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Black bean fajitas on a white plate.
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5 from 1 vote

Easy Vegan Sheet Pan Black Bean Fajitas

Easy vegan baking sheet fajitas. Healthy, one pan dinner idea for a busy weeknight.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 313kcal
Author: Maria

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