These sheet pan fajitas are a meatless version of a classic Tex-Mex dinner. Made with onions, peppers, mushrooms, and black beans, they're loaded with texture and flavor... and even better? They're ready in under 30 minutes in the oven!
Preheat oven to 425°F. Slice the veggies into similar sizes so they cook evenly.
6-8 ounces portobello mushrooms, 3 bell peppers, 1 red onion
Drizzle about 1 tablespoon of the oil across the bottom of a sheet pan. Then, toss the sliced veggies with the remaining tablespoon of oil. Add the fajita seasoning and toss to coat.
Spread the veggies evenly across the sheet pan, making them in as even of a layer as possible. Place in the heated oven and bake for 10-12 minutes. Remove from the oven and add the black beans to the sheet pan, stirring to combine.
15 ounce can black beans
Turn the broiler on the oven and make sure the oven rack is either in the middle or a notch or two from the broiler (you just don't want it on the top or it will burn).
Place the sheet pan back in the oven and broil for 3-4 minutes until the vegetables are tender and slightly charred (depending on your broiler). Be sure to watch them carefully so they don't burn.
Serve the fajita veggies and black beans with tortillas and all the taco toppings your heart desires. Enjoy!
Notes
Seasoning: if your fajita seasoning includes salt, you should be good without adding additional salt. If it is a no-salt version, please be sure to salt the vegetables before they bake.
Store any leftovers in an airtight container in the fridge for up to 4 days.