog and am also the creator of the One Month (30 minute) Meal Plan. I love helping people learn how to cook easy and delicious plant based meals.

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