Vegetarian Sheet Pan Fajitas
These sheet pan fajitas are made in the oven for a simple dinner recipe filled with vegetables! Baked pinto beans and melted cheese turn a rainbow of vegetables into a hearty meal!
I’ve been loving sheet pan meals lately. They’re quick to throw together and cleanup is simple. We’ve enjoyed this sheet pan gnocchi many times and I make these roasted chickpeas with vegetables almost once a week. Today, I’m going to show you how easy it is to make fajitas in the oven!
How to Make Vegetarian Sheet Pan Fajitas
Start by spraying a large pan with nonstick spray. Thinly slice the peppers and onions, and spread them in a single layer across the baking sheet. Roast for 10 minutes, flip, then bake for an additional 5 minutes.
On a second sheet pan, spray with non-stick spray or cover with parchment paper, and spread out the pinto beans into a single layer. Lightly sprinkle with cheese.
Bake these pinto beans for 5 minutes or until the cheese is melted. Covering the pinto beans with a thin layer of cheese will help them to warm-up without drying out. Once the vegetables and beans are roasted, you’re ready to serve them with your favorite fajita additions!
I like serving these sheet pan fajitas with avocado, tortillas, and extra cheese. But you can also serve them with salsa, sour cream, and Mexican rice! This is an easy recipe to customize based on what you have available.
- Feel free to use any color of bell peppers. I like using red, green, and orange but any type will do.
- Don’t have any pinto beans? Try this with chickpeas! Skip the cheese and toss the chickpeas in olive oil and seasoning. Roast for 15-20 minutes until crispy.
- Want to keep it vegan but still use pinto beans? Skip the cheese and heat the pinto beans on the stovetop instead of the oven. I don’t recommend baking the pinto beans without the cheese on top, or they have a tendency to dry out.
These sheet pan fajitas are made in the oven for a simple dinner recipe filled with vegetables! Roasted pinto beans and melted cheese turn a rainbow of vegetables into a hearty meal!
- 3 bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- 1 15oz can pinto beans, drained, rinsed, and patted dry
- 1 tablespoon olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 cup shredded cheddar cheese
- Rice, avocado, salsa, and tortillas for serving (optional)
- Adjust the oven racks to the top 1/3 and middle of the oven.
- Preheat the oven to 400 degrees.
- Spray a large baking sheet with non-stick spray and spread the bell peppers and onions into a single layer.
- Spread the pinto beans onto a second oiled or parchment paper lined baking sheet.
- Drizzle the bell peppers and beans with olive oil, and sprinkle with paprika, garlic powder, cumin, and salt.
- Use a spatula to stir until evenly coated.
- Sprinkle the pinto beans with cheese.
- Place the baking tray with the bell peppers on the top rack of the oven.
- Bake for 10 minutes then remove the pan and stir the peppers.
- Move the bell peppers to the middle rack and place the pinto beans on the top rack.
- Continue to bake for 5 minutes or until the cheese is melted and the peppers are browned.
- Serve with rice, tortillas, avocado, and/or salsa.
Keywords: Vegetarian Sheet Pan Fajitas
Side Dish Ideas
Looking for a side dish to enjoy with fajitas? Try this Mexican Street Corn Salad!
If you have a few extra avocados on hand, try a batch of this easy 4 ingredient guacamole!
What’s your favorite topping to add to fajitas?