These Sheet-Pan Sweet Potato Black Bean Fajitas are quick and easy to throw together and a great way to pack in your vegetables. They’re filling and flavorful and go great with a side of beans and rice or chips and dip. Make sure to add these vegetarian fajitas to your meal plan this week!
These Sheet-Pan Sweet Potato Black Bean Fajitas are worth turning on the oven for! They require just a bit of prep work before bake, and they come out flavorful and delicious. These sweet potato fajitas are a filling vegetarian dinner with many veggies.
If you’re growing bell peppers in your garden this summer, you’ll need to save this fajita recipe! I love that fajitas pack in so many veggies, and the sweet potatoes are a perfect addition, making them more filling while adding extra nutrients.
Sheet-Pan Sweet Potato Black Bean Fajita Recipe Ingredients
- Sweet Potato – You’ll need one small-medium sweet potato or yam. I like to slice them thin so that it cooks as quickly as the bell peppers.
- Bell Peppers – I used a combination of red, green, and yellow bell peppers, but you can use whichever colors you like.
- Onion – I used a yellow onion, but a white or red onion will also work.
- Black Beans – Black beans or pinto beans are great here; and beans can be entirely omitted if desired. I used one can of black beans.
- Olive Oil – I used olive oil to roast the veggies, but any kind of oil will work.
- Fajita Seasoning – You can use homemade or store-bought fajita seasoning. My easy recipe uses chili powder, cumin, paprika, dried oregano, onion powder, garlic powder, salt, and cayenne.
- Tortillas – I used corn tortillas but flour tortillas will work, too.
- Fajita Toppings – You can top these fajitas with any toppings you like. I topped mine with avocado, hot sauce, cilantro, and shredded cheese. Other toppings ideas are lettuce, tomato, onion, salsa, sour cream, etc.
How To Make Sheet Pan Fajitas
- Heat the oven to 425 degrees F. Peel sweet potatoes (optional) and slice them into thin French fry-style strips. You want them to be on the thinner side so that they don’t take too long to cook.
- Add the sweet potatoes to a large sheet pan. Next, add the sliced bell peppers, onion, and olive oil. Add all the fajita seasoning ingredients to a small bowl and mix together. Pour the fajita seasoning over the sweet potato and peppers and use your hands to mix. Make sure all the veggies are evenly coated, and arrange them into a single layer.
- Bake until the sweet potatoes are just fork tender, about 25-30 minutes. Remove from the oven, mix in the black beans, and place back in the oven. Bake for another 10-15 minutes, then remove from the oven and let cool for a few minutes.
- Warm corn tortillas, add a couple of spoonfuls of the fajita mixture, and top with your favorite toppings. Enjoy!
Sweet Potato and Black Bean Fajita Recipe Frequently Asked Questions
- Are these fajitas vegan? The fajita recipe is 100-percent vegan. I did, however, add some cheese to the top of mine, but you can easily use vegan cheese or none at all.
- Are fajitas gluten-free? These fajitas are gluten-free because I used corn tortillas rather than flour tortillas.
- How many fajitas does this recipe make? It makes about six fajitas but it can make more or less depending on how full you stuff them.
- How long do leftovers last in the refrigerator? If stored in an airtight container, they should last about four days. Reheat them in the microwave or on the stovetop.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
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Sheet Pan Sweet Potato and Black Bean Fajitas
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegetarian
Description
These Sheet Pan Sweet Potato Black Bean Fajitas are quick and easy to throw together and a great way to pack your vegetables in! These plant based fajitas are filling and flavorful and go great with a side of beans and rice or chips and dip. Make sure to add these vegetarian fajitas to your meal plan this week!
Ingredients
- 1 medium sized sweet potato
- 3 bell peppers, any colors you like
- 1 small yellow onion, thinly sliced
- 1 tablespoon olive oil
- 1 (15 oz) can black beans, drained and rinsed
- Corn tortillas
- Optional toppings: avocado, hot sauce, jalapeños, cheese, lettuce, cilantro
Fajita Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons salt
- Cayenne pepper, to taste (if you want some heat)
Instructions
- Heat oven to 425 degrees F. Peel sweet potatoes (optional) and slice them into thin French fry style strips. You want them to be on the thinner side so that they don’t take too long to cook.
- Add the sweet potatoes to a large sheet pan. Next, add the sliced bell peppers, onion and olive oil. Add all fajita seasoning ingredients to a small bowl and mix together. Pour the fajita seasoning over the sweet potato and peppers and use your hands to mix everything together. Make sure all the veggies are evenly coated and then arrange them into a single layer.
- Bake until sweet potatoes are just fork tender, about 25-30 minutes. Remove from the oven, mix in the black beans and place back in the oven. Bake for another 10-15 minutes, remove from the oven and let cool for a few minutes.
- Warm corn tortillas, add a couple spoonfuls of the fajita mixture and top with your favorite toppings. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner, Vegetarian
- Method: Oven
- Cuisine: Mexican Inspired
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