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.

Substitution Ideas

• 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.