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
Scale
- 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
