Vegetarian fajitas cooked on a sheet pan in under 20 minutes! Loaded with veggies and black beans and seasoned with a homemade fajita spice blend. Great for a healthy dinner any night of the week.
For the Fajita Veggies
- 2 large portobello mushroom caps (cleaned and sliced into strips)
- 3 large bell peppers (sliced into strips) – I used a mix of red, yellow and green for color
- 1 medium red onion (peeled and sliced thin) – about 1 cup
- 2 tablespoons avocado oil
- 3 tablespoon fajita seasoning
For the black beans
- 1 (15 ounce) can black beans – drained and rinsed
- 2 tablespoons vegetable stock
- 1 tablespoon fajita seasoning
- Avocados sliced or mashed with lime and salt
- Chopped fresh cilantro
- Cojita cheese or shredded cheddar cheese
- Sour cream
Season and cook the veggies
- Add the sliced mushrooms, peppers and onions to a large bowl. Drizzle the veggies with avocado oil and season with the fajita seasoning. Toss to coat everything in the oil and seasoning. Let sit for 10 minutes.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper (optional for easy clean up).
- Spread the veggies onto the baking sheet in an even layer and bake at 400 degrees F for 10-12 minutes. It may take less time if you sliced the veggies thin, so watch them so they don’t burn.
Cook the black beans
- Heat up a skillet to medium heat. Add the black beans to the pan along with the vegetable stock and fajita seasoning.
- Toss and cook for 2-3 minutes, then simmer on low heat for 1-2 additional minutes. Set aside.
Assemble the fajitas
- Remove the veggies from the oven and serve them along with the black beans and your faovirte fajita toppings.
- These are great served as a fajita bowl or with corn or flour tortillas. Top them with salsa, avocado, cheese, lime and cilantro.
- Veggies – slice the veggies into strips for authentic fajitas. You can also use other veggies like cauliflower, corn, or even sliced jalapenos.
- Storing – this fajita filling stores great in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing the veggies after you have cooked them.
- Reheating – you can reheat the fajita filling in the oven at 350 degrees F on a baking sheet until warmed through or on the stovetop in a pan ( a cast iron pan would work best).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Healthy Dinner Ideas
- Method: Oven
- Cuisine: Mexican
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